Pancakes that are little more than a stack of white flour topped with faux maple syrup are a total buzzkill. Fortunately, these much healthier, java-infused flapjacks provide a surefire way to rev up your morning. And for harried mornings, the batter can be made the night before and chilled. Whole-wheat pastry flour or spelt flour can be substituted for oat flour. Better-body bonus: Made simply by grinding up oats into a fine powder, oat flour has a denser supply of fiber, vitamins, and minerals than your typical all-purpose flour. Sneaking in some protein powder and chopped nuts assures that these pancakes stick with you longer to avoid morning snack attacks.
- ¾ cup oat flour
- ¼ cup(s) vanilla whey protein powder
- 2 tbsp cocoa powder, unsweetened
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 egg
- ¾ cup coffee, brewed
- 1 banana
- ⅛ cup, chopped hazelnuts
- 2 tsp unsalted butter
- 1 cup raspberries
- In a large bowl, stir together the flour, protein powder, cocoa powder, cinnamon, baking powder, baking soda, and a pinch of salt.
- In a separate bowl, whisk together the egg, coffee, and vanilla extract (if not using vanilla protein powder). Stir in the mashed banana and nuts.
- Add the wet ingredients to the dry ingredients, mix gently, and let the batter rest 15 minutes.
- Melt butter or coconut oil in a skillet over medium heat. Pour 1/4 cup batter for each pancake into the pan, and cook for 2 minutes per side.
- Serve the pancakes topped with raspberries, and drizzle them with pure maple syrup if desired.