- 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
- 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.
To make oat flour:
Place1 1/2 cup old fashioned oats in the food processor and pulse/pulverize until you have a powder.