Chocolate Oatmeal Pancakes

Process

• 6 Pancakes

• 20 Minutes

Ingredients

• 1 banana large, spotted, and mashed
• 1 egg large
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon powder
• 1 cup milk
• 1 cup oat flour
• 2 tablespoons cacao powder unsweetened; cocoa powder
• 1 teaspoon baking powder
• Cooking spray coconut oil

Instructions

• In a mixing bowl, whisk the mashed banana with the egg, vanilla extract, cinnamon powder, and milk.
• Stir in the oat flour, cocoa powder, and
  baking powder.
• Spray a pancake pan with coconut oil cooking spray and pour 1/3 cup of batter.
• Cook for 2 minutes, or until bubbles appear, then flip.
• Continue to cook for 1-2 minutes. Repeat
  with the remaining batter.
• Serve the chocolate oatmeal pancakes
  with a topping of choice.

Optional Toppings

• banana slices
• maple syrup
• honey
• nuts

Tips

• For sweeter pancakes, add honey, maple syrup, or coconut sugar to the pancake batter.
• You can use either a griddle or a large pan for cooking the pancakes.
• Store the leftover pancakes in an airtight container or bag in the refrigerator for up to four days.
• To freeze the pancakes, allow them to cool after to cooking, then transfer to a freezer-safe bag. Freeze for four months. Allow the pancakes to thaw in the microwave or refrigerator when ready to reheat.
• Add nutmeg for extra flavors.
• Feel free to add some Greek yogurt for extra protein and soft pancakes.
• For extra protein, add a scoop of protein powder.

Notes:

Calories: 244kcal | Carbohydrates: 38g |

Protein: 10g| Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g

Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 125mg | Sugar: 14g