Switch up your morning bowl of oats with these delectable chocolate oatmeal pancakes! This recipe yields 3 small pancakes, so feel free to double or triple the recipe. Oats are a great source of complex carbohydrates and fiber, and you can add toppings rich in protein and healthy fats (such as Greek yogurt, nut butter, nuts & seeds, etc).
If you try this recipe, make sure to tag us on Instagram @VancouverDietitians so we can see your favorite combination of toppings!
1 cup rolled oats
1 tbsp cocoa powder
½ tsp baking powder
½ banana, mashed
1 large egg
1 tbsp honey
1 tsp vanilla extract
1/3 cup almond milk
In a blender, combine the oats, cocoa powder and baking powder. Blend until coarse.
In the same blender, add the banana, egg, honey, vanilla extract and almond milk. Blend until no whole oats remain. Add more milk if needed to achieve a pancake consistency.
Pre-heat a non-stick griddle or pan on medium heat. Use a 1/2 cup measure to pour the batter.
Cook on the first side until the edges are set, and bubbles begin forming (2-4 minutes).
Flip and cook on the other side until golden brown (2-4 minutes).
Top off with your desired toppings!