breakfast

High Fibre Cocoa Pancakes

A delicious and easy way to add an extra 10g fibre to your pancake recipe!

Fibre boost (per serving):

Cocoa oats swap +3.0g

Wholemeal flour swap +2.7g

Flaxseed +1.4g

Chia seeds +2.0g

Raspberries +5.2g

Info

Serves: 1-2 Prep: 5 minutes | Cook: 10 mins

Ingredients

Bio&Me Cocoa Gluten-Free Overnight Oats: 60g

Wholemeal flour: 40g

Ground flaxseed: 1 tbsp [ADD]

Chia seeds: 1 tbsp [ADD]

Medjool dates, pitted and blended: 3 [ADD]

Baking powder: 1tbs

Large eggs: 2

Oat milk or semi-skimmed milk: 150-200ml start with 150ml and if too thick after resting add a splash more.

Cinnamon: 1 tsp [ADD]

Fresh raspberries and/or blackberries (topping, per serving): 80g

Bio&Me Kefir any flavour (topping, per serving): 2–3 tbsp

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Method

STEP 1 - Blend

Add the cocoa oats, wholemeal flour, ground flaxseed, baking powder, cinnamon, eggs, milk and the 3 pitted Medjool dates to a blender. Blend on high for 30–45 seconds until completely smooth.

STEP 2 - Stir in chia seeds

Pour the blended batter into a bowl. Stir the chia seeds through by hand (do not blend these in) Leave to rest for 5–8 minutes. The chia seeds will absorb the liquid and thicken the batter.

STEP 3 - Cook

Heat a non-stick pan over medium-low heat. Pour about 3 tbsp batter per pancake. Cook 2–3 minutes until bubbles form and the surface looks set, then flip and cook 1.5 minutes more.

STEP 4 - Serve

With 80g raspberries and a spoonful of Bio&Me Kefir.