Chocolate Chip Oatmeal Cookie Pancakes & a Gluten-free Mother’s Day Brunch Menu

Make a Gluten-free Mother’s Day Brunch featuring Chocolate Chip Oatmeal Cookie Pancakes!

The year was 1979 and my mother and I were sitting in the kitchen. I was having a snack and drinking diet chocolate soda (Do they even still make chocolate soda?) and my mother was at the sink washing dishes.

I was reading the soda bottle and alarmingly exclaimed, “Mommy, this says it causes cancer in laboratory animals!”

Without missing a beat she replied, “Are you a laboratory animal?”

“No.”

“Then don’t worry about it.”Make a Gluten-free Mother’s Day Brunch featuring Chocolate Chip Oatmeal Cookie Pancakes!

 

That story sums up my mother. Quick, practical and no time for bullshit. She worked full time and did everything around the house. Cooking, cleaning, laundry. You name it. She was like Wonder Woman. I don’t know how she did it and looking back I doubt she knows either.

I like to think I inherited those qualities, along with a shared love of brunch. Though that last one is the whole family and really just about everyone I know. So in honor of Mother’s Day I put together, with the help of some of my fellow bloggers, a gluten free brunch menu. Really everyday should be Mother’s Day but this is one way to make May 10 extra special.

 

Make a Gluten-free Mother’s Day Brunch featuring Chocolate Chip Oatmeal Cookie Pancakes!

 


 

Gluten-free Mother’s Day Brunch Menu

Cosmopolitan’s 16 Boozy Brunch Cocktail Recipes
Coffee or Tea
What the Fork Food Blog’s Broiled Grapefruit with Cinnamon and Honey
Chocolate Chip Oatmeal Cookie Pancakes {recipe below}
The Tomato Tart’s Gluten Free Quiche with Smoked Salmon
RecipeTin Eats’ Cheese and Bacon Hash Brown Muffins
Fearless Dining’s Gluten Free Mini Cornbread Poppers with Roasted Chilies
 


 

Chocolate Chip Oatmeal Cookie Pancakes

Yields 12

10 minsPrep Time

12 minsCook Time

22 minsTotal Time

Save Recipe

Ingredients

For the pancakes:

1 cup old fashioned oats (make sure they say gluten-free if needed)

1 cup flour mix A

1/2 cup dark brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 cup chopped walnuts (optional)

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

1 cup (approximately 2 really ripe bananas), mashed up*

3/4 cup semi-sweet or milk chocolate chips

2 tablespoons butter (1/4 stick), melted, plus 1 tablespoon more for buttering the skillet

To serve:

Maple syrup or honey, for drizzling

[i]*Note: Rachael Ray says, “If you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.” Elle says, “Peel them first.”

[/i]

Instructions

    For the pancakes:
  1. In a large mixing bowl, whisk the oats, flour mix, brown sugar, baking powder, baking soda, cinnamon and nuts, if using, until thoroughly combined and there are no clumps. Set aside. Tip: If the brown sugar doesn’t break up thoroughly with your whisk, you going to have to break up the clumps with your fingers. Sorry ????[img src="http://onlytastematters.com/wp-content/uploads/2015/05/51-dries.jpg" width="500" height="546" class="aligncenter size-full" title="Chocolate Chip Oatmeal Cookie Pancakes" alt="Dry Ingredients for Chocolate Chip Oatmeal Cookie Pancakes"]
  2. In a medium mixing bowl or large measuring cup, whisk together the sour cream, milk, eggs and vanilla extract.
  3. Once combined, add these to the flour/oat mixture and whisk until thoroughly combined. Tip: Mix these really well, no lumps. I realize all the pancake tips say mix only until combined. However, this is only so you do not activate too much gluten. Since we are using gluten-free flour, this is not an issue.
  4. Fold in the mashed up bananas and chocolate chips. Tip: View a video on How to Fold an Ingredient into your Batter.
  5. Finally, stir in 2 tablespoons of melted butter.
  6. Heat a griddle for 2 or 3 minutes over medium heat. Brush with melted butter using a pastry brush or balled up paper towel. Tip: Be careful not to burn yourself. If you use too much butter, it will splatter.
  7. Pour about 1/3 cup of batter onto the griddle using a measuring cup or ladle. Cook the pancakes until bubbles form on the top (about 2 minutes), then turn and cook for about 2 more minutes.
  8. Remove cooked pancakes from the griddle and place on a cooling rack set over a cookie sheet. You can keep this sheet in a 250°F oven to keep them warm between batches. Tip: Placing the finished pancakes on a cooling rack, instead of directly on the cookie sheet, keeps them from getting soggy.
  9. Repeat steps 5 to 7 until all the batter is used up.
  10. To serve:
  11. Serve drizzled with honey or maple syrup.
  12. Nut-free version:
  13. Use flour mix C and omit the walnuts.
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Make a Gluten-free Mother’s Day Brunch featuring Chocolate Chip Oatmeal Cookie Pancakes!

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33 thoughts on “Chocolate Chip Oatmeal Cookie Pancakes & a Gluten-free Mother’s Day Brunch Menu

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