Love chocolate? Looking for a healthy vegan, gluten free, sugar free breakfast? We made cocoa raspberry vegan pancakes! Made with steel cut oats + almonds + flax and bananas. Topped with fresh raspberries and cocoa. Steel cut oats help keep you full longer, bananas give you potassium and help sustain blood sugar and flax is packed with fiber, lignans, which have antioxidant qualities and omega 3’s. Sipping on a coconut milk + cocoa coffee while enjoying this rainy Seattle morning.
What you need:
- 1 cup of steel cut oats
- 1/3 of a cup of ground almonds
- 1 cup of water
- ¼ of a cup of ground flaxseed
- ¼ of a cup of walnuts
- 1 ripe banana
- 2 teaspoons of cinnamon
For the topping:
- a handful of raspberries
Start by placing the oats into a food processor or blender until they are smooth. Add in the banana, the the remaining ingredients (except the toppings)– blend until a smooth mixture forms. At this point, the mix should be thick, not too runny.
Use a non stick pan and being dropping your pancake mix onto the pan with a spatula until all your mix is gone.
Cover your healthy stacks with raspberries and sprinkle with cocoa.