• 6ff4c1c00ec714c1d5de43b0331bead1

Chocolate Chip Oatmeal Pancakes By: Miriam Goldberg

Author: The Blonde Buckeye

Prep
Cook
Serves 6people
Ingredients
1/2
cup Rolled Oats
1/4
cup Whole Wheat Flour
1/4
cup All-purpose Flour
1
tsp Baking Powder
1/2
tsp Cinnamon
pinch of salt
1
egg
4
tbsp milk
1
mashed banana (very ripe or previously frozen
2
tbsp unsalted butter, melted & slightly cooled
3
tbsp mini chocolate chips
3
tbsp pecan pieces (optional
oil for cooking (vegetable or canola, preferably
additional chocolate chips & maple syrup for serving
Directions
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

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