Serves 2 (serving size: 3 pancakes, plus toppings evenly divided)
These fluffy stacks of whole-grain chocolate pancakes are whipped up in a cinch thanks to the blender. Clocking in at 9g of fiber per serving, they are edible proof that chocolate can be healthy enough for the first meal of the day. Soaking the ground oats first softens them and helps create a creamy interior texture. As they soak, prepare the Greek yogurt topping, slice the strawberries, and measure out the remaining ingredients. These pancakes also freeze wonderfully, so feel free to make a big batch over the weekend to freeze, reheat and, enjoy throughout the week.
1 cup old-fashioned oats
1/2 cup unsweetened nut milk
2/3 cup plain 2% reduced-fat Greek yogurt, divided
1 teaspoon vanilla extract, divided
1 tablespoon maple syrup
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup fresh strawberries, quartered
1 tablespoon finely chopped walnuts
How to Make It
Place oats in a high-power blender or food processor. Pulse until ground. Add nut milk; let stand 10 minutes.
Combine 1/3 cup Greek yogurt and ½ tsp vanilla extract in a small bowl. Whisk to combine. Set aside.
Add remaining 1/3 cup Greek yogurt, egg, maple syrup, and remaining ½ teaspoon vanilla to blender. Blend for 15-20 seconds, until creamy. Add cocoa powder, salt, and baking powder; blend 10 seconds, until just combined.
Heat a large griddle or nonstick skillet over medium. Spoon a scant ¼ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes. Flip, and cook 1 to 2 minutes on opposite side. Divide pancakes onto 2 plates. Top evenly with Greek yogurt mixture, strawberries, and walnuts. Drizzle additional maple syrup overtop, if desired.