Chocolate-Oat Protein Pancakes Recipe
These thick and hearty pancakes come with a bonus boost of plant-based protein. Combined with a cacao-infused chocolate syrup, this makes for an indulgent, yet surprisingly healthy breakfast!
For the Chocolate Syrup:
2 Tbsp. coconut oil
⅓ cup maple syrup
1½ Tbsp. Navitas Organics Cacao Powder
For the Pancakes:
2¼ cups plant-based milk of choice
2 Tbsp. Navitas Organics Chia Powder
2 Tbsp. olive oil
2 Tbsp. maple syrup
1¾ cups gluten-free baking flour
1 cup gluten-free rolled oats
¼ cup Navitas Organics Cacao & Greens Essential Blend
¼ cup Navitas Organics Cacao Nibs
2 Tbsp. baking powder
½ tsp. sea salt
Fresh fruit, for serving
Make the chocolate syrup first by adding all the syrup ingredients to a small pot over low heat. Gently warm until the coconut oil is melted while whisking everything together. Remove from heat and cover to keep at temperature.
To make the pancakes, whisk together the almond milk and chia powder in a large bowl. Add the olive oil and maple syrup, whisking to incorporate. In a medium bowl, add the flour, oats Essential Blend, cacao nibs, baking powder and salt. Mix well. Stir the dry ingredients into the wet and mix until just combined, using as few strokes as possible.
Warm a large griddle or non-stick pan over medium heat and spray with cooking spray. Working in batches, spoon about ⅓ cup of the batter at a time to make pancakes, spreading out a little with a spoon if batter is too thick. Cook until golden brown on each side, flipping once, and keep in a warm oven until all the pancakes are made. Serve drizzled with a little chocolate syrup and fresh fruit.
Makes 4-6 servings
Submitted by Julie Morris | Luminberry