Chocolate oat pancakes

Before we started Au Pralin, we were using regular nut butters on our Sunday morning oat chocolate pancakes. But they just weren't enough for us – we craved something more indulgent, more special. When we decided to develop our own nut spreads these pancakes became our testing ground, and this simple recipe showcased each trial batch. It became our go-to pancake recipe and we love the cakey/moist texture that they have.

These pancakes are more than just breakfast; they're the comfort food that fueled our journey from everyday nut butters to Au Pralin, and we hope they bring the same cozy satisfaction to your mornings.

Makes about 8-10 pancakes

Ingredients

57.5 g all-purpose flour
57.5 g quick-cooking oats
25 g unsweetened cocoa powder
25 g sugar
5 g baking powder
1.5 g baking soda
1.5 g salt
180 ml buttermilk (see substitute below)
30 ml melted butter or vegetable oil
1 large egg (about 50 g)
55 g dark chocolate chips or chopped chocolate bar

Note

No buttermilk? No problem! Mix 180 ml plant-based or regular milk with 15 ml lemon juice or white vinegar. Let sit 5 minutes until it curdles slightly.

Instructions

Step 1: Mix the Dry Ingredients

In a food processor, blend together the the flour, oats, cocoa powder, sugar, baking powder, baking soda, and salt. If you do not have a blender, this is all fine, you will only need to make sure to leave your batter sit a bit before cooking your pancakes so that the oats soak in the milk.

Step 2: Prepare the Wet Mixture

Crack your egg and carefully separate the yolk from the white - save the white in a medium bowl! In another medium bowl, whisk together the buttermilk or substitute, butter or oil, and the egg yolk until well combined.

Step 3: Whip the Egg White

Using an electric mixer (or whisk vigorously by hand for 2-3 minutes), beat the egg white until you get soft peaks - they should hold their shape.

Step 4: Gently Combine Everything

Pour the egg yolk/buttermilk mixture into your bowl of dry ingredients. Using a spatula, stir gently just until you don't see any dry ingredients - the batter should be lumpy, and that's perfect! Carefully fold in the whipped egg white using gentle strokes to keep the air in. Add the 55 g chocolate pieces and fold once more. Let the batter rest for 10 minutes.

Step 5: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat. Use about 45 ml (3 tablespoons) of batter per pancake - a small ladle or ice cream scoop works great. Pour the batter onto the hot pan, cooking 3-4 pancakes at a time depending on pan size. Cook without touching them for about 3 minutes until bubbles start to form on the surface. Using a wide spatula, gently flip each pancake. Cook for another 1-2 minutes on the second side until cooked through.

The AuPralin Touch

These chocolate oat pancakes pair beautifully with our nut spreadables! Simply spread a generous layer of your favorite spreadables between warm pancakes or dollop it on top. Our favorite spreadable to eat with those pancakes is the Hazelnut Milk Chocolate!