Whole Wheat Oatmeal Chocolate Chip Pancakes with Raspberry Sauce

Prep:

Cook:

Level: Easy

Serves: 4

4

    Description

    My husband said these were my best batch ever, including the homemade sourdough pancakes.

    That’s got to count for something.

    Ingredients

    • FOR THE PANCAKES:
    • 1 cup Oats
    • 1 cup Buttermilk
    • ½ cups Whole Wheat Pastry Flour
    • 1 Tablespoon Sugar
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 pinch Salt
    • 1 whole Egg, Beaten
    • 1 Tablespoon Light Oil Or Melted Butter
    • ¼ cups Dark Chocolate Chips
    • _____
    • FOR THE RASPBERRY SAUCE:
    • 5 ounces, weight Frozen Raspberries
    • 2 Tablespoons Maple Syrup
    • 1 teaspoon Orange Zest
    • 1 Tablespoon Water

    Preparation

    For the pancakes:

    1. Mix the oats and buttermilk in a bowl. Cover the bowl with plastic wrap and refrigerate 30 minutes, or, ideally, overnight.
    2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
    3. Add the beaten egg and oil/butter to the oat and buttermilk mixture and stir together.
    4. Add the oat mixture to the flour mixture, and stir to blend.
    5. Heat a large skillet over medium heat and brush or spray with oil. (Tip: To make sure it’s hot enough, wet your fingers under the faucet and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready.)
    6. Scoop the batter, 1/4 – 1/3 cup at a time onto the pan. (This is where I added the chocolate chips—just drop a few onto the top side of the pancake while the batter is still wet. You could also add berries, nuts, bananas, or any other mix-in you’d like at this point.)
    7. When the bottoms are browned and the top is set around the edges, flip the pancakes. Cook until the second side has browned.
    8. Re-spray/grease the skillet if needed, and repeat with the remaining batter. If the pancakes begin to brown too quickly, lower the heat just a bit.
    9. Serve hot, with maple syrup and raspberry sauce.

    For the raspberry sauce:

    1. Combine sauce ingredients in a small sauce pan over medium heat and bring to a simmer.
    2. Let cook until raspberries have thawed and broken down and the sauce has thickened slightly.
    3. Serve warm over pancakes, crepes, or ice cream.

    Scroll to Top