½cupoat flouror ½ cup rolled oats, ground into flour in a food processor
1/2large eggbeat 1 egg and measure out 1.5 tablespoons. Or just double the recipe.
2tablespoonsloosely packed brown sugar
¼cupchocolate chipsmini is best
Set a griddle or frying pan over medium low heat while mixing the batter:
Whisk together the flours, baking powder, baking soda, and salt. In another bowl or measuring cup, whisk together the egg, sugar, milk, yogurt, vanilla, and coconut oil. Gently mix the wet ingredients into dry until just combined—a few flour streaks and lumps are okay. Fold in the chocolate chips.
Lightly grease your preheated pan with a few drops of oil and smear around with a spatula. Drop generous tablespoons of batter into the pan (don’t crowd the blobs). Cook for about 2 minutes on each side, or until golden brown. Serve warm with EVERYTHING! Nut butter, maple syrup, agave, honey, more chocolate chips, sweet potato fries, muffins, whatever.
Instead of using all whole wheat flour, I used half oat flour, which I think helped keep these fluffy. Baking soda normally needs some kind of acid to activate it, so I’m not quite sure why it’s in the original recipe, but I added a spoon of yogurt to the pancakes to get things going and also thicken up the batter. Jessica notes to measure the coconut oil in solid form, then melt it, but I’m never patient enough to thaw my coconut oil for long enough to be scoopable. I usually microwave my coconut oil until it’s liquid, then measure it.