Ingredients:

  • 40g rolled oats
  • 31g chocolate whey protein powder
  • 1 large egg
  • 60g plain non-fat Greek yogurt
  • 60ml unsweetened almond milk
  • 10g unsweetened cocoa powder
  • 5g baking powder
  • 1g sea salt
  • 5ml vanilla extract

Instructions:

  1. Pulverize the oats. Place the 40g of rolled oats into a high speed blender and pulse until they reach a fine, flour like consistency. Note: This ensures a smooth crumb.
  2. Mix dry elements. Add the 31g chocolate protein powder, 10g cocoa powder, 5g baking powder, and 1g sea salt. Pulse briefly to distribute the leavening agents.
  3. Incorporate wet ingredients. Add the egg, 60g Greek yogurt, 60ml almond milk, and 5ml vanilla extract.
  4. Blend until mahogany. Blend on medium speed for 20-30 seconds until the batter is smooth and dark.
  5. Let the batter hydrate. Allow the batter to rest in the blender for 5 minutes. Until you see the batter thicken slightly.
  6. Prep the heat. Heat a non stick skillet over medium low heat and lightly coat with cooking spray.
  7. Portion carefully. Pour 1/4 cup of batter per pancake. Until you see matte edges and small bubbles.
  8. Execute the flip. Cook for 2-3 minutes on the first side. Flip and cook for an additional 60-90 seconds.
  9. Monitor the sizzle. If the pan starts to smoke, drop the heat immediately. You want a steady, quiet sizzle.
  10. Serve immediately. Stack them up while they are still steaming for the best velvety texture. > Chef's Tip: If you want an extra chocolate hit, toss 5g of dark chocolate chips onto the wet side of the pancake right before you flip it. They will melt into the center, creating a molten core.