Chocolate Chip Baked Pancakes
A one-dish baked pancake recipe that’ll feed the whole crew!
Chocolate Chip Baked Pancakes are SO SO GOOD! You’ll get requests to make them often!
A Super Simple, REAL Food recipe that is beyond delightful!
Oatmeal is a COMPLEX carbohydrate, that our bodies use VERY well for sustainable energy.
If your current goal is weight loss and/or overall health, try eating MORE COMPLEX carbohydrates (yams, sweet potatoes, squash, brown rice, quinoa, oatmeal, etc) and LESS SIMPLE, highly processed carbohydrates such as soda, and white pasta.
➡️How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
➡️ Rachel’s Tips:
Use any dark chocolate chips of your choice: the higher the cacao percentage, the better.
If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.
Use ANY milk of your choice. My personal preferences for these pancakes are unsweetened coconut milk or cashew milk.
- 2 cups oat flour, or ground oats
- 1 Tbsp baking powder
- 1 scoop vanilla protein powder (43g), roughly a heaping half cup
- ¼ cup pure maple syrup or raw honey
- 1-1/2 cups milk, dairy or non-dairy
- 2 large eggs, room temp
- ¼ cup unrefined coconut oil, melted
- 1/2 cup dark chocolate chips
- strawberries, blueberries, or bananas
- Greek yogurt or coconut yogurt
Preheat your oven to 375 degrees f. and lightly grease a 9 x 13-inch baking dish with coconut oil.
In a large bowl, whisk all dry ingredients together well.
In a second bowl, whisk to combine all wet ingredients. Pour wet ingredients over the dry ingredients and stir together until smooth.
Fold in your chocolate chips.
Transfer your batter into the prepared baking dish using a spatula then sprinkle with a few additional dark chocolate chips if desired.
Bake in your preheated oven until the center is fully set, 10-12 minutes.
Allow the pancakes to slightly cool before slicing into 6-8 squares.
Serve with a dollop of yogurt and fresh fruit. Refrigerate for up to 5 days.