Healthier Chocolate Chip Pancakes with Raspberry Syrup

uk scottish lifestyle blogger healthy brunch recipe oat banana pancakes
Recently I've been trying to be a little more conscious of what I'm eating on a daily/weekly basis and whether it's something I actually want to be putting in my body on the regular. The post Christmas slump has really hit and to be honest I've been feeling super blah - my skin allergies are playing up, my hair is really dull, I have ZERO energy and I just want to curl up under my duvet and hibernate until Spring. 

So it's been out with the sugary cereal bars, pastries, milky lattes and in with stuff that I've actually made myself, in a kitchen, from recognisable ingredients. I've never been a 'proper' breakfast person (brunch is a whole other story) and much as I've tried to love granola, yoghurt and fruit - it just hasn't happened for me yet. So I've been experimenting - here's one of my current faves, perfect for bringing back to bed with you on a Saturday morning.
uk scottish lifestyle blogger healthy brunch recipe chocolate chip pancakes

Serves 2

- 2 medium, ripe bananas (cut into chunks)
- 2 medium eggs
- 2/3 cup of oats (proper oats, not the instant kind)
- pinch of salt
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 2 tbsp dark chocolate chips
- teeniest bit of oil to cook the pancakes (I dab a little on a piece of kitchen roll and wipe it all over the pan)
- 2 cups raspberries
- 1 tbsp honey

Throw the banana, eggs, oats, salt, vanilla extract and baking powder into a blender and quickly blitz until the mixture resembles a smooth batter - be careful not to over blend. Stir in the chocolate chips and then leave to one side whilst you heat up a non stick frying pan and start to gently heat 1 1/2 cups of raspberries and the honey in a saucepan. 

Once the pan is hot, start making your pancakes! Dollop a tablespoon of batter per pancake - you should be able to fit four into a regular sized frying pan at a time. Fry for a minute or two until bubbles start forming on the surface of the pancakes then flip. Don't forget about them, they will burn quickly! Leave in the pan until golden brown on both sides and then pop onto a warm plate and cover with tin foil. 

Keep an eye on your raspberry syrup whilst you're doing this - you want to get it bubbling away for a couple of seconds and then stir and reduce the heat whilst you cook the rest of your pancakes - stir every so often to make sure it doesn't burn on the bottom. 

Keep cooking your pancakes in the same way until you've got enough pancakes or you've run out of batter - whichever comes first! (Always the second in our flat). Distribute onto two plates, top with large spoonfuls of the syrupy raspberry mixture and finish off with the remaining fresh raspberries. Delicious! If you want to make it even healthier, take out the chocolate chips!

2 comments

  1. I live for these banana and oat pancakes and just looking at yours makes me want to go and whip up a batch right now. I am having them for breakfast tomorrow without a doubt. I add a little bit of buckwheat flour to mine to make them gluten-free, and blueberries! So yummy. xxxx

    ReplyDelete
  2. Oh these look amazing, bookmarking for a weekend breakfast! x

    ReplyDelete

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