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Chocolate Chip Oatmeal Cookie Pancakes


  • 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.


Serving: 12g