{Healthier} Oatmeal Cookie Pancakes

This is a fantastic recipe – combining my love of oats and of buttermilk in pancakes and wrapping them into a great breakfast.  Using white whole wheat flour keeps the pancakes light and fluffy, but at the same time, increases the nutritional value of the pancakes. 

We’ve made this recipe three times now!  The first time, I tried the recipe as written, and it was way too greasy from 4 T butter.  The second time, I used 2 T butter, and we tried it with both raisins and chocolate chips.  It was better.  But, still too greasy for my taste buds. 

The third time, I tried using applesauce – which is what I do in all my other pancake recipes, and loved it.  That time we tried blueberries in some, and chocolate chips in others.  I think we’ll try diced apples in this one, and even raspberries.  The possibilities are endless. 

I do hope you’ll try these.  If you don’t have buttermilk on hand – don’t forget that you can use milk + 1 T vinegar/1 C milk.  Allow that to sit for 5-10 minutes and you have your own buttermilk. 

{Healthier} Oatmeal Cookie Pancakes – Adapted from Tracy’s Culinary Adventures

Ingredients

• 1 1/2 C white whole wheat flour
• 1/2 C old fashioned oats, heaping
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 T brown sugar
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• pinch nutmeg
• 1 egg
• 2 1/2 C buttermilk
• 1 T maple syrup
• 4 T applesauce
• 1/2 tsp. vanilla extract
• 1/2 C raisins and/or chocolate chips {we’ve also used blueberries}

Directions

Begin by mixing together 1 1/2 C white whole wheat flour, a heaping 1/2 C old fashioned oats, 2 tsp. baking powder, 1 tsp. baking soda, 1 T brown sugar, 1/2 tsp. salt, 3/4 tsp. cinnamon and a pinch of nutmeg.  Stir well. 

Then, in a second bowl, combine the egg,  2 C buttermilk, 1 T maple syrup and 4 T applesauce.  Stir well.  Mix in 1/2 tsp. vanilla extract. 

Stir together the wet and dry ingredients until just moist; the batter will be slightly lumpy.  Allow the batter to sit for 5-7 minutes. 

Pre-heat your griddle (to around 350 degrees), and if necessary, spray it with olive oil or melted butter.  Then, scoop pancakes onto the hot griddle, using a soup ladle (about 1/2 C batter). 

Drop chocolate chips and/or raisins onto the pancakes.  Cook until bubbles form around the edges and a few in the center.  Then flip. 

Continue cooking until lightly browned. 

Serve warm.