Step 1

Preheat your oven to 325°F.

Step 2

In a large bowl, mix together all of the dry ingredients until no clumps remain. It is easiest for later if your bowl has a spout on it, not required however.

Step 3

NOTE: I'm sure many of you will ask me if you can swap the casein with whey or leave it out all together. No, do not omit the casein and absolutely do not substitute with whey. Your pancake bites will become hockey pucks. A lot of the sweetness comes from the protein powder, do not leave it out. I have attempted this recipe by adding sugar in place of the protein powder and it does not work. The casein adds an airy quality that is not present when only oat flour is used. You can probably use wheat flour and omit the casein but add in some kind of sweetener.

Step 4

Add in the water, egg whites, and 1 tbsp of chocolate chips. Mix until incorporated and your batter is pourable.

Step 5

Spray a mini muffin tin with cooking spray. Make sure to coat all sides of the well.

Step 6

If your bowl doesn't have a spout you may find it easiest to transfer the batter into a large ziplock bag to use as a piping bag. Cut off the corner to fill each well of your mini muffin tin.

Step 7

Fill each well about half way with batter. This recipe makes 24 bites. Top each bite with the remaining chocolate chips.

Step 8

Bake for 9-10 minutes.

Step 9

Once the bites have completely cooled, place them in a ziplock bag and remove as much air as possible. Store in the freezer.

Step 10

Reheat the bites in the microwave and serve with maple syrup.