Oatmeal Chocolate Chip Pancakes

First, in a large bowl whisk the dry ingredients: oat flour, pinch of sea salt and baking powder. In a separate bowl, combine wet ingredients: nut milk, coconut yogurt, egg, melted coconut oil, and vanilla extract. Incorporate wet ingredients into the dry ingredient bowl, whisking well as you go. Fold in the chocolate chips (don’t over mix). Let the batter rest and you’ll notice it will slightly rise/thicken. If it feels a bit too dry/dense add a splash of water or almond milk. Use an ice cream scooper to measure out the same amount of batter for each pancake. Grease the pan or skillet with a bit of coconut oil or ghee beforehand. Cook over medium/high heat until bubbles start to form, then flip! Repeat. *For flaxseed egg vegan option: 1 tbsp flaxseed meal to 3 tbsp of lukewarm water. Mix well and allow to sit for 5 mins in the fridge to thicken.