Chocolate Chip Oatmeal Cookie Pancakes
Chocolate Chip Oatmeal Cookie Pancakes requires around 45 minutes from start to finish. For 24 cents per serving, you get a breakfast that serves 12. One serving contains 128 calories, 3g of protein, and 6g of fat. If you have chocolate chips, oats, egg, and a few other ingredients on hand, you can make it. 21 person were impressed by this recipe. It is brought to you by Love from the Oven. Overall, this recipe earns a rather bad spoonacular score of 15%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Oatmeal Cookie Pancakes, Chocolate Chip Oatmeal Cookie Pancakes, and Chocolate Chip Oatmeal Cookie Pancakes 2.0.
Servings: 12
Ingredients:
2 tsp baking powder
1/2 tsp baking soda
3 tbsp packed brown sugar
1 1/2 cups buttermilk
3 tbsp canola oil
chocolate chips to taste
1 large egg
3/4 cup oats
1/2 tsp salt
1 tbsp vanilla
1 cup white whole wheat flour
Equipment:
food processor
bowl
griddle
frying pan
spatula
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Combine your wet and dry ingredients until just mixed (do not over mix).
3. 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.
4. Let cool completely before adding to a freezer style bag to store.
Nutrition Information:
covered percent of daily need
