This recipe comes from Rachael Ray originally. I modified it a little to fit our family's preferences for chocolate without nuts. Give this recipe a try -- it's a great way to get fiber into your kids for breakfast!
One tip -- with the brown sugar content, these can burn easily. Be sure to start your pan on low heat and increase the heat as necessary.
Oatmeal Cookie Pancakes
1 cup old fashioned oats
1 cup all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup chocolate chips
½ stick melted butter
Maple syrup or honey, for drizzling
DIRECTIONS:
Mix dry ingredients, the first 7, in a bowl.
In a another bowl, mix the wet ingredients, the next 4.
Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the chocolate chips.
Stir in the melted butter.
Heat a griddle over medium-low heat and brush with additional melted butter.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
Cakes will cook in about 2 minutes on each side.
Keep pancakes tented with foil as they come off the griddle to keep them hot.
Serve with drizzled honey or maple syrup over the top. Yields about 24 pancakes.
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