In a blender, blend oats and Chocolate KOS Protein until combined into a fine flour.
Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, and salt.
In a separate bowl, combine apple sauce, almond milk, maple syrup, and 2 tablespoons coconut oil.
Add wet to dry-- be careful not to over mix! Small lumps are ok.
Set mix aside to allow baking powder to create air bubbles for fluffier pancakes.
Heat pan on medium heat. Test the heat by splashing water on the pan. If it sizzles, the pan is ready to go!
Drop 1/2 teaspoon coconut oil on pan and spread.
Spoon the batter in to the pan, cooking 3 to 4 pancakes at a time.
Cook until batter is covered in bubbles. Once the bubbles start to burst and the edges dry, flip.
Cook the other side for 2 to 3 minutes.
Repeat with remaining oil and batter.
Garnish with any additional toppings such as fruit or peanut butter and serve!
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Ingredients
Directions
In a blender, blend oats and Chocolate KOS Protein until combined into a fine flour.
Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, and salt.
In a separate bowl, combine apple sauce, almond milk, maple syrup, and 2 tablespoons coconut oil.
Add wet to dry-- be careful not to over mix! Small lumps are ok.
Set mix aside to allow baking powder to create air bubbles for fluffier pancakes.
Heat pan on medium heat. Test the heat by splashing water on the pan. If it sizzles, the pan is ready to go!
Drop 1/2 teaspoon coconut oil on pan and spread.
Spoon the batter in to the pan, cooking 3 to 4 pancakes at a time.
Cook until batter is covered in bubbles. Once the bubbles start to burst and the edges dry, flip.
Cook the other side for 2 to 3 minutes.
Repeat with remaining oil and batter.
Garnish with any additional toppings such as fruit or peanut butter and serve!
