Instructions

• In a medium bowl, combine 1 cup white whole wheat flour, 3/4 cup oats (you may grind them first in a food processor if you prefer), 3 tbsp packed brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix to distribute evenly.
• In a separate bowl, whisk together 1 large egg, 1 1/2 cups buttermilk, 1 tbsp vanilla, and 3 tbsp canola oil until blended.
• Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter should be a little lumpy—do not overmix.
• If using chocolate chips, either fold them into the batter to taste now or plan to sprinkle a few on each pancake as you cook them.
• Preheat a skillet or griddle over medium-low heat. Lightly coat the cooking surface with cooking spray.
• Use a spoon or a large cookie scoop to drop portions of batter onto the hot skillet, spreading each portion slightly into a circle.
• If you did not fold chips into the batter, sprinkle a few chocolate chips on top of each pancake now.
• Cook the pancakes 1–2 minutes on the first side, until the edges begin to dry and lightly brown and you can slide a spatula under the pancake easily.
• Flip each pancake and cook 1–2 minutes on the second side, until the pancake is set, lightly browned, and can be moved easily.
• Serve the pancakes immediately, or let them cool completely before storing in the refrigerator or placing in a freezer bag for longer storage.