# Components:
→ Dry Ingredients
01 - 1 cup oat flour
02 - 1/4 cup unsweetened cocoa powder
03 - 2 scoops chocolate protein powder (about 1.75 ounces)
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup unsweetened almond milk or milk of choice
09 - 1 teaspoon vanilla extract
→ Mix-ins & Toppings
10 - 1/2 cup chopped toasted hazelnuts, divided
11 - 1/4 cup dark chocolate chips (optional)
12 - Greek yogurt, fresh berries, or maple syrup for serving (optional)
# Directions:
01 - Whisk oat flour, cocoa powder, protein powder, coconut sugar, baking powder, and salt together in a large bowl.
02 - In a separate bowl, beat eggs. Add almond milk and vanilla extract and mix until well combined.
03 - Pour wet ingredients into the bowl with the dry mixture and stir until just combined. Avoid overmixing to maintain fluffy texture.
04 - Gently fold in half the chopped hazelnuts and dark chocolate chips, if using.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges start to set, about 2 to 3 minutes.
07 - Flip pancakes and continue cooking for 1 to 2 minutes, until fully cooked through.
08 - Serve warm, garnished with reserved hazelnuts and your choice of Greek yogurt, berries, or maple syrup.
