Flourless Blender Chocolate Pancakes
Whole-grain, gluten free chocolate pancakes that come together in a cinch thanks to the blender. These pancakes are nutritious and easy enough for weekday mornings, yet feel like a decadent treat.
Servings: 2
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup cocoa powder
- 1 egg
- 1 Tbsp. coconut oil melted and cooled
- 1 Tbsp. maple syrup
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- Toppings: 1/2 cup plain 2% reduced-fat Greek yogurt mixed with 1/4 tsp. vanilla extract and 1 tsp. maple syrup fresh strawberries, chopped walnuts
Instructions
- Place oats in a high-power blender or food processor and process until ground. Add milk and let sit for 10 minutes to thicken.
- Add yogurt, cocoa powder, egg, oil, maple syrup, salt, and baking powder; Blend until creamy.
- Using a 1/4 cup measure, spoon batter onto a greased skillet over medium heat. Cook for 2-3 minutes, until bubbles appear on surface of batter. Flip, and cook 1-2 more minutes. Repeat with remaining batter.
- Transfer to a plate and add toppings of choice,
- To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.
Nutrition
Serving: 3g | Calories: 342kcal | Carbohydrates: 42g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Sodium: 355mg | Fiber: 7g | Sugar: 3g