Have you stress baked your way through your flour stash yet? If you have a little to spare, these chocolate banana oat pancakes are here for you! Using minimal pantry ingredients that you probably, hopefully!, have on hand, you can make a healthy and indulgent breakfast treat for maximum comfort during these crazy times. And maybe, just maybe, a pancake coma is what we’re all in need of right now.

Chocolate Banana Oat Pancakes

Ingredients:

1 very ripe banana + 1 banana sliced for serving

1/2 C whole milk plain yogurt

2 eggs

4 Tbsp unsalted butter, melted and slightly cooled + more for serving

1 C rolled oats

1/2 C whole wheat flour

1 C all purpose flour

2 Tbsp vanilla sugar

2 Tbsp cocoa powder

2 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

1 1/2 C milk

syrup

In a large bowl mash a banana with a fork until it forms a loose paste. Add yogurt, eggs, and melted butter, and stir to thoroughly combine. Next, add the rolled oats to the bowl mixing everything together. Set aside while you put the dry ingredients together.

In another large bowl, combine the whole wheat flour, all purpose flour, vanilla sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together to make sure all the ingredients are fully incorporated. Make a well in the center of the bowl, and pour in the wet ingredients. Add the milk and gently stir the batter together making sure not to over mix. A few lumps are ok!

Heat a large nonstick skillet over medium heat. Add a small knob of butter if you like your edges crispy- I usually skip this step, so you do you. Add a scoop of batter to the hot pan, approximately 1/4-1/3 of a cup depending on what size you like your pancakes, and cook for 2-3 minutes before flipping. You will know the pancakes are ready to flip when little bubbles start to form on the surface. Cook for another 1-2 minutes, or until the pancake has puffed up and cooked through.

Serve immediately and top with butter, syrup, and sliced bananas.