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Flourless Blender Chocolate Pancakes (gluten free) | dishingouthealth.com

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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 342kcal


  • 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


  • 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.


Serving: 3g | Calories: 342kcal | Carbohydrates: 42g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Sodium: 355mg | Fiber: 7g | Sugar: 3g