Light Chocolate Chip Oatmeal Pancakes for Two
This recipe crafts light and wholesome chocolate chip oatmeal pancakes, perfectly portioned for two. Utilizing whole wheat flour, rolled oats, and a sugar substitute, these pancakes offer a healthier take on a classic breakfast, delivering a satisfying and flavorful start to your day in under 25 minutes.
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Non-stick Griddle or Frying Pan
- 1 Spatula Heat-resistant for flipping
Ingredients
Main
- 1/2 cup rolled oats
- 1/4 cup nonfat milk
- 1/4 cup water
- 3 tablespoons whole wheat flour
- 1 egg white
- 1 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1 tablespoon chocolate chips
- 1 tablespoon Splenda granular more or less to own personal preference
Instructions
- In a large mixing bowl, combine the rolled oats, nonfat milk, and water. Let the mixture sit for 5-10 minutes to allow the oats to soften.
- In a separate small mixing bowl, whisk together the whole wheat flour, baking soda, and Splenda granular.
- Add the egg white and white vinegar to the softened oat mixture and whisk gently until combined.
- Pour the wet oat mixture into the dry flour mixture. Stir gently with the whisk or a spoon just until the ingredients are moistened; a few lumps are acceptable and prevent tough pancakes.
- Fold in the chocolate chips evenly throughout the batter.
- Heat a non-stick griddle or frying pan over medium-low heat. Lightly grease the pan if it is not sufficiently non-stick.
- Pour approximately 1/4 cup of batter per pancake onto the hot griddle, ensuring there is enough space between each for easy flipping.
- Cook for 2-3 minutes on the first side, or until small bubbles appear on the surface of the pancakes and the edges look set.
- Carefully flip each pancake with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
- Remove cooked pancakes from the griddle and serve immediately with your preferred toppings.
Notes
To achieve truly light and fluffy pancakes, consider soaking the rolled oats in the milk and water mixture for at least 10-15 minutes prior to mixing with other ingredients; this allows them to soften and integrate better into the batter. The combination of baking soda and vinegar creates a strong leavening reaction; once the wet and dry ingredients are combined, mix gently and quickly to preserve these bubbles – overmixing will result in dense pancakes. Monitor your griddle temperature carefully; too hot will burn the outside before the inside cooks, while too cool will lead to tough pancakes. A perfect temperature yields a golden-brown exterior and a tender, cooked interior. For an enhanced flavor, a pinch of salt can balance the sweetness and deepen the overall profile of the chocolate chips.