Chocolate Oat Protein Pancakes
Pancakes are one of my favorite breakfast foods. Who doesn’t like cake for breakfast? These are protein packed pancakes, using fresh ground oats ( with a small amount of all purpose flour) and olive oil instead of butter, making them a little healthier (although i’m not a doctor).
Now, I served these with just a little powdered sugar and fresh fruit with maple syrup, however these would be amazing with melted chocolate, chocolate chips and even Biscoff.
Making Oat Flour
Oats have more nutrients and protein than AP flour, which makes these pancakes a whole lot better for you.
Making Oat flour is super easy. All you do is place the oats into a food processor or good blender and pulse/blend until it gets to a flour texture. If you don’t wish to make your own, its easily accessible now in your larger supermarkets in the baking or flour sections.
If you don’t want to mix in AP flour you can double up on the Oat flour. I like to use a little AP flour for smoothness and to bind the batter more but it’s optional.
Make it GF or Vegan
As mentioned previously you can use all Oat Flour or sub the AP for Gluten Free flour which will work just as fine for texture and smoothness of the pancakes.
Subbing the eggs
The best egg substitutions to use are 1/4 cup of either applesauce or banana puree. I personally like the applesauce as banana flavor can become overpowering.
Crispy Vs Smooth
How do you like your pancakes?
For crispy edges add 1 – 1 1/2 tbsp of oil to a hot skillet and Cook the pancakes on a medium high like fritters.
For a smoother fluffy pancake use 1 tsp of oil or brush oil onto the skillet and Cooke the pancakes on medium heat.
How to Store Pancakes
Make them all in one go to keep the batter fluffy then place them in a sealed container in the fridge for up to 2 – 3 days. You can also place them in the freezer and they will be just fine for a week or 2.
Overall, pancakes are one of those versatile breakfast foods fit for everyone. Make these at your next family breakfast or brunch and it will be a hit.
Recommendations
If you love pancakes or breakfast foods take a look at my other recipes:
- Fully Loaded Lotus Biscoff Pancakes
- How to Make Lemon Blueberry Pancakes
- The Best Rich & Fluffy Pumpkin Spice Pancakes
- Vegan Banana pancakes with Maple pecan whiskey sauce
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
I’d Love to hear from you!
These Chocolate Oat Pancakes are packed with protein and nutrients made with homemade Oat flour, rich cocoa powder and a hint of espresso.
Add 2 Cups of Oats to a food processor or blender. Pulse/Blend until flour texture is achieved.
*If you wish to use only Oat flour, use 1 1/2 Cups of Oat Flour.
First, place all the dry ingredients into a medium sized bowl and combine.
Next, in another bowl mix the egg, vanilla essence and oil then whisk together. Slowly add the warm milk as to not curdle the egg.
Here, pour the wet mixture into the dry and mix well until batter forms a smooth consistency.
Heat your preferred skillet on medium to medium high and add a little oil. Pour the batter and allow to cook for 1 minute or until the surface firms and forms air bubbles then flip. Cook the remaining side for another minute then remove from the pan.
To finish, dust with powdered sugar and top with fresh fruit or serve with melted chocolate and chocolate ships.
This recipe makes 8 - 10 medium sized pancakes.
Ingredients
Directions
Add 2 Cups of Oats to a food processor or blender. Pulse/Blend until flour texture is achieved.
*If you wish to use only Oat flour, use 1 1/2 Cups of Oat Flour.
First, place all the dry ingredients into a medium sized bowl and combine.
Next, in another bowl mix the egg, vanilla essence and oil then whisk together. Slowly add the warm milk as to not curdle the egg.
Here, pour the wet mixture into the dry and mix well until batter forms a smooth consistency.
Heat your preferred skillet on medium to medium high and add a little oil. Pour the batter and allow to cook for 1 minute or until the surface firms and forms air bubbles then flip. Cook the remaining side for another minute then remove from the pan.
To finish, dust with powdered sugar and top with fresh fruit or serve with melted chocolate and chocolate ships.
This recipe makes 8 - 10 medium sized pancakes.
