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Preparation Time : 10
Cook Time : 10
Total Time : 20
oat flour (or finely ground oats) 1 1/2 cups
chocolate protein powder Bob's Red Mill Nutritional Booster 1 cups
cocoa powder 1/4 cups
baking powder 3 1/2
salt 1 tsp
melted coconut oil 3 tbsp
eggs 2 nos
almond milk (or milk of choice) 2 cups
dark chocolate, chopped 4 ounces
coconut milk 3/4 cups
maple syrup 1/4 cups
strawberries and bananas for topping 5 nos
In a medium size mixing bowl, whisk together oat flour, protein powder, cocoa powder, baking powder, and salt. Add coconut oil, eggs, and milk. Stir until combined.
Heat a non-stick skillet on medium heat. Grease with coconut oil or cooking spray, if desired. Pour ⅓ cup of batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute. Repeat with remaining batter.
Bring coconut milk to a boil in a small saucepan over medium heat. Add chopped chocolate to a mixing bowl. Once coconut milk is boiling, pour over chopped chocolate. Let sit for 10 minutes to allow chocolate to melt. After 10 minutes, stir with a whisk until smooth. Add maple syrup.
To serve, drizzle pancakes with chocolate syrup. Top with chopped strawberries and bananas.
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