Chocolate Pancakes

Chocolate Pancakes
Recipe by:KOS Team
Rating Love1
Yields1 ServingDifficultyBeginnerPrep Time5 minsCook Time8 mins
CategoryCuisine, , Cooking Method,
  2 scoops Chocolate KOS Protein
  1 cup almond milk
  1/4 cup gluten-free all-purpose flour
  3/4 cup gluten free oats
  1/4 cup applesauce
  1/2 KOS Organic Cinnamon Bark Powder
  1 tbsp maple syrup
  2 tbsp coconut oil
  2 tsp baking powder
  1/4 tsp salt
Step
1

In a blender, blend oats and Chocolate KOS Protein until combined into a fine flour.

2

Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, and salt.

3

In a separate bowl, combine apple sauce, almond milk, maple syrup, and 2 tablespoons coconut oil.

4

Add wet to dry-- be careful not to over mix! Small lumps are ok.

5

Set mix aside to allow baking powder to create air bubbles for fluffier pancakes.

6

Heat pan on medium heat. Test the heat by splashing water on the pan. If it sizzles, the pan is ready to go!

7

Drop 1/2 teaspoon coconut oil on pan and spread.

8

Spoon the batter in to the pan, cooking 3 to 4 pancakes at a time.

9

Cook until batter is covered in bubbles. Once the bubbles start to burst and the edges dry, flip.

10

Cook the other side for 2 to 3 minutes.

11

Repeat with remaining oil and batter.

12

Garnish with any additional toppings such as fruit or peanut butter and serve!

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Ingredients

  2 scoops Chocolate KOS Protein
  1 cup almond milk
  1/4 cup gluten-free all-purpose flour
  3/4 cup gluten free oats
  1/4 cup applesauce
  1/2 KOS Organic Cinnamon Bark Powder
  1 tbsp maple syrup
  2 tbsp coconut oil
  2 tsp baking powder
  1/4 tsp salt

Directions

Step
1

In a blender, blend oats and Chocolate KOS Protein until combined into a fine flour.

2

Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, and salt.

3

In a separate bowl, combine apple sauce, almond milk, maple syrup, and 2 tablespoons coconut oil.

4

Add wet to dry-- be careful not to over mix! Small lumps are ok.

5

Set mix aside to allow baking powder to create air bubbles for fluffier pancakes.

6

Heat pan on medium heat. Test the heat by splashing water on the pan. If it sizzles, the pan is ready to go!

7

Drop 1/2 teaspoon coconut oil on pan and spread.

8

Spoon the batter in to the pan, cooking 3 to 4 pancakes at a time.

9

Cook until batter is covered in bubbles. Once the bubbles start to burst and the edges dry, flip.

10

Cook the other side for 2 to 3 minutes.

11

Repeat with remaining oil and batter.

12

Garnish with any additional toppings such as fruit or peanut butter and serve!

Chocolate Pancakes

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