Double Chocolate Pancakes

Double Chocolate Pancakes

Serves 2

- 1 cup gluten-free rolled or steel-cut oats
- 1 and 1/4 cup non-dairy milk of choice
- 1 ripe banana
- 1 scoop Detox Organics Chocolate Superfoods Powder
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 cup dairy-free dark chocolate chips
- 2-3 teaspoons coconut oil, for cooking

Chocolate PB Sauce

- 1 scoop Detox Organics Chocolate Superfoods Powder
- 1 tablespoon raw cacao powder
- 1 tablespoon peanut butter
- 3 medjool dates, pitted
- 1/4 cup filtered water, or more if needed


1. For the pancakes: Add all pancake ingredients (except for chocolate chips and cooking oil) to the blender and blend for about 20 seconds until everything’s well incorporated, but don’t over-mix. Throw in the chocolate chips and pulse to scatter them around
2. Add a teaspoon of coconut oil to a non-stick pan over medium-low heat. Pour about 2 tablespoons of the batter onto the pan and cook until bubbles have formed on the top (around 2-3 minutes)
3. Flip the pancakes and cook an additional 1-2 minutes on other side. Repeat until all the batter is used up
4. For the Sauce: Throw all the sauce ingredients into the same blender and blend until smooth. Add more water if needed to reach the desired consistency
5. To Serve: Pour Chocolate PB sauce all over pancakes and top with berries, dark chocolate, coconut, or other desired toppings. Enjoy!

Thanks to Mitra Shirmohammadi @nutriholist for this recipe. 

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