Ingredients
Scale
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 medium, ripe banana (50 g)
- 1/2 cup (40 g) rolled oats*
- 1 Tbsp (5 g) unsweetened cocoa powder
- 2 large egg whites OR 1 large egg
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
For the chocolate frosting:
- 1/4 cup (60 g) plain Greek yogurt
- 2 Tbsp (10 g) cocoa powder
- 1–2 tsp powdered sugar***
Instructions
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy, about 1-2 minutes. Allow it to sit for a couple of minutes to give it a chance to thicken up.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Make the frosting by mixing all the ingredients in a small bowl, and either dip your pancakes into it or use a spoon to spread it between all the pancakes. Top with shaved chocolate and/or maple syrup and enjoy!
Notes
* Make sure to use certified gluten-free oats if you need these to be GF. ** Start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick. *** You can also use coconut palm sugar or cane sugar, but you might have to spend a little extra time mixing to make sure it dissolves.
- Prep Time: 10 mins
- Cook Time: 10 mins