Ingredients
Scale
- 1 cup rolled oats (blended into flour) or oat flour
- 1 scoop vanilla or chocolate whey protein powder
- 1 medium ripe banana, mashed
- 2 large eggs
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet or dark chocolate chips
- A pinch of salt
- Coconut oil or butter for the pan
Instructions
- In a large mixing bowl or a blender, combine the oat flour, protein powder, mashed banana, eggs, milk, baking powder, vanilla extract, and a pinch of salt. Mix or blend until the ingredients form a smooth, thick batter. If the batter seems too thick, add a splash more milk until it reaches a pourable consistency.
- Once your batter is smooth, gently fold in the chocolate chips using a spatula. Distribute them evenly throughout the mixture so that every pancake gets a fair share of chocolatey goodness.
- Place a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to coat the surface. It is important to keep the heat at medium-low to prevent the protein powder from burning before the center is cooked through.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes with a spatula.
- Cook the other side for an additional 1 to 2 minutes until golden brown. Remove from the heat and repeat the process with the remaining batter. Serve while warm for the best taste and texture.
- Cook Time: 25 minutes
- Diet: Vegetarian