Another Sunday morning, another fun pancake recipe. For this recipe, I really wanted to replicate an oatmeal chocolate chip cookie in the form of a pancake. When I heard “mom this is like eating a chocolate chip cookie for breakfast” I knew I must have done something right.
My kiddos can be a bit funny with their tolerance for the texture of oatmeal, so I often run it through a food processor prior to using it in recipes. I don’t completely turn it into flour, but something in between oatmeal and flour texture wise.
These were nice hearty pancakes with lots of whole grains, a great way to start the day. As always I save our leftovers in the fridge for a quick breakfast during the week.
- 1 cup white whole wheat flour
- 3/4 cup oats
- 3 tbsp packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tbsp vanilla
- 1 1/2 cups buttermilk
- 3 tbsp canola oil
- chocolate chips to taste
- In a medium bowl, combine your white whole wheat flour, oats (you can grind in a food processor ahead of time if desired, but certainly not required), brown sugar, baking powder, baking soda and salt.
- In a separate bowl, mix together your egg, buttermilk, vanilla and oil.
- Combine your wet and dry ingredients until just mixed (do not over mix).
- Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.
- Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.
- If using chocolate chips, sprinkle a few on top of pancake prior to flipping.
- Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.
- Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.
- Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.