My intention when creating this recipe was to create a healthy nut-free chocolatey lunchbox treat for the kids. But now I think making it for the kids is just an excuse to eat it myself! Yes they are that good.
I used homemade sunflower seed butter to ensure that the recipe is nut-free. Although my youngest Noura doesn’t have any nut allergy that we know of, and Lulu is only allergic to walnuts (as far as we know) I could have made them with almond or peanut butter. However, as my kids go to a strictly nut-free school, making it with sun butter means I can include it in their lunch box as a treat. They are eating a chocolate treat, while I’m happy it’s healthy and nutritious – now if that isn’t a win-win, I don’t know what is! Nunu helped me make them, and she couldn’t wait to dig in once we finished taking photos.
So why would these pancakes be considered healthy? Let’s have a look at the ingredients. Sunflower seed butter is rich in many nutrients such as vitamin E, copper and B Vitamins. It’s also a healthy source of essential amino acids and fiber. I used ripe banana and dates to add sweetness and moisture naturally, both high in potassium as well as other minerals and vitamins, in addition to dietary fiber. Cocoa powder, especially if using raw, is high in antioxidants, magnesium and amino acids. Eggs add a good dose of protein, and oats gluten-free, a good source of soluble fiber that helps you (and your kids) stay full for longer.
I used Enjoy Life chocolate chips (available at WholeFoods by Save Co) to keep the recipe dairy-free.
These pancakes contain eggs. You may try making the pancakes with a flax or chia egg, however I haven’t tried myself. For fully vegan pancakes, check out my Spiced Buckwheat Pancakes recipe.
The vanilla cream sauce is certainly not essential, especially if you plan to keep the recipe completely nut-free….I just couldn’t resist having the white drizzle on these pancake for the picture…makes it look decadent, don’t you agree?
For the lunchbox I make mini pancakes and store them in the fridge and then warm them up for school.
Makes 12 mini pancakes or 6 regular size
2 small ripe bananas
2 tablespoon sun butter (or nut butter of your choice)
4-5 small dates, soaked in hot water to soften
1 tsp vanilla
1/2 cup + 2 tablespoons oat flour
2 tablespoons raw cocoa powder (may need more if cocoa powder is not raw)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
Coconut oil or butter
Chocolate chips (optional but recommended for the kids)
Cashew cream & strawberries to serve (optional)
In a blender, mix together the banana, eggs, sun butter, dates (drained from the water) and vanilla.
In a medium bowl whisk together the oat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Pour the wet ingredients over the dry and fold the ingredients together until no more flour is visible (you can also make the batter totally in the blender, your choice). Leave the batter to rest for about 10minutes for all the chemical reactions to take place resulting in fluffier pancakes.
Heat a frying pan over medium heat with your choice of oil or butter, and once hot fry the pancakes about 1/4 cup each for the regular size, and 2 tablespoons for mini. Add some chocolate chips before flipping. Once you see those lovely bubbles, turn them over to continue cooking the other side.
Serve the pancakes stacked and topped with cashew cream & strawberries. I made them mini and packed them as a snack in Noura’s lunch box.