Who doesn’t love breakfast for dinner, and I’m no exception – neither are my kids. 🙂
In honor or Shrove Tuesday (or pancake day as many people call it), here is one of our most favorite pancake recipes, Oatmeal Chocolate Chip pancakes. Yep, chocolate chips – because everything is better with a few dark chocolate chips!
I hope you enjoy them as much as we do.
Oatmeal Chocolate Chip Pancakes
1 1/2 cups old-fashioned rolled oats
1 1/2 cups unbleached white whole wheat flour
1/2 cup flax meal
1 tablespoon + 1 teaspoon baking powder
1 tablespoon stevia (or preferred sweetener- try coconut sugar too)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 cups almond milk
1 cup dark or semi-sweet chocolate chips
- Mix all dry ingredients together in a large bowl.
- Make a well in the dry ingredients and add the vanilla and one cup of almond milk. Stir gently with a wooden spoon until just mixed. Add the remaining almond milk, one cup at a time, stirring after each addition.
- Fold in the chocolate chips.
- Drop onto a pre-heated/pre-greased (with coconut oil) griddle and cook until bubbles start to form, just one or two minutes. Watch closely! Then flip and cook on the other side for another minute or so.
BULGING BELLY WARNING:
This recipe makes a lot! So, if you’re only cooking for one, or don’t want any leftovers, you might want to cut the recipe in half. If you don’t mind leftovers, your extra pancakes will keep well in the fridge (in an airtight container, o’ course) and can be quickly reheated in a warmed skillet or toaster oven.