I love any recipe that gives me an excuse to eat chocolate for breakfast. I came across these beautiful pancakes while browsing Pinterest, and I had to give the recipe a try! The original recipe is from Minimalist Baker, and since her version is vegan, I tweaked it a little bit for our family (we are real food fanatics but we aren’t vegan). (You should definitely check out her blog, though. Her pictures are glorious and make you want to lick the screen.)
Whole Grain Oatmeal Chocolate Chip Pancakes
2 ripe bananas (little black spots preferred)
2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract (not pictured)
2 Tbsp. almond butter (I used Trader Joe’s)
2 Tbsp. coconut oil (I buy mine from Vitacost)
6 Tbsp. whole milk
1 cup old fashioned oats
1/2 cup freshly milled whole wheat flour
6 Tbsp. good quality chocolate chips (I like Ghirardelli)
Grind your wheat using the WonderMill.
I love warm, freshly milled flour!
Preheat your skillet to 300 degrees (temperature may vary for your skillet; mine seems to be a little hot, so I try to keep the temp. low).
Mash the bananas in a mixing bowl using a fork. Add the baking powder and stir to combine.
Add the eggs, salt, vanilla extract, almond butter, coconut oil, and milk. Stir just until combined.
Throw in the oats and flour and mix just until moistened.
Using a measuring cup with a spout, drop pancakes onto the griddle in scant 1/4 cup amounts.
Flip once so that both sides are beautifully golden.
Stack ‘em up, and top with butter, a little drizzle of pure maple syrup, and a few more chocolate chips for good measure!
I can’t even tell you how delicious these pancakes are! It’s like eating several big, warm oatmeal cookies for breakfast (which, in my dad’s book, is always a good idea). I know you’ll be hooked once you make them too!
Makes 12 pancakes.