Pancakes are the best. Well no, WAFFLES are the best. But it’s Wednesday morning – who’s got time for waffles? So pancakes are the next best, and much more weekday-friendly. These are gussied up with chocolate chips, but brought back down to earth with oat flour. Don’t have oat flour you say? Do you have oatmeal (uncooked of course) and a blender? Put the two together and wouldn’t you know – oat flour!
I’ve made both gluten and dairy versions of these from time to time and will post about them another day, but this is my favorite so far. It’s a little denser than a traditional pancake, but not by much. The oats give it a nutty depth of flavor, and along with the chocolate chips it’s a little like having a warm cookie for breakfast. I highly recommend (just short of demanding) that you cook these with enough coconut oil or butter in the pan that they sizzle a bit. This gives you gently crisped edges that are an excellent foil for the plush interior. Also they are good because…chocolate.
Chocolate Chip Oat Pancakes
Servings: 8 PANCAKES Time: 30 MINUTES
These are a lovely riff on a traditional pancake. If you nix the chocolate chips and maple syrup, they’re even relatively good for you (but don’t do that). As with any pancake, it’s good to remember not to over-mix the batter or your pancakes could turn out dense and tough.
1 C oat flour
1 C all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 ¼ C milk (I used whole but you could use anything, including an alt-milk if that’s your jam)
1 tsp vanilla
3 tsp sugar
3 tbsp coconut oil, melted. Plus more for cooking
Maple syrup, fruit, or any other toppings you might enjoy
In a large bowl, whisk together the first six ingredients. Set aside.
In a smaller bowl, whisk together the milk, egg, vanilla, and sugar.
Pour the wet ingredients into the dry and stir until about half combined. Then add the coconut oil and continue stirring until just combined. Try not to over-mix – dry flour isn’t great, but lumps are just fine.
Heat a non-stick or cast iron skillet over medium heat until a little bit of water sizzles and quickly evaporates when splashed in the pan.
Lower heat to medium-low and add a tablespoon of coconut oil or a generous pat of butter.
Use a 1/3 cup measure to dollop batter into the skillet.
Sprinkle over chocolate chips. Once bubbles have begun to form on the top side of the pancake, flip and cook until the bottom is golden-brown, about 5 minutes total.
Wipe the pan with a paper towel in between batches and repeat until batter is gone.
These are best served directly from the pan with syrup or fruit or sliced almonds and of course more chocolate chips, but they do reheat reasonably well in a low oven.