Breakfast is definitely not my favorite meal of the day. Eggs are decent. Yogurt and granola is alright. It’s not that I dislike any of it, per se – I would just rather have lunch or dinner food. However, there are a few exceptions, one of which is pancakes! (The other is bacon…because…bacon.)
Pancakes are just so delicious! They are fluffy and yummy and fun to make and eat ???. Downside = they are not at all healthy for you. I have been trying different healthy pancake recipes every once in a while for years, and I have never found one that I love. Unnttiilll thhheesseeeeeeee (queue angels singing in background).
These pancakes are so good. And you’ll never guess that they are good for you while you are stuffing your face with them ?.
They taste more like dessert than breakfast (my kind of meal), they are slightly dense but still fluffy (which adds to their decadence), and – quite possibly the best part – they are covered in coconut whipped cream that melts on top of the hot pancakes and covers everything in creamy deliciousness. Looovveeee.
SO – what goes into these? How can “delicious,” “healthy,” “chocolate,” and “pancakes” all go into the same sentence? Here it is:
- Oatmeal (more on that later)
- Whole wheat flour
- Almond milk
- Cocoa powder
- Baking powder and baking soda
And that’s it! All nutritious ingredients that will keep your tummy happy and full for hours. Now, about the oatmeal. You don’t just whisk it in whole – you have to blend it like cray cray first. When you do this, it transforms into a fine powder that resembles flour. I am seriously obsessed with blending oatmeal and using it as a flour substitute. Oatmeal is so good for you, and it is so satisfying when you can knock out that bleached white flour and replace it with the ground oatmeal.
It also gives your end product a really cool texture – almost chewy and dense while retaining a pancake-like-slight-fluffiness…does that make sense? It probably doesn’t, so you’ll just have to make them so you can understand…sooorrryyyy.
Now, for the coconut whipped cream. I may never actually make regular whipped cream again. Coconut whipped cream is faarrrrr better for you and, in my opinion, actually tastes better too. Its slight coconut flavor pushes it above regular whipped cream in my book. It is just so light and fluffy and delicious. I want to whip up a huge bowl and eat it with a spoon. Allllll by itself.
It stiffens up just like regular whipped cream, too, but when you dollop it on top of your hot pancakes, it becomes soft and melty and soaks into them, which is preeetttyyy much the best part of this whole process.
SO much better than syrup. I never liked syrup on chocolate/chocolate chip pancakes anyway – I always liked whipped cream in those situations. Meaning this coconut whipped cream is the PERFECT substitute!
It’s also super simple to make. You refrigerate the can of coconut milk over night so that the coconut cream rises to the top and the coconut water stays below. Scoop that goodness out and whip with a hand mixer or kitchen aid until stiff peaks form. And that’s it!
Do you want to hear about the most tragic thing EVER that happened while I was making these?? I had finished with the coconut whipped cream, I had finished making the pancakes, and I was cleaning the kitchen a little bit while the pancakes sat in the fridge to cool (so there wasn’t a bunch of steam in the pictures).
I was grabbing dishes and spraying them down, and I grabbed the bowl of COCONUT WHIPPED CREAM!!! It was sitting next to the sink…I grabbed it…sprayed water in it before realizing a split second later that it wasn’t a dirty dish.
I tried to pour out as much of the water as I could – it was kind of just pooling around the whipped cream. Then I just stirred everything together again, and it actually didn’t even make much of a difference! It didn’t turn out liquidy or anything…no idea how that is possible, but it’s the truth, people. It was a close call….very close. I saw my coconut whipped cream’s life flash before my eyes. We cried and held each other afterwards. Before I ate it.
I hope you have a fantastic Easter, wonderful people!!!
For you 21 Day Fix-ers, here are your container amounts:
- 1 yellow (oatmeal, flour, and almond milk)
- 1 blue (coconut whipped cream)
- 1 teaspoon (coconut oil)
*Only 1 egg went into this batter, so it would end up being 1/8 of a red container…I didn’t even count this because it was so small, but if you want to, go for it!*
*Honey is technically only “allowed” on the 21 Day Fix in very small quantities (like a teaspoon or 2). I don’t mind being a little loose with this because an extra teaspoon or 2 of honey isn’t going to hurt anyone. BUT, if this bothers you, just cut down on the honey and your pancakes will be less sweet (they are only very slightly sweet to begin with).*
Click here to see more 21 Day Fix recipes!Print
Healthy Chocolate Pancakes with Coconut Whipped Cream [21 Day Fix]
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- 1 cup old fashioned oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1 cup unsweetened almond milk
- 4 tablespoons honey
- 2 tablespoons cocoa powder
- 4 teaspoons coconut oil
- 2 cans coconut milk
- First, blend your oats into a fine powder using a blender or food processor
- In a large bowl, whisk together the blended oats, whole wheat flour, baking powder, baking soda, egg, almond milk, honey, and cocoa powder
- Add a pinch of salt and whisk to combine
- In a skillet, heat about 1 teaspoon of coconut oil over medium to medium high heat
- Once hot, add 1/2 cup of batter into the pan
- Using a spatula, turn the pancake when bubbles have started to form along the edges and center
- Continue cooking until the other side has browned (a little harder to tell since it’s a chocolate pancake, but it doesn’t take long).
- Continue until all 4 pancakes are done, adding a fresh teaspoon of coconut oil into the pan before starting each new pancake
- For the coconut whipped cream, let your cans of coconut milk sit in the fridge overnight before you make the pancakes
- Open the cans and scoop the solidified coconut cream off the top and into a bowl
- Beat (using a stand mixer or hand mixer) until the coconut cream has whipped and forms stiff peaks
- Serve each pancake with 1 blue container (1/4 cup) of coconut whipped cream over top!
Serving size and nutrition information is for 1 pancake and 1 blue container (1/4 cup) of coconut whipped cream. This may not sound like a lot, but these dudes are filling!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy pancake recipes? Check these out: