Make these comforting chocolate oat pancakes for a satisfying breakfast. This recipe uses ground oats to give you a slightly denser, yet still fluffy texture.
Author:sarah_hearthbite
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 8 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup oat flour (or 1 cup rolled oats, ground fine)
1/2 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 large egg
1 cup milk (dairy or non-dairy)
2 tablespoons melted unsalted butter or oil
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (optional)
Instructions
Combine the oat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl. Whisk these dry ingredients together well.
In a separate medium bowl, whisk the egg, milk, melted butter or oil, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. If using chocolate chips, fold them in now.
Let the batter rest for 5 minutes. This allows the oats to absorb some liquid, improving the texture.
Heat a lightly oiled griddle or non-stick pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown and cooked through.
Serve immediately with your favorite toppings.
Notes
For a richer chocolate flavor, use dark cocoa powder or fold in 1/4 cup of chopped dark chocolate instead of chips.
If you prefer a thinner batter, add 1 to 2 extra tablespoons of milk.
These pancakes freeze well. Cool completely, then stack with parchment paper between layers before placing in a freezer bag. Reheat in a toaster or oven.