Protein Packed Chocolate Chip Oatmeal Cookie Pancakes with Chocolate Cream Syrup

  • Author: The Kitchen Whisperer

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  • 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)
  • 12 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
  • 35 tablespoon milk


  1. In a bowl whisk together the oat flour, protein powder, brown sugar baking soda, salt and corn starch.
  2. In a separate bowl beat together the eggs, milk, apple sauce and chocolate extract.
  3. Add the wet ingredients to the dry and whisk together just to blend. Don’t overbeat.
  4. Stir in the oats just until mixed.
  5. Set aside for 15 minutes.
  6. Heat a griddle over medium heat.
  7. Spray with cooking spray.
  8. Gently stir you batter – you want it thick but still somewhat slightly pourable.
  9. Measure out 1/3 cup batter onto your pan.
  10. 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.
  11. Gently press them down.
  12. 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.
  13. Cook for another 2-3 minutes.
  14. Repeat to make the rest of the pancakes.
  15. 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.
  16. Add in the sugar and cocoa and mix. The mixture will be thick.
  17. 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.
  18. Drizzle on top of the pancakes.
  19. 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.

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