Protein Oat Pancakes with Lily Chocolate Chips

Prepare the Ingredients Measure out the oat flour (80 g), protein powder (80 g), baking soda (½ teaspoon), baking powder (1 teaspoon), salt (pinch), cinnamon (¼ teaspoon), Lily chocolate chips (55 g), egg (1), and almond milk.

Mix the Dry Ingredients In a large bowl, combine the oat flour (80 g), protein powder (80 g), baking soda (½ teaspoon), baking powder (1 teaspoon), salt (pinch), and cinnamon (¼ teaspoon). Mix well to ensure even distribution of ingredients.

Prepare the Wet Ingredients In a separate bowl, whisk the egg (1) and almond milk together until well combined.

Combine the Wet and Dry Ingredients Gradually pour the wet ingredients into the dry ingredients while stirring gently. Mix until just combined, being careful not to overmix. The batter should be slightly lumpy.

Add Lily Chocolate Chips (55 g) Gently fold in the Lily chocolate chips (55 g) into the pancake batter, distributing them evenly.

Cook the Pancakes Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter. Spoon the pancake batter onto the skillet, using about 1/4 cup for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown.

Serve and Enjoy Serve the pancakes warm with additional chocolate chips, maple syrup, or your favorite toppings. Enjoy these protein-packed, chocolate-studded pancakes for a delicious and satisfying breakfast or snack!