Meanwhile, whisk eggs and oil in a medium-sized mixing bowl. Next, stir in Greek yogurt and almond milk until well combined.
Slowly stir in flour, oats, salt, and baking powder until just combined - it's okay if there are a few lumps!
Add in almond extract and give one final stir.
Using 1/4 cup, drop pancake batter on to pre-heated skillet. Sprinkle chocolate chips over each pancake. Once the bubbles on top of the pancake start to pop flip the pancake over and cook another couple minutes, or until the bottom side turns a pretty golden brown.
Place cooked pancake in a plate covered with foil and repeat with remaining batter.
Nutrition for 1/4 of recipe: 408 calories, 50 g carbohydrate, 7 g fiber, 14 g sugar, 12 g proteinThanks to the chocolate chips, these pancakes were plenty sweet enough for Bry and I, so we didn't add any maple syrup. However, if you're looking for a little more sweetness you can drizzle pure maple syrup or even some natural peanut butter on top!
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