So, I really love pancakes and waffles. We have one or the other at least weekly. It's fast, easy, and filling.
Now, this recipe is indulgent enough it could be your dessert.
Or, you could use it for breakfast and make your kids feel spoiled. These honestly taste just like oatmeal chocolate chip cookies, they are just way faster to make. :)
They are fantastic both as waffles and as pancakes, without having to modify the recipe at all. So, whatever mood you are in, you can enjoy these.
This post is featured on Slightly Indulgent Tuesdays and Allergy Free Tuesdays.
Oatmeal Chocolate Chip Pancakes
3/4 cup non-dairy yogurt (I use my homemade yogurt)*
1/4 cup non-dairy milk*
1 egg
1 1/4 cup GF oat flour
3/4 cup GF quick cooking oats
2 tablespoons coconut sugar (or brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, softened (optional...I forgot to put it in one time and they still turned out fantastic)
1/2 cup dairy-free semi-sweet chocolate chips
Directions
In a small bowl mix together yogurt, milk, and egg.
In a separate bowl mix together the dry ingredients, and pour in the wet ingredients. Whisk together to remove any lumps. Mix in the coconut oil (if using) until smooth. Stir in chocolate chips.
Pour about 1/4 cup scoops of the batter onto a heated griddle. (I have an electric griddle that I heat to 325-350F). Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.
For waffles: Cook in a preheated waffle maker, until browned and crisp. (Follow the manafacturers directions).
*You could also use 1 cup non-dairy milk that has been soured with 1 teaspoon of lemon juice, in place of the yogurt/milk above.
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