These pancakes are some of the favorite I've ever eaten. And I've had a lot of pancakes over the years, let me tell you. They're sweet, but not too sweet. They are packed full of protein. And these are healthy! Without tasting too healthy, if you know what I mean. They are also gluten free, so they tend to sit in your belly a little lighter.
Cocoa Oat Power Pancakes, serves 2
6 egg whites
3/4 cup oats
5 pitted dates
1/2 tablespoon unsweetened cocoa powder
1/2 tablespoon unsweetened vanilla almond milk
1 teaspoon cinnamon
1/4 cup mini semi-sweet chocolate chips, optional
1 tablespoon coconut oil, for cooking
Directions: Crack six eggs and separate them, using only the egg whites. Beat the whites thoroughly in a bowl and then set them aside. Using a food processor, a blender, or a magic bullet, blend the 3/4 cup oats into a fine powder. Add the oat flour to the beaten eggs. Also blend the dates until as smooth as possible. Add them to the mixture as well; it is easiest to use a fork for this and sort of mash the dates into the mixture as you go. Combine until smooth.
Directions (continued): Once the dates are evenly distributed, add in the cocoa powder and cinnamon, as well as enough almond milk to make the pancake batter nice and smooth (usually just a little drop or two). You can add some mini chocolate chips to the batter, if you fancy. Using a large griddle or pan over medium heat, melt the coconut oil and pour the batter into small rounds. Cook until large bubbles appear in the batter and then flip to cook the other side.
Enjoy these pancakes topped with some creamy peanut butter, fresh raspberries and blackberries, or with good old fashioned maple syrup.
Do you have a favorite pancake recipe? Leave a link in the comments below for this pancake connoisseur to check out!