You’ll find the original recipe for Whole Wheat Oatmeal Chocolate Chip Pancakes on Money Saving Mom. Here’s how I adapted the recipe: I cut out 1/3 of the butter, lowered the milk, and used a little less sugar and salt.
Chocolate Chip Whole Wheat Pancakes with Oatmeal
5 1/4 cup whole wheat flour (I use fresh ground Prairie Gold)
3/4 cup old fashioned oats
3 Tablespoons baking powder
1/2 Tablespoon salt
5 cups milk (start with 5 cups, add more to get the consistency you like)
1/2 cup butter, melted (I’ve done only 1/4 cup before too)
1/2 cup raw sugar
2 cups chocolate chips
Beat the milk, eggs and melted butter in a large bowl. In a separate bowl, combine the flour, oats, baking powder, sugar and salt. Add the dry ingredients into the wet ingredients and mix. Stir in the chocolate chips by hand.
Heat your griddle or skillet. I set my griddle between 275-300 degrees. Pour batter onto griddle. I use a ladle so that I can get to the bottom of the bowl where all of the chocolate chips sit. Flip when bubbles form throughout the batter. Cook until golden brown on the 2nd side.
I typically cook what we need for lunch or dinner and then prepare the rest of the pancakes for freezing after we’re finished.
Allow the pancakes to cool and then place on a cookie sheet. I put a layer of wax paper and add a 2nd layer. Stick in the freezer for 1-2 hours. Remove from freezer and transfer to an airtight container.
We use our toaster to reheat our pancakes. We haven’t had problems with the chocolate chips and the toaster, but do so at your own risk :) It also works to reheat them in the microwave.
We simply eat the pancakes with a little butter on top. No need for syrup.
This recipe is inspired and adapted from Money Saving Mom.