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.
- 1 cup old-fashioned oats
- ½ cup unsweetened nut milk
- ⅓ cup plain 2% reduced-fat Greek yogurt
- ¼ cup cocoa powder
- 1 egg
- 1 Tbsp. coconut oil, melted and cooled
- 1 Tbsp. granulated sweetener of choice
- ¼ tsp. salt
- ½ tsp. baking powder
- ½ cup plain 2% reduced-fat Greek yogurt mixed with ¼ tsp. vanilla extract and ½ tsp. granulated sweetener of choice
- ½ cup fresh strawberries, trimmed and quartered
- 2 Tbsp. toasted chopped walnuts
- Place oats in a high-power blender or food processor and process until ground. Add milk and let sit for 10 minutes to thicken.
- Add Greek yogurt, cocoa powder, egg, oil, granulated sweetener, and salt. Blend on high for 20-30 seconds, until creamy. Add baking powder; blend for 10 more seconds.
- Using a ¼ 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.
- For whipped Greek yogurt topping, mix ½ cup Greek yogurt with ¼ tsp. vanilla extract and ½ tsp granulated sweetener of choice. Spoon on top of pancakes and top with diced strawberries and toasted walnuts, if desired.
- To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.
Serving size: 3 pancakes (1/2 of recipe), not including optional toppings Calories: 342 Fat: 16 gm Saturated fat: 7 gm Carbohydrates: 42 gm Sugar: 3 gm Sodium: 355 mg Fiber: 7 gm Protein: 15 gm Cholesterol: 109 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.