Chocolate Flourless Pancakes Recipe

Recipe Notes

If you have any questions about how to make this recipe, please post a comment below and we will get back to you.

Servings: The recipe typically yields 10 delicious pancakes.

Calories per serving: 90 calories.

Remember: Please tag #whitakerschocolates with photos of your homemade Flourless Chocolate Pancakes.

Serving Suggestions

Serve these chocolate flourless pancakes warm from the pan.

Stack them high and add fresh berries like strawberries or raspberries on top for a fruity contrast. 🍓🥞

Drizzle with maple syrup or honey to boost sweetness.

Pair with a dollop of Greek yoghurt or whipped cream for creaminess.

Sprinkle extra chopped Whitakers chocolate over the stack so it melts a bit. 🍫😋

For a special touch, serve with sliced bananas or nuts such as almonds.

Enjoy with a hot cup of tea or coffee on the side. Ideal for breakfast, brunch, or even dessert. 🇬🇧☕

Nutritional Information for This Recipe

How to Store Your Homemade Flourless Pancakes

Keep cooked pancakes in an airtight container in the fridge. They last 2-3 days this way.

For longer storage, freeze them with parchment paper between each one to stop sticking. 🥞❄️

Frozen pancakes stay good for up to 2 months. To reheat, use a frying pan on low heat or pop them in the microwave for 20-30 seconds.

This keeps the texture soft and the chocolate bits melty. 🍫

For best results, let them cool fully before storing.

If adding toppings like fruit, do that fresh when serving to avoid sogginess.

Simple steps mean no waste from this easy recipe. 😊

Some Simple Tips for Better Results

Use very ripe bananas each time.

They add natural sweetness and help bind the mix without extra sugar. Spotty skins mean peak ripeness. 🍌

If oats sit out, blend them first into a fine powder for smoother pancakes.

Or skip oats altogether for a pure flourless version that stays soft. 

Mix in cocoa powder well to spread chocolate taste through the batter. Start with 1 tablespoon and adjust next time if needed. 🍫

Keep pan heat medium-low to avoid burning outside while inside cooks through. A non-stick surface helps flip them without breaks. 🥞

Fold chocolate chunks in last so they do not melt too soon in the mix. This keeps pockets of gooey Whitakers chocolate in each bite.

Let batter rest 2 minutes after blending. It thickens up for easier shaping and fluffier results.

For extras, stir in cinnamon or nut butter before cooking. These boost flavour without much effort. 😊

A Brief History of Pancakes in the UK

Pancakes have roots in ancient times, but in the UK, they appear in cookery books from as early as 1439.

These flat cakes, made from basic batter, became linked to Shrove Tuesday, known as Pancake Day, when people used up rich items like eggs, milk, flour and fat before the Lent fast began.

This tradition dates back to the Middle Ages, turning pancakes into a way to clear the larder without waste.

By the 15th century, English pancakes were thin and simple, often flipped in the pan – a skill noted in texts from the 1600s.

A fun custom started in Olney in 1445, when a housewife ran to church with her frying pan, sparking pancake races that still happen today.

Over time, regional types grew, like Scotch pancakes or drop scones in Scotland, thicker and sometimes with buttermilk, and Welsh versions with currants or cream.

Unlike thicker American styles that use leavening agents, British pancakes stayed flat and quick to make.

Now, they remain a staple for Pancake Day, topped with lemon and sugar or modern twists.