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Moist Chocolate Oat Pancakes for a Wholesome Breakfast

Close-up of a stack of three fluffy chocolate oat pancakes drizzled with syrup and topped with chocolate chips.
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Make these easy chocolate oat pancakes for a simple, nourishing breakfast. This recipe uses oat flour for a moist texture and provides a great whole grain option for your morning meal.

Ingredients

Scale
  • 1 cup oat flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1/4 cup unsweetened applesauce or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Combine the oat flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk the dry ingredients together well.
  2. In a separate bowl, whisk together the egg, milk, applesauce or melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  4. If using, gently fold in the chocolate chips.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your favorite toppings.

Notes

  • For a gluten-free option, ensure your oat flour is certified gluten-free.
  • To make these vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use non-dairy milk.
  • If you prefer a thicker batter, let the batter rest for 5 minutes before cooking.
  • Use low sugar chocolate chips if you are aiming for a low sugar chocolate pancakes version.

Nutrition

Find it online: https://pureplatepath.com/chocolate-oat-pancakes-recipe/