Ingredients

• 1 ½ cups Gluten Free Oat Flour
• 1 cup Almond Protein Powder 5 scoops (included in bag)
• ⅓ cup Cocoa Powder
• 3 ½ tsp Baking Powder
• 1 tsp Salt
• 3 Tbsp Coconut Oil melted
• 3 ½ Tbsp Honey (or sweetener of choice)
• 2 Eggs large
• 2 cups Almond Milk or preferred milk, add extra if needed

• 4 ounces Bittersweet Chocolate chopped
• ¾ cup Coconut Milk
• ¼ cup Maple Syrup
• Strawberries and Bananas cut up, for topping

Instructions

1. In a medium-sized mixing bowl, whisk together oat flour, protein powder, cocoa powder, baking powder and salt.
2. Add coconut oil, eggs and milk. Stir until combined.
3. Heat a nonstick skillet on medium heat. Grease with coconut oil or cooking spray, if desired.
4. Pour 1/3 cup batter on the hot skillet and cook until the pancake bubbles on top and the edges begin to dry, about 2 minutes. Flip and cook on the other side for another minute. Repeat with remaining batter.

1. Bring coconut milk to a boil in a small saucepan over medium heat. Place chopped chocolate in a mixing bowl. Once coconut milk is boiling, pour over chopped chocolate. Let sit for 10 minutes to allow chocolate to melt. After 10 minutes, stir with a whisk until smooth. Add maple syrup.
2. To serve, drizzle pancakes with chocolate syrup. Top with chopped strawberries and bananas.