If you’ve not noticed, I sort of have a thing for chocolate chips. Throwing in whole wheat flour makes me feel a little less guilty for consuming them at the rate I like to. So, I knew I wanted to try Amy’s Lighter Whole Wheat Chocolate Chip Pancakes as soon as I saw them.
Of course, in typical Crystal style, I re-did the recipe and also tripled it so there’d be some left over for the freezer. The end result was one our whole family loved!
These Whole Wheat Chocolate Chip Oatmeal Pancakes are delicious straight from the griddle or served cold as a snack (well, our family might be the only people who thinks they are yummy cold, because we’re weird like that!).
Whole Wheat Chocolate Chip Oatmeal Pancakes
- 5 1/4 cups whole wheat flour
- 3/4 cup oatmeal
- 3 Tablespoons baking powder
- 1 Tablespoon salt
- 5 1/4 cups milk (I use clearanced milk from the freezer.)
- 3/4 cup butter, melted
- 6 eggs, beaten
- 9 Tablespoons raw sugar
- 1 bag chocolate chips
Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips.
Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter.
Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
Makes 20-24 medium to large pancakes.
Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.
To serve: Reheat in microwave or toaster oven for a few minutes. Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.
Recipe adapted from MomAdvice.com