Chocolate Crepes with Oat Flakes (Without Eggs)

Today we have some unusual pancakes. They are unusual because they are chocolate flavored and also because they are made without eggs. There is also very little sugar in them so you can pair them perfectly with all kinds of jams, syrups and other sweet toppings.

If the toppings aren’t to your taste or you don’t have them at home, just double the amount of sugar in the recipe and serve the pancakes plain.

The recipe does not use eggs, so vegans can replace cow’s milk with soy to get pancakes that match their preferences. You’ll end up with quite a thick batter which means that the pancakes themselves will not be thin. If you prefer, you can leave the oatmeal out altogether.

These pancakes are delicious on their own, but for an extra special treat, serve them with a hot cup of skinny vanilla latte. Okay, enough said. Let’s get started!

Ingredients

• 120 g (4 oz) flour
• 2 tbsp sugar
• 2 tbsp. cocoa powder
• 40 g (1,4 oz) oatmeal flakes
• Pinch of salt
• 360 ml (1,7 cups) milk (soy milk can be used)
• 2 tbsp vegetable oil

Cooking

Today we have some unusual pancakes. They are unusual because they are chocolate flavored and also because they are made without eggs. There is also very little sugar in them so you can pair them perfectly with all kinds of jams, syrups,    and other sweet toppings.

Step 1. Prepare the batter

Use a bowl and simply mix the flour, sugar, cocoa, oatmeal, and salt. You can use the oatmeal either ground into a flour or whole. Stir these dry ingredients together.

Add the milk and oil. Using a whisk, beat everything together well. 

Leave to stand for 40 minutes before cooking to remove any air bubbles.

Step 2. Fry the pancakes

Heat a non-stick frying pan over medium heat. Holding the pan in one hand at a slight angle, use the other hand to ladle in a measure of batter. Tilt and swirl the hot pan while pouring the batter into the center of the pan. The batter should spread in a thin, even layer across the bottom of the pan. Do this quickly then put the pan back on the heat. When the edges of the pancakes look cooked and begin to lift, (after about 40-60 seconds) gently loosen the pancake with the edge of an egg lift or spatula.

Turn the pancake over and cook the other side for a couple of minutes.

In this way, fry the remaining batter. Serve the pancakes hot with a selection of your favorite toppings such as jam, caramel, honey, fruit or cream cheese.