BEST Oat Flour Pancakes
Oat Flour Pancakes that are easy to make in just 15 minutes for a healthy yet scrumptious breakfast. They are gluten-free, wholesome, and rich in protein with no added sugar. Unlike other high-protein pancakes, they are moist and fluffy! Oh… they are flavored and topped with chocolate.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 large egg whites
- ½ cup rolled oats ((about 40 g) Do NOT use steel cut oats)
- ½ cup cottage cheese (Use a Full Fat one)
- 1 teaspoon vanilla extract (OPTIONAL)
- 2 Tablespoons cocoa powder (I used a 100% natural unsweetened cocoa powder)
- 3 Tablespoons coconut flour
- ½ teaspoon ground cinnamon (OPTIONAL)
- 1 Tablespoon honey (Substitutes: Maple syrup, sugar or powdered Swerve)
- ⅛ teaspoon salt (OPTIONAL)
- ½ teaspoon baking powder
- 1/2 cup chocolate chips (bittersweet or dark (or other) )
- 1 Tablespoon coconut oil
- berries
Instructions
- 1
For the oat flour pancakes: Combine all the dry and wet ingredients for the pancakes into either a food processor or blender.
- 2
Process or blend everything together until smooth!
- 3
Then heat a large nonstick skillet (or a hot griddle) over medium and coat well the bottom with non-stick cooking spray.
- 4
Pour the blended mixture in (about 1/3 cup per pancake), making sure to not spread the batter out; otherwise, the pancakes will be too thin and not fluffy.
- 5
Cook the first side until bubbles form on top (about 2-3 minutes); then flip and cook the other side until it is brown (about 2-3 minutes).
- 6
Transfer them to a plate and pile them up as a stack. Drizzle with melted chocolate on top and serve them with berries, or serve with your favorite toppings.
- 7
For the chocolate topping: Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals until melted. Stir in the coconut oil until smooth and pourable.