Banana Chocolate Chip Viking Pancakes

20 min

These light and fluffy Banana Chocolate Chip Viking Pancakes made with Viking Vanilla Grass-Fed Icelandic Yogurt are sure to keep you satisfied all morning long with 16g of protein! They are gluten-free, made with oats, and whipped in the blender. Sometimes being bad is oh-so good!

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Yields: 1 serving, about 3-4 pancakes

Ingredients

• 1/2 cup of Viking Vanilla Grass-Fed Icelandic Yogurt

• 1/2 medium, ripe banana

• 1/2  cup rolled oats*

• one (1) large egg

• 1-2 Tbsp milk OR almond milk

• 1/2 tsp baking powder

• 1/4 cup chocolate chips

Preheat a skillet over medium heat and coat with a pad of butter. You will want to make sure it is very hot before you start to cook your pancakes.

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Add all the ingredients except the chocolate chips to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy. About 1-2 minutes. Fold in chocolate chips by hand and allow batter to sit for a few minutes so that it thickens up.

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Pour batter straight from the blender onto the skillet until desired size of pancakes is reached. The batter should make 3-4 palm-sized pancakes. Cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes.

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Using a spatula, flip and cook for another 2 minutes.

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Repeat until all the batter is gone making sure to coat your skillet again with butter between each batch.

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Top with sliced bananas, extra chocolate chips, and of course maple syrup. Yum!

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Notes

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*make sure to use certified gluten-free oats if you need these to be gluten-free