Loading...Description
Makes about 5-6, 4″ pancakes
Ingredients
Scale
- 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
- 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.
- 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.
Notes
None
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: Pancake, Chocolate, Cookie, Recipe