Oatmeal Chocolate Chip Buttermilk Pancakes
These are my most recent favorite pancakes! I actually discovered them since I’ve been trying to follow the Simply Filling plan (Weight Watchers). Most of your carbs are fairly restricted on the plan, but one of the few you are allowed to eat freely is OATMEAL. After seeing that on the list of plan-approved foods, it took me all of 5 seconds to blend up a pitcher of oats into oatmeal flour.
It’s really easy peasy. Just toss your oats into the blender and give ’em a whirl for a minute or so. Voila! Oat flour– heart healthy and a good substitution for regular flour in tons of recipes. I love it.
Anyway. When I’m being good “on the plan,” I’ll sub in some Truvia and applesauce for the sugar and oil respectively. And, of course, I don’t add in chocolate chips or use the maple syrup. So feel free to make those adaptations if you want to be extra good and still enjoy a stack of yummy pancakes.
However, since this is a dessert blog and all… I decided to leave in the oil and sugar for the recipe I’m sharing today. And add chocolate chips (obvs). The oatmeal gives these pancakes a really delicious taste outside of the normal pancake– almost like an oatmeal chocolate chip cookie. And I think it makes them a little softer too, which I love.
Products I used in the making…
- 1 large egg
- 1 cup oat flour*
- 3/4 cup buttermilk
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 (add more if desired) cup mini chocolate chips
- Gently whisk together all ingredients. Let rest on the counter for 5 minutes.
- Lightly grease a griddle and turn heat to medium.
- Pour batter onto the griddle 1/4 cup at a time (the amount is important for these-- they will crack if you make them bigger than 1/4 cup) and cook on one side until bubbles form on the top and do not fill back in. Flip and cook for another minute or two on the other side.
*make your own oat flour by simply blending oats (I used quick cooking oats) in the blender for a minute or until they become flour.
Recipe adapted from: Betty Crocker Cookbok