These are chocolate chip oatmeal cookie pancakes. They are thick. They are chewy. They are chocolatey. And they are delicious!
If you’ve been following me on instagram (https://instagram.com/f00dventures/) then you’ll know I love my pancake stacks. This pancake recipe is so good that I’ve been using it the last 3 weeks. And it has received great reviews from others who have used my recipe so I just had to share with you guys.
The secret to these super thick pancakes is coconut flour! Coconut flour is one of my favorite foodie finds. It not only is super versatile but it has a unique flavor that adds that extra “somethin’ somethin'” to your recipes. I have used it in mugcake recipes, my homemade truffles, as a thickener, as a panini wrap filling (mixed with some milk and protein powder). But my favorite use for it is in pancakes.
Nutritionally, coconut flour is gluten free, low carb, and high in fiber. While I still love whole wheat flour for its other nutritional benefits coconut flour is just another a great option if you’re looking to mix things up a little in the kitchen. Plus, coconut flour has its own health benefits to offer. Just 2 tbsp of coconut flour offers anywhere from 6-8g heart healthy fiber per 2tbsp compared with whole wheat flour which only offers 2g fiber per 2tbsp. It also offers a little more protein (at 4g protein per 2tbsp) compared with whole wheat flour which offers 2g protein per 2 tbsp. The higher fiber content in coconut flour not only will help keep you feeling more satisfied (and also more regular) but it will also help reduce the absorption of sugars in the bloodstream making it a better option for those with diabetes.
And now, onto the recipe. The recipe below makes 4 thick pancakes. I doubled the recipe in the picture above more so for aesthetic purposes but in the end I was really glad I did that because I just could not get enough of these pancakes. I topped my pancakes with a homemade chocolate sauce (which is really just baking cocoa mixed with water) and a handful of chocolate chips (again, for aesthetic purposes).
Chocolate chip oatmeal cookie pancakes – makes 4 pancakes using 1/4 cup
– 1/2 cup whole wheat flour
– 1/2 cup oats
– 1/4 cup coconut flour
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 tsp baking soda
– 1 tsp vanilla extract
– 1 egg
– 2 tbsp olive oil
– 2 tsp liquid sweetener of choice
– 1 1/4 cup milk + splash lemon juice
– 1/2 cup chocolate chips
Combine all dry ingredients and mix well then add in wet ingredients. Mix well. If batter is too thick you can add a little more milk. Measure our 1/4 cup batter and cook on a skillet. Cover with a lid to help distribute the heat more evenly. Repeat with rest of batter and enjoy.
for more info about coconut flour: https://nuts.com/cookingbaking/flours/coconut-gluten-free.html
More of my recipes using coconut flour: