Description
Halloween Pancakes are a spooky, fun, and nutritious breakfast made with oats, banana, black charcoal or paste, and topped with green matcha yogurt and candy eyeballs. Perfect for Halloween morning!
Ingredients
1¾ cups oats (rolled or quick)
½ cup milk (oat, almond, soy, or cow’s milk)
1 medium egg (or flax/chia “egg” for vegan)
1 small banana
1 teaspoon baking powder
¼ cup hemp seeds (or chia or flax)
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon black coloring paste or activated charcoal
1 tablespoon honey or maple syrup (optional)
Green Topping:
2 tablespoons Greek yogurt
1 teaspoon matcha powder
1 teaspoon honey or maple syrup
Additional:
A handful of candy eyeballs
Instructions
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Prep: Measure and gather all ingredients—this makes assembly smooth and stress‑free.
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Blend: In a blender, add wet ingredients first (milk, egg or substitute, banana, vanilla, optional syrup), then toss in oats, baking powder, hemp seeds, salt, and black coloring. Blend until ultra‑smooth.
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Sweeten (optional): Sample the batter and add more syrup if needed for sweetness.
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Rest: Let it sit for a minute—the oats will absorb moisture, thickening the batter slightly.
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Adjust: If the batter becomes too thick, stir in a little milk or water until it’s pourable but thick.
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Heat the pan: Warm a skillet or griddle over medium heat. Opt for a nonstick skillet or lightly grease your pan—brushing on a bit of coconut oil helps keep the pancakes from sticking.
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Cook: Pour about ¼ cup of batter per pancake onto the hot pan. Optionally press in a few cranberries for texture or color.
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Flip gently: Cook 1–2 minutes until lightly browned, flip carefully with a silicone spatula, and cook another minute.
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Repeat: Keep the pan greased between batches to ensure easy turning.
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Make the topping: Stir yogurt, matcha, and syrup until smooth and green.
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Assemble: Stack pancakes, spoon on green yogurt topping, and press candy eyeballs on top.
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Serve immediately and enjoy your spooky breakfast!
Notes
Use any plant-based or dairy milk.
Charcoal or black paste gives natural dark color.
Matcha or spirulina works great for green yogurt.
Store up to 4 days in the fridge or 3 months in the freezer.
Vegan and gluten-free friendly with substitutions.
Nutrition
- Serving Size: 1 pancake
- Calories: 179 kcal
- Sugar: 6 g
- Carbohydrates: 25 g
- Protein: 7 g