Simple oatmeal pancakes with chocolate spread
Prep time
Cook time
Total time
  • ¼ cup olive oil or coconut oil
  • 1½ cup oats
  • 1½ cup coconut milk, rice milk or water
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon Cinnamon
  • 2 tablespoons vanilla extract
  • 250 grams dates (seedless)
  • ¼ cup coconut milk
  • ⅓ cup cocoa powder
  • dash of salt
  • 2 tablespoons vanilla extract
  1. Put all ingredients in blender, mix well until combined.
  2. Let batter rest for 10 minutes while you preheat your cooking surface.
  3. Preheat a large skillet. Let the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
  4. Lightly grease your skillet with oil of choice and pour ¼ cup measurements of the batter onto the skillet. (If your batter looks too thick, thin it with a little more of water or almond milk.) Flip when bubbles appear in the middle and the edges.
  5. Cook for 1-2 minutes more on the other side.
  6. Serve with Chocolate Spread or vegan butter with honey or syrup. Store leftovers in the freezer. To reheat, toast in a toaster until warmed through.
  1. Soak dates in warm water for 20min.
  2. Strained dates and put in blender with the rest of the ingredients and mix well until they become creamy.
Recipe by - Delicious & Nutritious at