These One-Pot Strawberry & Dark Chocolate Pancakes are a delicious and nutritious twist on a classic breakfast favourite. Baked in a single tray, these pancakes are a fuss-free option that combines the naturally sweet juiciness of strawberries with the richness of dark chocolate for a flavour pairing that’s indulgent yet wholesome. The beauty of this recipe lies in its simplicity—no need for flipping or standing over the hob. Everything is mixed in one tray and baked to perfection, making it ideal for busy mornings or lazy brunches.
These pancakes are high in protein, thanks to the cottage cheese and optional protein powder, while oat flour and almond milk keep them gluten-free and dairy-light. They’re also incredibly versatile. You can easily customise the recipe to suit your preferences or dietary needs. Want to go vegan? There are easy swaps. Looking to boost fibre or reduce sugar? That’s simple too.
Beyond their convenience and great taste, these pancakes offer balanced nutrition and are satisfying enough to keep you energised for hours. They’re soft, moist, and full of texture from melted chocolate chunks and juicy strawberries in every bite. Perfect for kids and adults alike, they’re as suitable for a weekend treat as they are for meal-prep breakfasts during the week.
These pancakes also double as a healthy dessert, especially when drizzled with pistachio butter and topped with extra fruit or chopped nuts. The combination of flavours—nutty, fruity, and chocolatey—feels decadent but is full of nourishing ingredients. Once you try this method of baking pancakes in a tray, you’ll wonder why you ever bothered flipping them one by one.
Whether you’re enjoying them fresh out of the oven or reheating a portion during the week, One-Pot Strawberry & Dark Chocolate Pancakes deliver on flavour, nutrition, and ease—all in one tray.
Why You Will Love This Recipe
There are so many reasons to love these One-Pot Strawberry & Dark Chocolate Pancakes. First and foremost, the flavour is exceptional—sweet, tart strawberries contrast beautifully with rich, slightly bitter dark chocolate. This combination makes each bite indulgent yet balanced.
What sets this recipe apart is its simplicity. Everything is mixed and baked in one dish—no separate bowls, no frying pans, no flipping. It’s a clean and easy way to make pancakes without the hassle, which makes it perfect for batch cooking or a low-effort brunch.
These pancakes are also highly nutritious. They’re packed with protein from cottage cheese and eggs, and the option to add protein powder gives them an extra boost for fitness-focused eaters. Oat flour brings a healthy dose of fibre and slow-release energy, while almond milk keeps the recipe dairy-light.
They’re also very versatile. You can bake them in the oven or air fryer depending on your time and tools. Serve them hot or cold, make them ahead for the week, or even eat them as a healthy dessert.
With minimal ingredients, no refined sugar, and only one tray to wash up, you’ll fall in love with both the flavour and the convenience of this pancake recipe.
Ingredients
For the Pancakes:
- 60g oat flour (Approx. ½ cup)
Provides a wholesome, gluten-free base with a mild flavour and good fibre content. - 120g low-fat cottage cheese (Approx. ½ cup)
Adds moisture, protein, and creaminess without the fat content of traditional cheeses. - 30g vanilla protein powder (optional) (Approx. 2 tbsp)
Boosts protein content—omit if preferred and replace with 1 tbsp of maple syrup or honey for sweetness. - 2 large eggs (Approx. 100g or 3.5 oz)
Bind the ingredients and create a fluffy, cohesive texture. - 80ml almond milk (Approx. ⅓ cup)
A light dairy-free option that keeps the batter smooth and easy to mix. - ½ tsp vanilla extract (Approx. 2.5ml)
Adds subtle sweetness and warmth, enhancing both the strawberry and chocolate notes. - ½ tsp baking powder (Approx. 2g)
Helps the pancake batter rise and stay airy during baking. - Pinch of salt
Balances the sweetness and enhances overall flavour. - 75g chopped fresh strawberries (Approx. ½ cup)
Juicy and naturally sweet, they burst with flavour and moisture in every bite. - 45g dark chocolate chips or chopped dark chocolate (60% cocoa or higher) (Approx. ¼ cup)
Melts into delicious pockets of rich chocolate—choose a higher cocoa content for a less sweet, more intense taste.
To Serve:
- Pistachio butter, to drizzle
Adds a nutty, creamy finish that pairs beautifully with the strawberries and chocolate.
Method
1. Prepare the Batter:
- Preheat your oven to 180°C (350°F) or set your air fryer to 170°C (340°F).
- In a baking tray or ovenproof dish, combine oat flour, cottage cheese, eggs, protein powder (if using), almond milk, vanilla extract, baking powder, and a pinch of salt. Stir until the batter is smooth and well combined.
- Gently fold in the chopped strawberries and dark chocolate pieces.
2. Bake:
- Place the tray in the oven and bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean.
- Alternatively, air fry at 170°C for 12–15 minutes.
3. Serve:
- Cut or scoop the baked mixture into 6 pancake-sized portions.
- Serve warm, drizzled with pistachio butter.
- Garnish with extra strawberries or chopped pistachios if desired.
Nutrition (Per batch – approx. 4 medium pancakes)
- Calories: ~590 kcal
- Protein: ~28g
- Carbohydrates: ~45g
- Fat: ~35g
- Fibre: ~6g
- Sugar: ~15g
Note: Values may vary depending on brand of ingredients used and substitutions made.
Tips for Making This Recipe
- To ensure perfect One-Pot Strawberry & Dark Chocolate Pancakes, start with finely ground oat flour to avoid a gritty texture. If you don’t have oat flour, you can make your own by blitzing rolled oats in a blender until fine.
- Use room temperature ingredients—especially eggs and cottage cheese—for a smoother batter and more even baking. If you’re not using protein powder, be sure to replace it with maple syrup or honey to keep the pancakes from tasting too savoury.
- Distribute the strawberries and chocolate evenly through the batter to ensure every portion has a good mix. If your strawberries are especially juicy, pat them dry before adding to prevent excess moisture.
- Be cautious not to overbake. These pancakes should remain moist inside, so test with a toothpick a few minutes before the timer ends.
- Use baking paper or a greased tray to prevent sticking, especially if your pan isn’t non-stick.
- For added richness, consider stirring a spoonful of yoghurt or nut butter into the batter.
- Lastly, let the tray rest for a few minutes after baking before slicing—it makes serving neater and helps flavours settle.
Serving Suggestions
- These One-Pot Strawberry & Dark Chocolate Pancakes can be served in several delicious ways depending on the occasion and your preferences.
- For a classic breakfast, serve warm with a generous drizzle of pistachio butter and a handful of extra strawberries. A sprinkle of chopped nuts or seeds adds crunch and boosts the nutrient profile.
- You can also turn this into a more indulgent brunch dish by adding a spoonful of Greek yoghurt, a dusting of cinnamon, or a small drizzle of honey or sugar-free syrup. Pair it with a hot coffee or matcha latte for a balanced, satisfying start to your day.
- These pancakes also make a fantastic high-protein snack or post-workout treat. Pack them cold into a container and enjoy on the go—no need to reheat.
- Looking to serve as dessert? Try plating with a scoop of low-fat vanilla ice cream or coconut yoghurt and a few curls of dark chocolate on top. Garnish with mint for an elegant touch.
- The soft baked texture and bold flavours of strawberry and chocolate make them perfect for any time of day—breakfast, brunch, snack, or dessert.
Customise This Recipe
- These One-Pot Strawberry & Dark Chocolate Pancakes are incredibly adaptable, so you can tailor them to suit your preferences or dietary requirements.
- Vegan version? Swap the eggs for flax or chia eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), use a plant-based protein powder, and choose a dairy-free cottage cheese alternative.
- No almond milk? Use any milk you have—oat, soy, dairy, or coconut will all work just as well.
- Add-ins and swaps: Try different berries like blueberries or raspberries, or replace the chocolate with white chocolate chunks, cocoa nibs, or chopped nuts for variation.
- If you like a nutty flavour, stir a spoonful of almond or peanut butter into the batter. For extra fibre, add a tablespoon of ground flaxseed or chia seeds.
- Want it sweeter? Add a ripe mashed banana or a few chopped dates. Prefer more texture? Sprinkle granola or shredded coconut on top before baking.
- This recipe is also great for themed breakfasts—add cinnamon and chopped apples for an autumn twist, or orange zest for a summery, citrusy version.
- With so many ways to personalise it, this one-pot pancake recipe can be your go-to base for endless flavour combinations.
Storage
Store leftover pancakes in an airtight container in the fridge for up to 4 days. They reheat beautifully in the microwave (20–30 seconds) or air fryer (2–3 minutes at 160°C). You can also freeze individual portions by wrapping them in cling film or baking paper and placing them in a freezer-safe bag. Defrost overnight in the fridge or reheat straight from frozen. Avoid overcooking when reheating to preserve the soft, moist texture.
Conclusion
One-Pot Strawberry & Dark Chocolate Pancakes bring together ease, nutrition, and indulgence in one wonderfully simple recipe. Whether you’re short on time or just tired of flipping pancakes one by one, this tray-bake approach is a game changer. It eliminates the hassle while still delivering on flavour, texture, and satisfaction.
Made with wholesome ingredients like oat flour, cottage cheese, strawberries, and dark chocolate, these pancakes strike a perfect balance between health and indulgence. They’re ideal for those wanting a high-protein, naturally sweet breakfast or snack that can be made in advance and enjoyed throughout the week.
Beyond convenience, the customisation options make this recipe endlessly versatile. You can tweak it for seasonality, diet preferences, or simply based on what’s in your pantry. And whether served hot or cold, topped with fruit or nut butter, each slice feels like a treat without the guilt.
The contrast of fresh, juicy berries and rich melted chocolate in a soft, cake-like pancake base is a combination that few can resist. Add in the simplicity of one-tray preparation and you’ve got a reliable, repeat-worthy recipe for any day of the week.
In short, One-Pot Strawberry & Dark Chocolate Pancakes are a modern breakfast essential—nourishing, easy, and delicious.
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One-Pot Strawberry & Dark Chocolate Pancakes
These One-Pot Strawberry & Dark Chocolate Pancakes are a protein-packed, oven-baked breakfast that combines the sweetness of fresh strawberries with rich dark chocolate. Made in a single tray with no flipping required, they’re perfect for busy mornings, meal prep, or a healthy dessert. With oat flour, cottage cheese, and optional protein powder, they’re gluten-free and high in protein, while almond milk keeps them dairy-light. Serve warm with pistachio butter or enjoy cold on the go.
Ingredients
Dry & Wet Ingredients:
- 60g oat flour (½ cup)
- 120g low-fat cottage cheese (½ cup)
- 30g vanilla protein powder (optional) (2 tbsp)
- 2 large eggs (~100g or 3.5 oz)
- 80ml almond milk (⅓ cup)
- ½ tsp vanilla extract (2.5ml)
- ½ tsp baking powder (2g)
- Pinch of salt
Mix-ins:
- 75g chopped fresh strawberries (½ cup)
- 45g dark chocolate chips or chunks (¼ cup, 60%+ cocoa)
Optional Toppings:
- Pistachio butter, extra strawberries, chopped pistachios
Instructions
1. Preheat & Prepare
- Preheat your oven to 180°C (350°F) or set your air fryer to 170°C (340°F).
- Lightly grease or line a small baking tray or oven-safe dish with parchment paper to prevent sticking.
2. Mix the Batter
- In the prepared tray, combine the oat flour, cottage cheese, eggs, almond milk, vanilla extract, baking powder, salt, and protein powder (if using).
- Stir until smooth and fully incorporated, ensuring no dry patches remain.
3. Fold in the Goodies
- Gently fold in the chopped strawberries and dark chocolate pieces.
- Spread the batter evenly in the tray for uniform baking.
4. Bake
- Place the tray in the oven and bake for 15–20 minutes, or until a toothpick inserted into the centre comes out clean.
- Alternatively, air fry for 12–15 minutes at 170°C (340°F), depending on your appliance and dish size.
5. Cool & Serve
- Let the pancakes rest in the tray for 5 minutes before slicing.
- Cut or scoop into 6 pancake-sized portions.
- Serve warm drizzled with pistachio butter and topped with optional extra strawberries or chopped pistachios.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 590Carbohydrates: 45gProtein: 28g
