Light Chocolate Chip Oatmeal Pancakes For Two Recipes

DOUBLE CHOCOLATE PANCAKES

Double Chocolate Pancakes image

These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.

Provided by Phoebe Jelliffe-Scott

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
½ cup mini chocolate chips
¼ cup white sugar
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg, beaten
3 tablespoons butter, melted
½ teaspoon vanilla extract

Steps:

Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g

OATMEAL PANCAKES II

Oatmeal Pancakes II image

I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!

Provided by mom2hhh

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup all-purpose flour
½ cup quick cooking oats
1 tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 egg

Steps:

Place flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg in a food processor and puree until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 24.6 g, Cholesterol 48.3 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 604.7 mg, Sugar 5.7 g

EASY LIGHT PANCAKES

Easy Light Pancakes image

Our house is often filled with our kids' friends, and they always seem to be hungry. There are seldom any leftovers when I make these pancakes.-Ernest Foster, Climax, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.

Nutrition Facts :

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

Chocolate Chip Oatmeal Cookie Pancakes image

From Minimalist Baker blog. These are quite good, optionally gluten free, and vegan, unless you decide to use 2 eggs instead of the flax eggs, like I did. Very thick and a little hard to flip, but turns out well.

Provided by WI Cheesehead

Categories Breakfast

Time 18m

Yield 6 pancakes

Number Of Ingredients 11

Ingredients

1 very ripe medium banana
1 teaspoon baking powder
1 tablespoon flax seed meal (mixed with 2.5 Tbsp water, OR 1 egg)
1 pinch salt
1/2 teaspoon vanilla extract
1 tablespoon almond butter
1 tablespoon coconut oil
3 tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup flour or 1/4 cup gluten-free flour
3 tablespoons semi-sweet chocolate chips (non-dairy for vegan)

Steps:

Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side - until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Nutrition Facts : Calories 130.8, Fat 6.4, SaturatedFat 3.1, Sodium 93.8, Carbohydrate 17.5, Fiber 2.2, Sugar 5.5, Protein 2.6

LIGHT PECAN PANCAKES

Light Pecan Pancakes image

I came up with this recipe after attempting to make some sweet potato pancakes from cooking light. After looking at all the ingredients I realized there was a much easier way (they wanted you to make the batter from scratch). I chickend out at the last minute with the sweet potatoes though. The pancakes came out so good. You can't even tell it is low cal/fat. If your brave enough you can add a 16ounce can of sweet potato/yams after it is all sturred together. I'm sure they will be good. I just haven't tried it yet.

Provided by KTLynn

Categories Breakfast

Time 5m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups Bisquick Heart Smart mix
1/4 cup chopped pecans, toasted and divided
1 teaspoon pumpkin pie spice
1 cup nonfat milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Steps:

Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

OATMEAL PANCAKES FOR TWO

Oatmeal Pancakes for Two image

"This recipe yields just a short stack of oat pancakes that's perfect for one or two," reports Florence Groves of Vancouver, Washington. "When we used to travel in our motor home, I'd measure out the dry ingredients for individual batches in resealable bags, then just combine with an egg, buttermilk and butter for a quick meal."

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 7 pancakes.

Number Of Ingredients 7

Ingredients

3/4 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 egg
1 cup buttermilk
3 tablespoons butter, melted

Steps:

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 471 calories, Fat 23g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 650mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein.

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