Oat Flour Chocolate Chip Pancakes | The Dish on Healthy
Oat Flour Chocolate Chip Pancakes
15 mins prepServes 4
Fluffy, filling, and a total crowd-pleaser made with better-for-you, pantry-friendly ingredients. Easily make your own oat flour at home with a blender and old-fashioned rolled oats. Vegan option available with flaxseed egg.
First, in a large bowl whisk the dry ingredients: oat flour, pinch of sea salt and baking powder. In a separate bowl, combine wet ingredients: milk, yogurt, egg (or flaxseed egg 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), melted coconut oil, and vanilla extract.
Incorporate wet ingredients into the dry ingredient bowl, whisking gently as you go. Fold in the chocolate chips (don’t over mix). Let the batter rest and you’ll notice it will slightly rise/thicken. If it feels a bit too dry/dense add a splash of water or almond milk. Use an ice cream scooper to measure the same amount of batter for each pancake. Grease the pan or skillet with a bit of butter, coconut oil or ghee beforehand. Cook over medium/high heat until bubbles start to form, then flip it! Serve with raspberries, chocolate, almond butter and pure maple syrup!
