These little pancakes are a sweet and decadent breakfast, but secretly gluten free and packed with nutrition.
cup old-fashioned oats (certified gluten-free, if needed)
Tablespoon cocoa powder
cup ground flax seed
teaspoon baking powder
teaspoon vanilla extract
Combine all of the ingredients in a blender and blend until smooth.
Preheat your pan or griddle over medium-low heat and lightly coat with nonstick cooking spray.
Scoop the batter, a tablespoon at a time (I like to use a small cookie scoop), onto the hot pan. Let cook for 3-4 minutes, or until the edges start to look cooked, and the pancakes are firm enough to flip.
Flip the pancakes and cook for 2-3 minutes on the second side, until cooked through.
Serve with butter, maple syrup, peanut butter, etc.