Yeah I know, that title is a mouthful, huh but then again so are these killer pancakes! What I love most about these is that they include chocolate and taste like an oatmeal chocolate chip cookie but the best part.. they are HEALTHY! Using SI03‘s AMAZING Syntrax Protein Powders has been awesome for me. I’ve personally seen results from including these delicious protein powders in my diet. They taste incredible! I mean the Strawberry Mousse tastes so creamy and dreamy – just like strawberry mousse! The Chocolate Truffle is so decadent… god I love that stuff!
What’s great about this recipe is it’s sweet enough to feel like you’re being sinful but there’s no guilt! Plus, if you use gluten free oats the dish is completely Gluten Free! I mean total bonus!
Just look how incredibly fluffy they are! So thick and packed with chocolate. Just waiting for you…
Yeah, you see that Chocolate Cream Syrup? Yeah I went there and it’s ridiculously delicious!
I’m sure you’ve all had protein pancakes before and they are generally ‘ok’. I’ve had them and they aren’t “quite right”; like they tasted fake. So when I set my mind to make a healthy AND delicious protein pancake, I put flavor equal with health factors. I refused to sacrifice on flavor just to save a calorie or two.
This recipe literally tastes like if you took a pancake, introduced it to an oatmeal chocolate chip cookie, they kissed and then had babies! The marriage of these two are perfect!
I’ve made this recipe several times since I’ve first created it using various flavors of the Syntrax protein powders. For me I love it with the Unflavored as well as the Vanilla Bean Torte. You seriously can’t go wrong with either of them! The flavors are just incredible and like I said, it’s packed with protein! I tend to make these after my morning working when I want to have my protein and some carbs. These keep my belly full until lunch and my energy level up! Plus I get to have chocolate…in the morning… without guilt! How awesome is that!
So do yourself a favor, if you haven’t done so already check out my friends at SI03 and their AMAZING Syntrax Protein Powders. You owe it to yourself! Plus your tummy will thank you for such awesome flavors!
Protein Packed Chocolate Chip Oatmeal Cookie Pancakes with Chocolate Cream Syrup
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Ingredients
Pancakes
- 1 cup oat flour *see note on how to make it
- 1 scoop of Syntrax Unflavored or Nectar Vanilla Bean Torte Protein Powder
- 1 cup old fashioned oats
- 4 tablespoon brown sugar or 6 teaspoon Splenda Brown Sugar Blend
- 3 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon corn starch
- 2 XL eggs
- 1 1/2 cups milk
- 2 tablespoon natural apple sauce
- 1 teaspoon chocolate extract (can substitute in vanilla but I highly recommend the chocolate)
- 1–2 cups dark chocolate chips (however many you like) or can use 1/2-1 cup cocoa nibs
Chocolate Cream Syrup
- 3 ounces fat free cream cheese, softened
- 2 teaspoon butter, softened
- 2 tablespoon confectioner’s sugar
- 1 tablespoon dark chocolate cocoa
- 3–5 tablespoon milk
Instructions
- In a bowl whisk together the oat flour, protein powder, brown sugar baking soda, salt and corn starch.
- In a separate bowl beat together the eggs, milk, apple sauce and chocolate extract.
- Add the wet ingredients to the dry and whisk together just to blend. Don’t overbeat.
- Stir in the oats just until mixed.
- Set aside for 15 minutes.
- Heat a griddle over medium heat.
- Spray with cooking spray.
- Gently stir you batter – you want it thick but still somewhat slightly pourable.
- Measure out 1/3 cup batter onto your pan.
- After one minute into cooking, add some chocolate chips to the top of the pancakes – you can mix it in the batter but I prefer them on top as they don’t tend to weigh down the cake then.
- Gently press them down.
- After 2-3 minutes or when you start to see bubbles form, slide your spatula underneath and gently flip. You want the bottoms to be golden brown.
- Cook for another 2-3 minutes.
- Repeat to make the rest of the pancakes.
- While the pancakes are cooking make the cream cheese syrup by placing the cream cheese and butter in a microwave safe bowl and heating for 15-20 seconds or just until you can mix it easily with a spoon.
- Add in the sugar and cocoa and mix. The mixture will be thick.
- Add a tablespoon of milk at a time or until the desired consistency is met. I usually go for 3 1/2 tablespoon as I don’t like a thin syrup.
- Drizzle on top of the pancakes.
- To save the batter, cover and store in the fridge for 2 days.
Notes
To make oat flour:
Place1 1/2 cup old fashioned oats in the food processor and pulse/pulverize until you have a powder.
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