The oatmeal and chocolate chip pancakes are a light but very delicious idea to start the day. A very simple and quick recipe, perfect for everyday breakfast, like the pancakes with oatmeal and yogurt.
They are very easy to prepare. I was inspired by my recipe for oatmeal and yogurt fritters, where I replaced Greek yogurt with oat milk. They are therefore lactose-free and perfect for all those intolerant to this food. I then made them delicious by adding some chocolate chips.
To enrich these pancakes with oatmeal and plant-based milk, you can use maple syrup or spreadable creams of your choice. This time I chose a couple of tablespoons of kefir yogurt and a few more chocolate chips. Francesca and Giorgia devoured them for a snack with raspberry jam. These oatmeal and chocolate chip pancakes are really irresistible and will be ready in a click!
If you are interested in other pancake recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 16 Pieces
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
- Energy 68.50 (Kcal)
- Carbohydrates 10.70 (g) of which sugars 5.31 (g)
- Proteins 1.90 (g)
- Fat 2.21 (g) of which saturated 0.69 (g)of which unsaturated 0.67 (g)
- Fibers 0.55 (g)
- Sodium 8.80 (mg)
Indicative values for a portion of 21 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 1/4 cup sugar
- 1/2 cup milk
- 1 cup oat flour
- 2 tsp baking powder
- 1/3 cup dark chocolate chips
- lactose-free yogurt (as needed)
- dark chocolate chips (as needed)
Tools
- Bowl
- Whisk
- Pan
- Spatula
Steps
To prepare pancakes with oatmeal and plant-based milk, first, put the egg with the sugar in a bowl and whisk these two ingredients very well with a hand whisk.
Next, also add the plant-based milk, sifted flour, and baking powder. I used oat milk, but you can easily use a plant-based milk of your choice. Continue to mix with the hand whisk until you get a smooth and lump-free batter. The batter you get will be neither too dense nor too liquid.
Then add the chocolate chips and mix them always with the whisk, or if you prefer, with a spoon. Separately, heat a non-stick pan, and when it is hot, pour a spoonful of batter. Cook over low heat until bubbles start to form on the surface.
Then flip the pancake with a spatula and continue cooking on the other side. Proceed this way until all the batter is used up.
Then transfer the cooked pancakes to a plate and top them as you prefer. I used lactose-free yogurt and more chocolate chips.
Storage and Tips for Oatmeal and Chocolate Chip Pancakes
Pancakes can be stored in the refrigerator covered with plastic wrap for up to 2 days. You can also prepare the batter for the pancakes the night before and keep it in the refrigerator. This way, it can last up to a maximum of 12 hours.
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FAQ Questions and Answers for Oatmeal and Chocolate Chip Pancakes
Can oatmeal flour be replaced with another gluten-free flour?
Yes, you can also use rice flour or another flour of your choice.
How many pancakes can be consumed for breakfast?
The recommended amount is 3 or 4 pancakes.
How do Americans eat pancakes?
They usually consume pancakes primarily for breakfast, accompanied by typical American long coffee, cold milk, or orange juice.
Why do they burn when bubbles form?
Probably you cooked the pancakes at too high a flame. The pancakes should be cooked on a low flame, otherwise, they risk being burnt on the outside and raw on the inside. I suggest putting a little batter in a very hot pan and cooking the pancakes on one side on a low flame. As soon as bubbles form, flip them with a spatula and finish cooking on the other side, still on a low flame.
