Place the oats into a blender and blend for about 1 minute, until they turn into a fine powder - this is your oat flour!
Stir together the oat flour, baking powder and ground cinnamon.
Separately, mix together the natural yoghurt, skimmed milk, egg, vanilla extract and honey.
Gently stir the wet ingredients into the dry until the mixture just comes together - don't over-mix.
Fold in the chocolate chunks or chips.
Grease a small frying pan with the oil or butter of your choice and scoop ¼ cup of the mixture into the pan.
Cook for around 3 minutes on a medium heat until lots of bubbles have popped on the surface of the pancake then flip over and cook for a further 1 minute.
Keep the pancakes warm in a 100F preheated oven whilst you repeat the cooking process with the remaining batter. If the batter gets too thick in between making the pancakes, stir in more milk.