Chocolate Chip Oatmeal Cookie Pancakes

Chocolate Chip Oatmeal Cookie Pancakes requires around 45 minutes from start to finish. For 24 cents per serving, you get a breakfast that serves 12. One serving contains 128 calories, 3g of protein, and 6g of fat. If you have chocolate chips, oats, egg, and a few other ingredients on hand, you can make it. 21 person were impressed by this recipe. It is brought to you by Love from the Oven. Overall, this recipe earns a rather bad spoonacular score of 15%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Oatmeal Cookie Pancakes, Chocolate Chip Oatmeal Cookie Pancakes, and Chocolate Chip Oatmeal Cookie Pancakes 2.0.

Servings: 12

 

Ingredients:

2 tsp baking powder

1/2 tsp baking soda

3 tbsp packed brown sugar

1 1/2 cups buttermilk

3 tbsp canola oil

chocolate chips to taste

1 large egg

3/4 cup oats

1/2 tsp salt

1 tbsp vanilla

1 cup white whole wheat flour

Equipment:

food processor

bowl

griddle

frying pan

spatula

Cooking instruction summary:

In a medium bowl, combine your white whole wheat flour, oats (you can grind in a food processor ahead of time if desired, but certainly not required), brown sugar, baking powder, baking soda and salt.In a separate bowl, mix together your egg, buttermilk, vanilla and oil. Combine your wet and dry ingredients until just mixed (do not over mix).Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.If using chocolate chips, sprinkle a few on top of pancake prior to flipping.Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.

 

Step by step:


1. In a medium bowl, combine your white whole wheat flour, oats (you can grind in a food processor ahead of time if desired, but certainly not required), brown sugar, baking powder, baking soda and salt.In a separate bowl, mix together your egg, buttermilk, vanilla and oil.

2. Combine your wet and dry ingredients until just mixed (do not over mix).

3. Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.If using chocolate chips, sprinkle a few on top of pancake prior to flipping.Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.Pancakes can be served immediately, but also store well in the fridge or freezer.

4. Let cool completely before adding to a freezer style bag to store.


Nutrition Information:

Quickview
128k Calories
3g Protein
5g Total Fat
16g Carbs
1% Health Score
Limit These
Calories
128k
6%

Fat
5g
9%

  Saturated Fat
1g
7%

Carbohydrates
16g
5%

  Sugar
5g
6%

Cholesterol
18mg
6%

Sodium
189mg
8%

Alcohol
0.37g
2%

Get Enough Of These
Protein
3g
7%

Phosphorus
111mg
11%

Manganese
0.19mg
10%

Calcium
86mg
9%

Fiber
1g
6%

Selenium
3µg
6%

Potassium
165mg
5%

Vitamin B2
0.08mg
5%

Vitamin E
0.7mg
5%

Iron
0.63mg
4%

Vitamin D
0.47µg
3%

Vitamin B12
0.18µg
3%

Magnesium
11mg
3%

Vitamin B1
0.04mg
3%

Vitamin K
2µg
3%

Zinc
0.36mg
2%

Vitamin B5
0.24mg
2%

Copper
0.03mg
2%

Vitamin A
74IU
1%

Folate
5µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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