Cocoa Oat Pancakes Recipe

Name: Cocoa Oat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rolled oats + 1 tablespoon (110 grams); 1/4 cup chestnut flour 30 grams; 1/4 cup cocoa powder 25 grams; 3 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 cup whole milk + 2 tablespoons; 2 large eggs; 3 tablespoons unsalted butter melted and cooled; 1/2 teaspoon pure vanilla extract; fresh berries for serving; maple syrup for serving

Servings: persons

1 cup rolled oats + 1 tablespoon (110 grams)
1/4 cup chestnut flour 30 grams
1/4 cup cocoa powder 25 grams
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup whole milk + 2 tablespoons
2 large eggs
3 tablespoons unsalted butter melted and cooled
1/2 teaspoon pure vanilla extract
fresh berries for serving
maple syrup for serving

1
Put the rolled oats into the jar of the KitchenAid(R) Pro Line(R) Series Blender. Pulse on medium to high speed until completely finely ground.
2
Add the chestnut flour, cocoa powder, sugar, baking powder, baking soda, and salt followed by the whole milk, eggs, butter, and vanilla extract.
3
Blend on high until smooth, scraping down the sides with the tamper, as needed.
4
Pour the mixture into a bowl.
5
Preheat the griddle on the KitchenAid(R) Gas Convection Slide-In Range over low heat.
6
Scoop 1/4 cup of the batter onto the hot griddle and cook until it just begins to bubble at the surface, about 2 minutes. Flip with a thin metal spatula and cook for an additional 2 minutes.
7
Transfer to a plate to cool. Repeat with remaining batter. Serve topped with fresh berries and maple syrup.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup rolled oats + 1 tablespoon (110 grams), 1/4 cup chestnut flour 30 grams, 1/4 cup cocoa powder 25 grams, 3 tablespoons sugar, and more.

Yes, Cocoa Oat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cocoa Oat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions