Ingredients
Scale
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup vanilla greek yogurt (Chobani)
- 1 egg (or two egg whites)
- 1 overripe banana, mashed
- 1/2 cup milk*
- Chocolate Chips
Instructions
- Place all ingredients, except chocolate chips, into a food processor or high powered blender. Once smooth and a batter texture forms, fold in chocolate chips.
- Make sure your skillet is preheated before dropping pancake mix onto griddle. Heat skillet on medium heat and drop batter onto skillet into circular pancake rounds.
- The size you would like to make these is up to you. I made about 6 medium sized pancakes but I also enjoy making smaller pancakes because then you have a surplus of patties and breakfast lasts longer 🙂
- Once bubbles start to form after about 2-3 minutes, thats when you know it’s time to flip pancakes. Cook for an additional 2 minutes on this side and repeat until batter is used up. Serve onto two plates and top with bananas, strawberries, extra chocolate, maple syrup or peanut butter. The options are endless!
Notes
- *I used fat free milk, but almond milk, 2% milk, etc will work fine as well.