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.

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
• 1/2 cup plain 2% reduced-fat Greek yogurt mixed with 1/4 tsp. vanilla extract and 1 tsp. maple syrup
• 1/4 tsp. vanilla extract
• 1 tsp. maple syrup

Instructions

1. 1

   Place oats in a high-power blender or food processor and process until ground. Add milk and let sit for 10 minutes to thicken.

2. 2

   Add yogurt, cocoa powder, egg, oil, maple syrup, salt, and baking powder; Blend until creamy.

3. 3

   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.

4. 4

   Transfer to a plate and add toppings of choice,

5. 5

   To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.