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Chocolate Oatmeal Pancakes

August 13, 2017

We are going to take a break from all this “back to school” craziness and have a slow, mindful breakfast this weekend. That means a tall stack of pancakes on the dining room table. Early enough to enjoy the morning mist coming in from an open window, but late enough to be fully rested and somewhat feel like we slept in. This is supposed to be the last summer vacation weekend of no stress and I intend to keep it that way.

I’m adding lots of oats to the pancake batter. That’s the mindful part (I’m patting myself on the back).  And chocolate, well chocolate is just nice. We love chocolate and it’s not everyday we get to enjoy it for breakfast.

This morning treat is not only to celebrate my son starting his new year as a 3rd grader.  It’s a “hallelujah!” to normalcy around here. Selfish, I know. I’m ready to head back to spin class, tend to my garden and do some redecorating and cleaning up around the house.  My goal for the new year is efficiency and smart planning.  Specifically for school lunches, breakfasts and snacks.

As part of my Back to School meal series, I’m adding these chocolate oatmeal pancakes to the list.  Make the batter a day ahead.  That’s efficiency and smart planning I say.
You’ll have a happy kid on their way to school and you’ll receive the award for Best Parent.  You can thank me later.

Chocolate Oatmeal Pancakes

Yield: Makes 10


  • 2/3 cup all-purpose flour
  • ½ cup rolled oats
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 4 tablespoons Nesquik Chocolate flavor powder
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 ¼ cup nonfat buttermilk
  • 2 tablespoons butter, melted
  • 1 large egg
  • cooking spray


  1. Combine flour, oats, brown sugar, baking powder, baking soda, Nesquik, ground cinnamon and salt in a large bowl. Whisk to combine.
  2. Combine buttermilk, butter and egg in a separate bowl, lightly whisk to combine.
  3. Add wet ingredients to dry ingredients and whisk, mixing ingredients thoroughly.
  4. Heat pan or griddle over low-medium heat. Spray with cooking spray.
  5. Pour ¼ cup batter onto the hot pan. Wait for pancake to begin bubbling and edges to cook, then flip over. Approximately 60 seconds on each side. Place cooked pancakes on a separate plate and repeat with remaining batter. Grease pan as needed.
  6. Serve with maple syrup.


Garnish with banana slices or fresh berries.