Healthy Chocolate Pancakes with Coconut Whipped Cream [21 Day Fix]

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  • 1 cup old fashioned oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 4 tablespoons honey
  • 2 tablespoons cocoa powder
  • 4 teaspoons coconut oil
  • 2 cans coconut milk


  1. First, blend your oats into a fine powder using a blender or food processor
  2. In a large bowl, whisk together the blended oats, whole wheat flour, baking powder, baking soda, egg, almond milk, honey, and cocoa powder
  3. Add a pinch of salt and whisk to combine
  4. In a skillet, heat about 1 teaspoon of coconut oil over medium to medium high heat
  5. Once hot, add 1/2 cup of batter into the pan
  6. Using a spatula, turn the pancake when bubbles have started to form along the edges and center
  7. Continue cooking until the other side has browned (a little harder to tell since it’s a chocolate pancake, but it doesn’t take long).
  8. Continue until all 4 pancakes are done, adding a fresh teaspoon of coconut oil into the pan before starting each new pancake
  9. For the coconut whipped cream, let your cans of coconut milk sit in the fridge overnight before you make the pancakes
  10. Open the cans and scoop the solidified coconut cream off the top and into a bowl
  11. Beat (using a stand mixer or hand mixer) until the coconut cream has whipped and forms stiff peaks
  12. Serve each pancake with 1 blue container (1/4 cup) of coconut whipped cream over top!