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Syrup being poured atop a stack of pancakes.
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5 from 4 votes

Chocolate Chip Oatmeal Pancakes

Feel free to indulge in these delicious Chocolate Chip Oatmeal Pancakes. These nostalgic pancakes are not only incredibly fluffy but also bursting with bursts of chocolate and oat flavors. Best of all, they're super quick and easy to make and are a guaranteed favorite for the entire family!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Keyword: chocolate, chocolate chip, dairy-free, easy, family-friendly, fluffy, healthy, holiday, kid-friendly, oatmeal, pancakes, soft, vegan
Servings: 6 pancakes
Calories: 449kcal
Author: Shanika

Ingredients

PANCAKES:

  • 1 ½ cups organic all-purpose flour
  • 1 cup organic rolled oats (For GF-friendly, ensure that they are certified gluten-free)
  • 2 tsps baking powder
  • ¼ teaspoon sea salt
  • Pinch of ground cinnamon
  • 2 large organic eggs, at room temp.
  • 3 Tbsps pure maple syrup (You can use your fave sweetener)
  • 1 teaspoon vanilla extract
  • 2 Tbsps vegetable oil, organic
  • 1 cup Almond milk (You can use regular whole milk or your fave plant-based milk)
  • 1 ½ cups chocolate chips, premium (You can reduce to 1 cup if desired; also can use chopped chocolate instead)
  • Unsalted butter, for cooking

TOPPINGS:

  • Whipped cream
  • Chopped chocolate or chocolate chips, premium

Instructions

TO MAKE THE BATTER:

  • In a large bowl, add the flour, oats, baking powder, cinnamon, and salt together and whisk until combined.
  • Make a small well in the middle of the dry ingredients and add in the milk, eggs, maple syrup, oil, and vanilla stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.

FOLD IN THE CHOCOLATE CHIPS:

  • Using a wooden spoon or spatula, fold in the chopped chocolate or chocolate chips into the batter until just combined. DO NOT OVERMIX.

COOK THE PANCAKES:

  • Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
  • Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
  • To serve, stack pancakes onto one another and top with whipped cream, chopped chocolate or chocolate chips and lightly drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • FREEZE OPTION: If you’d like to make these banana bread pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy  breakfast to grab anytime.
  • GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
  • VEGAN OPTION: To make these pancakes vegan, simply omit the eggs and substitute with 2 'flax eggs' (2 Tablespoons flaxseed meal + 4 Tbsps water) and create a dairy-free buttermilk by adding 1 Tablespoon of apple cider vinegar to the milk. Also, ensure that the chocolate is vegan-friendly and the whipped cream is subbed with coconut whipped cream.
  • SWEETENER: If you choose to opt out of maple syrup, you can always substitute with date syrup, coconut sugar, brown sugar, or organic cane sugar.
  • OIL: Instead of vegetable oil,  you can always use coconut oil or melted vegan butter, if preferred.

Nutrition

Calories: 449kcal | Carbohydrates: 69g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 318mg | Potassium: 258mg | Fiber: 2g | Sugar: 32g | Vitamin A: 91IU | Calcium: 193mg | Iron: 2mg