We're always looking for yummy breakfasts, and pancakes often our a favorite standby.
They are easy to make, quick to cook and make great leftover breakfasts!
This recipe is super easy because it is prepped the night before -- and then, it only uses one bowl! Not to mention, there's no need for syrup with this recipe because the chocolate and raspberries are sweet enough.
I made a few adaptations to the original recipe: I chopped the oats up in the blender, like I do with my oatmeal waffle recipe -- and also chopped apart the raspberries to help to pancakes cook and not get "soggy" where the large raspberries end up in the batter.
Raspberry Oatmeal Chocolate Chip Pancakes - Adapted from Recipe Shoebox
{Print Recipe}
1 1/4 C buttermilk, divided
1 C Old Fashioned Oats
1 egg
1/4 C brown sugar, packed
2 T butter, melted
6 T applesauce
3/4 C whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C raspberries, chopped/mashed
1/2 C dark chocolate chips
The night before, run the oats through your blender or food processor to make a finer blend of oats. Then, add 1 C buttermilk, stirring to mix. Cover and refrigerate over night.
In the morning, mix into the oat mixture the remaining 1/4 C buttermilk, egg, brown sugar, melted butter and applesauce. Stir well.
Then, add in the flour, baking powder, baking soda, salt and spices. Mix well.
Then, stir in the mashed raspberries. {I mashed them once they were in the batter...but it's much easier to do before!}
And... the chocolate chips!
Scoop batter onto a hot griddle (350 degrees), and cook for ~5 minutes/side or until lightly browned.
Serve warm! No need for syrup :)
