chocolate oat-chickpea pancakes

Hi! Hubby and I are trying to change our body composition to be more muscle and less fat, and we went to a dietitian to get some guidance. One of the breakfasts suggested are this oat and chickpea flour pancakes, she gave us portions for the big things like oats for cereal and chickpea flour for protein, but did not provide us with accurate measurements for a leavening agent, that made for not-so-great pancakes.

After a couple adjustments we came up with this fluffy pancakes that we enjoy while dieting and not feeling deprived, are a full meal for us and our 6yo child, and are made out of whole foods plant based ingredients.

Ingredients

1 2/3 cups rolled oats

¾ cup plus 2 tablespoons chickpea flour

5 tablespoons unsweetened cocoa powder

½ teaspoon salt

2 teaspoos baking powder

1 teaspoon baking soda

1 ¼ cups soymilk, unsweetened

1 cup of water

1 teaspoon vanilla extract

1 teaspoon stevia drops

For the sauce

¼  cup almond or peanut butter

Tablespoon stevia drops or sweetener of your choice

¼ cup water

Toppings

Fresh fruit

Directions

In a food processor or blender pulse the oats until they have a flour like texture. Add the rest of the dry ingredients until it looks uniform. Add the wet ingredients.

Heat a pan on medium heat, oil if you want the pancakes to have crispy edges,  once the pan is hot measure a bit under a ¼ cup of the pancake mix and heat for a couple minutes, you should notice the air coming out on the top of the pancakes, once this has happened in most of the surface flip them, give them another minute and take out of the heat. You should get 15 pancakes.

While you are making the pancakes make the sauce by mixing the nut butter, sweetener and water. I do this in a mug mixing with a fork, is not a lot of sauce and a blender seems like a waste of time.

Once all the pancakes are cooked serve with a drizzle of the sauce and top with your fruit of choice. I suggest any type of berry.