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Chocolate Oat Protein Pancakes

By September 1, 2021January 20th, 2023No Comments
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Indulgent yet surprisingly healthy, this brunch star packs a protein punch to keep you fortified throughout the day!



  • 2 tablespoons coconut oil
  • 1/3 cup maple syrup
  • 1 1/2 tablespoons Navitas Organics Cacao Powder


  • 2 1/4 cups unsweetened vanilla almond milk
  • 2 tablespoons Navitas Organics Chia Powder
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 3/4 cups gluten-free baking flour
  • 1 cup gluten-free rolled oats
  • 1/4 cup Navitas Organics Cacao & Greens Essential Blend
  • 1/4 cup Navitas Organics Cacao Nibs
  • 2 tablespoons baking powder
  • 1/2 teaspoon sea salt
  • Fresh strawberries, for serving


  1. Add the syrup ingredients to a small pot over low heat. Gently warm until the coconut oil is melted while whisking everything together. Remove from heat and cover to keep at temperature.
  2. Whisk together the almond milk and chia powder in a large bowl. Add the olive oil and maple syrup, whisking to incorporate. In a medium bowl, add the flour, oats, essential blend, cacao nibs, baking powder and salt. Mix well.
  3. Stir the dry ingredients into the wet and mix until just combined, using as few strokes as possible.
  4. Warm a large griddle or non-stick pan over medium heat and spray with cooking spray. Working in batches, spoon about 1/3 cup of the batter at a time to make pancakes, spreading out a little with a spoon if batter is too thick. Cook until golden brown on each side, flipping once, and keep in a warm oven until all the pancakes are made. Serve drizzled with a little chocolate syrup and fresh strawberries.


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Recipe provided by INFRA.

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