Everything goes in the food processor except half a cup of oats, which gets stirred in at the end so there’s some texture left. No flour anywhere — the oats become the flour.
Let the batter rest the full ten minutes before it hits the pan. The oat flour needs that time to absorb the liquid, and skipping it gives you thin pancakes that run into each other.
A handful of spinach goes in without changing the taste, only the colour. The chocolate gems are listed as optional and are, in practice, not optional.
In a food processor, combine 2 cups oats with the rest of the ingredients (except for the remaining 1/2 cup oats, chocolate chips and avocado oil) until smooth. You can also use a high speed blender. We enjoyed the flavor more when the batter wasn't completely pureed which is why I like using a food processor more. If using a blender, I pulse it until smooth rather than completely pureed.
Add in 1/2 cup oats and mix with a spoon. Let batter rest for 10 minutes so the oat flour can absorb the liquid and thicken. Add chocolate chips.
Grease a non-stick pan with avocado oil. Pour heaping spoonfuls of batter into the pan so they form round circles, and flip over once bubbles have formed and bottom is golden (Cook for about 2-3 minutes on one side. Turn over and cook for another 1-2 minutes.) Repeat until all pancakes are made. Enjoy!
0 servings