Before we get going with this recipe for chocolate chip oatmeal pancakes, I feel that I need to make an admission - I cannot make pretty pancakes. I just can't. Seriously, just take a look at these Healthy Oatmeal Pancakes, these Whole Wheat Peanut Butter Pancakes or these Whole Wheat Nutella Pancakes. They sound amazing and they taste delicious, but if you look at my pictures, they look dreadful!
So this is another recipe you're just going to have to take my word on and believe that it really is as good as I say. No, actually, forget about that. Instead, next weekend, get into your kitchen and whip up a batch of these healthy chocolate chip oatmeal pancakes! That way you can find out for yourself just how incredible they are.
I made these chocolate chip oatmeal pancakes on the first weekend of the year and when I told My Official Treat Taster about them, he groaned that I was spoiling his New Year's diet and that these pancakes couldn't possibly be healthy. But they are - seriously! Unlike the Chocolate Chip Oatmeal Cookie Pancakes by Minimalist Baker (which are totally amazing, by the way) these healthy pancakes contain no wheat flour (so they're totally gluten-free) or fat at all!
They're held together by blended oats - aka oat flour. I'm not sure if I'm just more aware of it or if it's becoming more popular, but oat flour seems to be everywhere right now! Don't be tricked into buying oat flour from the store - you can make your own at home by simply blending oats in a blender. It really couldn't be simpler. So I used oat flour to replace ordinary wheat flour, but how did I get out of using any kind of fat?
Fat-free natural yoghurt! I eat yoghurt every single day - usually mixed in with my oatmeal - and I'll use it in place of mayonnaise/butter/oil/sour cream in a recipe whenever I can. Sometimes it works and sometimes it doesn't - this one was definitely a success. You seriously will not miss the fat or wheat flour at all!
One thing to take notice of before you run ahead and make these incredible gluten-free guilt-free pancakes. After you've prepared the batter, it will be thick and it will get thicker the longer you leave it. This is key to have thick pancakes that are light as clouds. You can add a bit more liquid if the batter gets too thick in between pancake-making, but you'll find that the pancakes will be a little flatter if you do.
- 2 cups oats
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup natural yoghurt
- 1 cup skimmed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 50 g /1.7oz good quality dark chocolate chopped into chunks (alternatively, use the same amount of good quality dark chocolate chips)
- Place the oats into a blender and blend for about 1 minute, until they turn into a fine powder - this is your oat flour!
- Stir together the oat flour, baking powder and ground cinnamon.
- Separately, mix together the natural yoghurt, skimmed milk, egg, vanilla extract and honey.
- Gently stir the wet ingredients into the dry until the mixture just comes together - don't over-mix.
- Fold in the chocolate chunks or chips.
- Grease a small frying pan with the oil or butter of your choice and scoop ¼ cup of the mixture into the pan.
- Cook for around 3 minutes on a medium heat until lots of bubbles have popped on the surface of the pancake then flip over and cook for a further 1 minute.
- Keep the pancakes warm in a 100F preheated oven whilst you repeat the cooking process with the remaining batter. If the batter gets too thick in between making the pancakes, stir in more milk.
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