Chocolate Chip Oatmeal Pancakes

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye

Everyday weekday, I start out with a spinach-blueberry smoothie and either scrambled eggs, oatmeal or some other ‘healthy’ whole-grain cereal. So on the weekends, sometimes I need a treat. Since I love love LOVE breakfast food in general, it can be anything from waffles and pancakes to an omelet, or both. It just breaks up the monotony from the week. And it makes me super happy.

Chocolate Chip Oatmeal Pancakes | The Blonde Buckeye

Although… I still feel guilty when I eat something like a donut for breakfast (plus I’m hungry like 15 minutes later!) Let me tell you, these pancakes are the best of both worlds!! They are full of oats and whole wheat flour to  help you feel full and satisfied. But at the same time, they are technically chocolate chip pancakes. They are sooo delicious. Probably the best breakfast ev-er. In addition to french toast and waffles of course.

Chocolate Chip Oatmeal Pancakes | The Blonde BuckeyeChocolate Chip Oatmeal Pancakes | The Blonde BuckeyeChocolate Chip Oatmeal Pancakes | The Blonde Buckeye

Chocolate Chip Oatmeal Pancakes
 
Makes about 5-6, 4" pancakes
Author:
Ingredients
  • ½ cup Rolled Oats
  • ¼ cup Whole Wheat Flour
  • ¼ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Cinnamon
  • Pinch of Salt
  • 1 Egg
  • 4 Tablespoons Milk
  • 1 Mashed Banana (very ripe or previously frozen)
  • 2 Tablespoons Unsalted Butter, melted & slightly cooled
  • 3 Tablespoons Mini Chocolate Chips
  • 3 Tablespoons Pecan Pieces (optional)
  • Oil for cooking (vegetable or canola, preferably)
  • Additional Chocolate Chips & Maple Syrup for serving
Instructions
  1. In a large bowl, whisk together the oats, flours, baking powder, cinnamon and salt until combined. In a separate bowl, whisk together egg, milk, banana and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be lumps in the batter). Gently fold in chocolate chips and nuts, if using.
  2. Preheat a large skillet or griddle to medium heat (like a 5 or 6 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle - if they sizzle, it's heated up). Coat the pan with about a teaspoon of oil. Scoop out about ¼ cup portions of the batter onto the hot griddle. Cook until bubbles start to form and pop on the surface. Flip the pancakes over & continue to cook the bottom for about another minute, or until fully cooked & light golden brown. Repeat this process with the remaining batter. Place any cooked pancakes in the oven at 175 degrees F while you cook the rest. Top with additional chocolate chips & serve with good-quality maple syrup.

 

Comments

  1. Oh my goodness, these look divine!

  2. I love love chocolate chip pancakes! I was wondering if you could sub for just whole wheat flour, no all purpose flour?

    • Hi Sammy! Yes you definitely could – they will just be a bit denser. I love the taste & texture of whole wheat flour, but the AP flour just keep them a little lighter. Just a matter a preference :)

  3. These look SOOO delicious, just pinned!

  4. Grant K. says:

    Those look delicious, and I’d absolutely love to try this recipe, but unfortunately bananas just don’t last long enough in my house…you wouldn’t happen to know a good substitute for them in this recipe, would you?

    • Hi Grant! You could probably just replace the banana with another egg, or maybe some applesauce, or try leaving it out all together. But since I haven’t tried any of these, I can’t be sure of the results. Let me know if you try it out!

  5. We added a bit of a twist — cooked the oats first in 1 cup water then swapped apple sauce (4 oz) for the banana and added 1 Tbls of cocoa powder to make them double chocolate. Worked out great! We also subbed coconut oil and that tasted great too. Thanks for a great recipe. We’ve made 4 batches since last week. My kids are gobbling them up.

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