READY IN 30 mins

Oatmeal Chocolate Chip Pancakes

Read Reviews (43)

"A tasty egg and dairy free pancake recipe! Top with organic maple syrup or ghee, or serve with warm applesauce. You can also omit the chocolate chips and add 1/4 cup hydrated raisins, 1/8 cup applesauce and cinnamon to taste." — GRANOLA

Directions

Preheat a lightly oiled griddle over medium heat.
In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 29, 2003

Try oat flour instead of rolled oats or process rolled oats in the blender. You can also make this wheat free by substituting a blend of Brown Rice flour and Soy flour. If you eat eggs, adding one is sufficient. I have yet to serve these and hear anything but positive comments.

—GRANOLA

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Most Helpful Critical Review

Dec 20, 2010

As written, these are WAY too runny. I wonder if it should read 1/2 cup of milk instead of 1 1/2? I was able to salvage them by adding 1/3 cup more flour, 1/4 cup more oats, some ground walnuts, and a few extra mini chocolate chips to the tops while cooking. After the modifications, my family all enjoyed them!

—jrbaker

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50 Ratings

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Mar 08, 2007

These pancakes are lovely! I was skeptical to try this after reading reviews but needed an egg and wheat-free pancake. I was pleasantly surprised! I had to change quite a bit because of what I had on hand and the fact that I was cooking for a wheat, egg, and soy allergy. I used the whole oats as specified in the recipe. I didn't have any flax so I ground more oats and used that in place of the flax. I also couldn't use wheat flour so I used brown rice flour in place of the pastry flour. I then used a scant cup of 2% milk mixed with a scant 1/2 cup of fresh whipping cream in place of the soy milk. I made them small because of some of the comments about not cooking well - I had no problem - they cooked up beautiful! I served them with my homemade banana topping and fresh whipped cream - yummmm! Next time I will try half the amount of salt because I thought they were quite salty.

—Ruby Homemaker

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Feb 01, 2010

I made these for a group of kids (post-sleepover breakfast!) so I wanted them to be sweeter. I added 1/4 C brown sugar, 2 T of honey, and 2 T cocoa powder, so they were chocolate-chocolate chip pancakes! I also used whole wheat flour. I poured the batter on then sprinkled the chips over the pancake, and they were ABSOLUTELY DELICIOUS, best pancakes I've ever had. Not traditional at all, but very good. The brown sugar seemed to crystalize around the oats, making them have a nice little crunch inside of the gooey, chocolatey pancake. Kind of like a melted Nestle crunch bar.

—MACKJACKS

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Oct 06, 2006

I made these because I had run out of eggs, but still wanted pancakes. The batter seemed really runny (it's 1/2 milk) but don't let that fool you, it turns out great. There are absolutely delicious and so easy to make!

—Matthew Hughes

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Feb 12, 2009

A GREAT recipe for an indulgent, yet nutritious breakfast. I used regular flour and cow milk and they turned out perfect. ***Make sure you let the batter sit for 5 minutes or so to let the oats and flax soak up the liquid. Mommy and toddlers all loved them!

—Cerissa C.

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Feb 03, 2009

Alternative ingred. - rolled buckwheat, ground almond flour and 1C almond milk instead of 1 1/2C, + 3 t. stevia powder - still make a great pancake! This recipe gave me a solution to my food sensitivities, the flax really does the trick in keeping it together (I let it sit to become thicker before pouring) and less liquid and low heat means the cook all the way through. I served with jam sweetened with grape juice. Lovely!!

—dianap

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Aug 29, 2003

I got different results. It seemed when the both sides of the pancake were cooked, nice brown finishes, when I cut into the pancake with a fork, the inside was still gooey. I tried cooking the next batch longer, but that just melted the chocolate chips making a real mess on the griddle. I do not know what I did wrong, but I do not have the patience to try this one again.

—Andrew

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Nutrition

Calories
177 kcal
9%

Carbohydrates
30.2 g
10%

Cholesterol
0 mg
0%

Fat
5.4 g
8%

Fiber
5.9 g
24%

Protein
6.4 g
13%

Sodium
405 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal Chocolate Chip Pancakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 177
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
** Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
** Sodium 405mg 16 %
** Potassium 175mg 5 %
Total Carbohydrates 30.2g 10 %
Dietary Fiber 5.9g 24 %
Protein 6.4g 13 %
** Sugars 4.9g
** Vitamin A < 1 %
** Vitamin C 0 %
Calcium 13 %
Iron 39 %
** Thiamin 17 %
** Niacin 15 %
** Vitamin B6 4 %
** Magnesium 11 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.