Breakfast

Oat Flour Chocolate Chip Pancakes

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I’ve said it before and I’ll say it again: I am a pancake girl through and through. Not trying to put waffles down or anything people; but pancakes bring me right back to the happiest spot of my childhood. That hazy memory of a lazy Sunday, mom’s hot chocolate, and thick + spongy pancakes for breakfast in my parents terrace overlooking the garden is the stuff weekend dreams are made of! I was lucky enough to get to eat my food outside year-round; overlooking their open, lush and very green backyard. The morning air was perfectly crisp and never overly hot in the Tropics… I also sat under the shade of that breezy open terrace, totally my happy place in that house.

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My mom was the indisputable pancake queen, she still wears that badge proudly. Her pancakes were full-on pillowy goodness, nothing could compete with that FLUFF FACTOR. “A little bit of baking powder magic”- she would humbly say. This recipe is inspired by that childhood favorite; but made healthier.

Instead of bleached or enriched white flour; we’re going for a spin. Literally. You’re going to make flour in 20 seconds with this simple recipe using only 1 ingredient: old-fashioned rolled oats. Large flake, rolled oats that will pulverize in any blender and turn into the best kind of gluten-free flour. Mind you; you must buy certified gluten-free oats to ensure they’re fully GF. While oats are naturally gluten-free, some cross-contamination may occur at the manufacturing facility or plant level. If you don’t have a reaction/intolerance to gluten, any old-fashioned rolled oats will do. Easy peasy. And oats are super affordable!

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I now live somewhere on the map where outdoor pancake breakfasts could only potentially happen four out of twelve months a year… OK fine, maybe five (am exaggerating a bit). But hey, am not throwing shade at you, Toronto. You know I love you. Just not the icy spell of winter weather so much. Funny thing is, winter makes me want to eat all the pancakes. And I mean, ALL THE PANCAKES. I have no intention of ever giving up pancakes, so I’ve found a workaround. I’ve learned how to make healthier versions of my breakfast favorite and am sure you’re going to love this one.

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This recipe requires 6 easy, REAL food ingredients. You can choose to add either chocolate chips or blueberries or none. The thick pancakes are like nothing you’ve ever tried (just try to not over mix the batter).

They are best enjoyed with pure maple syrup, almond butter or a dollop of vanilla coconut yogurt. I like to slice bananas and strawberries to eat along with mine. And finally, a nice big glass of cold cashew milk or an almond milk coffee with a wee bit of collagen for the win are the perfect sidekicks!

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Oatmeal Chocolate Chip Pancakes

  • Servings: 10-12 pancakes
  • Time: 25 mins
  • Print

Ingredients

  • 2 cups oat flour (blender pulverized, GF old-fashioned rolled oats)
  • pinch of sea salt
  • 2 tsp baking powder
  • 1/2 cup vanilla coconut yogurt or greek yogurt
  • 2 tbsp melted coconut oil & some more for the skillet/griddle/pan
  • 1 tbsp of pure vanilla extract
  • 1 cup unsweetened cashew or vanilla almond milk
  • 1 egg or flaxseed egg* ( I buy free-run or pasture-raised eggs)
  • 1/2 cup chocolate chips ( I use dairy-free)

*Flaxseed egg vegan option: 1 tbsp flaxseed meal to 3 tbsp of lukewarm water. Mix well and allow to sit for 5 mins in the fridge to thicken.

Instructions

  1. First, in a large bowl whisk the dry ingredients: oat flour, pinch of sea salt and baking powder.
  2. In a separate bowl, combine wet ingredients: nut milk, coconut yogurt, egg, melted coconut oil, and vanilla extract.
  3. Incorporate wet ingredients into the dry ingredient bowl, whisking well as you go
  4. Fold in the chocolate chips (don’t over mix). Let the batter rest and you’ll notice it will slightly rise/thicken
  5. If it feels a bit too dry/dense add a splash of water or almond milk.
  6. I use an ice scream scooper to measure the same amount of batter for each pancake. Grease the pan or skillet with a bit of coconut oil or ghee beforehand.
  7. Cook over medium/high heat until bubbles start to form, then flip it!
  8. I usually keep my pancakes between two small glass plates. They keep perfectly warm and moist while the full batch is ready.
  9. ENJOY! x 🙂

HINT: want to make less than 10-12 pancakes? Simply cut measurements by half. Try: 1 cup of oat flour, 1/2 cup of milk, 1/4 cup of yogurt, 1 tsp baking powder, etc.

By: Aleyda/ The Dish On Healthy

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