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3.2 from 5 votes

Medjool Cocoa Pancakes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Medjool Cocoa Pancakes
Servings: 4 2-3 pancakes
Calories: 505kcal

Ingredients

  • 4 medium dates, Medjool
  • 1 cup oats, dry
  • 4 tablespoon cocoa powder, unsweetened
  • 2 tablespoon flaxseed, ground
  • 4 large egg white
  • 3 large egg
  • 2 tablespoon coconut oil

Toppings

  • 4 tablespoon butter, unsalted
  • 2 cup raspberries

Instructions

  • Place dates in a small dish and cover with water; microwave for 20-30 seconds to soften. Remove pits and toss dates into a high-powered blender along with oats. Blend until it forms a flour-like texture.
  • Add cocoa powder and blend again to fully mix. Add flaxseed and pulse 2-3 more times.
  • Pour flour mixture into a large bowl. Whisk egg whites and egg together in a separate bowl, then stir  into flour until just combined and no visible flour remains; there will be lumps. (May add 1 tablespoon of milk or water at a time to reach desired pancake batter consistency.) Set aside for 5 minutes.
  • Spray a large skillet or griddle with cooking spray and heat over medium. Add 1/2 tablespoon coconut oil and heat 30 seconds more until oil is spread around skillet.
  • Drop batter by 1/4 cup full and cook for 2-3 minutes or until bubbles form and edges look dry and airy. Flip and cook 2-3 minutes more or until golden. Repeat with remaining batter, adding more coconut oil as needed.
  • Serve pancakes topped with butter and raspberries.

Nutrition

Serving: 1g | Calories: 505kcal | Carbohydrates: 56g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 124mg | Sodium: 123mg | Fiber: 13g | Sugar: 19g