Place oats into a blender and blend for 10-15 seconds to break down the oats
Place remaining ingredients (except the chocolate chips) into the blender and blend until a smooth batter is formed
Gently stir in the chocolate chips
Let the batter rest 8-10 minutes
Preheat non-stick pan (or griddle) over medium heat
Spray pan with cooking spray and scoop ¼ cup sized portions of batter into the pan, leaving room between the scoops of batter
Cook for 1-2 minutes until the edges begin to form (they’ll look slightly raised/curved/dry), and then flip to cook the other side for another 1-2 minutes until golden brown.
Serve with your favorite toppings and enjoy!
*Let the batter rest - don’t skip this step! This may seem strange, but this time allows the apple cider vinegar to activate the baking soda and baking powder to help create the fluffy texture! It also allows the batter to thicken a bit, creating a sturdier batter when flipping. If you put your pancakes on immediately after blending the batter, they tend to be a bit flat and break apart when trying to flip them (but still taste good). *Use a chocolate protein powder that meets your dietary needs. I use chocolate whey protein powder when I make this chocolate protein pancake recipe.*Nutritional facts were calculated with whey protein powder