Custard oatmeal pancakes with dark chocolate without sugar
4 servings
40 minutes
Sugar-free oatmeal pancakes with dark chocolate are a delicate and aromatic treat that embodies the best traditions of Russian cuisine. Their origin is linked to the desire to create a healthy yet refined alternative to traditional sweet pancakes. The batter made from oatmeal flour and cocoa achieves a velvety texture thanks to chocolate and butter. A light hint of cinnamon adds warmth and coziness. They pair perfectly with morning coffee, nut pastes, or berries, creating a flavor balance between rich chocolateiness and gentle oatmeal base. They can be served as an independent dessert or used in complex compositions with fruits and yogurt. These pancakes are the perfect delicacy for lovers of natural sweets.
1
We heat water with milk and broken chocolate on low heat.
- Milk: 150 ml
- Water: 150 ml
- Dark chocolate: 70 g
2
In a separate container, sift the flour with the baking powder, cocoa, cinnamon, and salt.
- Oat flour: 125 g
- Baking powder (raising agent): 3 g
- Cocoa powder: 15 g
- Ground cinnamon: to taste
- Salt: pinch
3
Pour the boiling cocoa into the dry mixture in a thin stream, actively knead the thick dough, and add slightly beaten eggs. Add a piece of soft butter to the dough.
- Chicken egg: 2 pieces
- Butter: 35 g
4
While the dough cools, we heat a pan lightly greased with vegetable oil.
5
Bake the pancakes as usual – over moderate heat, without a lid, on both sides, until cooked. Optionally, you can sprinkle the finished pancakes with powdered sugar.
