Pumpkin Chocolate Chip Oatmeal Cookie Pancakes are whole wheat pumpkin pancakes that taste just like a chocolate chip oatmeal cookie. They are easily whipped up in the blender and use no refined sugar.
Ok, how can pancakes that taste like cookies even be a thing? But trust me, these Pumpkin Chocolate Chip Oatmeal Cookie Pancakes are just that. A heavenly way to eat dessert for breakfast pretty much guilt-free.
Here is why:
- No refined sugar – There is just a little honey in these pancakes to sweeten them. When I use maple syrup on top, I found that I didn’t even need any honey. Even dark chocolate chips sweeten the batter nicely.
- Pumpkin puree – Can it get much healthier than having a vegetable for breakfast? Also, the pumpkin puree allows to cut down the fat in this recipe to a minimal 2 tablespoons of coconut oil for the entire batch of 10 pancakes.
- Whole wheat flour – You cannot even taste that there is no white flour in these pancakes. I bet even gluten-free flours or homemade oat flour would work in this recipe.
- Rolled Oats – Whole grain oats are my favorite healthy staple for breakfast and dessert
These Pumpkin Chocolate Chip Oatmeal Cookie Pancakes are small and thick, just like an oatmeal cookie. Around 3 pancakes makes a decent filling serving.
Here are a few pointer for success in making this recipe:
- Use a blender – You can easily whip all ingredients together at once by pulsing them in a blender until combined. Only the rolled oats and chocolate chips should be stirred in by hand. You want to keep those whole for a great texture contrast.
- Adjust the batter consistency – The batter should be thick. If it seems too runny, don’t be afraid to add a little more flour or rolled oats to thicken it up. Should the batter be too dry, a little extra milk can solve that.
- Cook on medium-low heat – I believe due to the pumpkin puree the outside of these pancakes browns much faster that regular pancakes. So be patient and cook on fairly low heat.
- Flip carefully – These pumpkin oatmeal cookie pancakes are a little more fragile. I am usually using a knife to help guide the pancake onto the spatula before flipping.
Leftover pancakes still taste fantastic when reheated the next day.
- 3 eggs
- ⅓ cup pumpkin puree
- ⅓ cup milk
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1.5 cups rolled oats
- ½ cup dark chocolate chips
- Place all ingredients (except oats and chocolate chips) in a blender and pulse until well combined.
- Stir in rolled oats and chocolate chips by hand.
- If the batter seems too thick or too runny adjust by adding ½ tablespoons of milk or 1 tablespoon flour at a time until right consistency is achieved.
- Heat a non-stick pan on medium-low heat and lightly grease it. Use about ¼ cup of batter per pancake. Carefully flip once the edges are set. Repeat with remaining batter. Regrease as necessary.
- Makes 10 smaller, thick pancakes. Serve with extra chocolate chips, a dollop of butter and/or maple syrup.
Inspired by Dana’s recipe.
Another delicious way I like to eat cookies for breakfast are these Pumpkin Oat Breakfast Cookies. And many of you agree. It’s by far my most popular recipe this season with almost 150K repins!