Today is my husband Jordan’s 26th birthday! Yay! Happy Birthday! =) I asked him what he wanted me to make him for breakfast and he requested chocolate chip pancakes and bacon. Let it be known that I do not like bacon nor do I enjoy cooking it so this was definitely a special treat! Jordan, however, loves bacon – and anything with bacon grease so I wasn’t surprised when he requested bacon. And according to him, turkey bacon is not real bacon…what?? Turkey bacon is good stuff =). But since it is his birthday and all, real bacon it is! I knew he liked pancakes, but I didn’t realize they were his favorite until a few weeks ago when I noticed that he was always requesting pancakes and bacon for breakfast. After almost 9 years together, you think I would have known his favorite!

I decided to make my pancakes with white whole wheat flour and oatmeal so they’d be somewhat healthier and you know, kind of counteract all those chocolate chips I added ;). They tasted like warm oatmeal chocolate chip cookies…except in pancake form. I topped mine with a sprinkle of chocolate chips and some maple syrup and Jordan topped his with chocolate chips and light karo syrup. Yep…karo syrup. He’s the only person I know that tops their pancakes and waffles with karo syrup =). We both thought they were delicious and Jordan said they were just what he wanted. I’m so lucky to have such an awesome, supportive husband. Here’s to celebrating many, many more birthdays together! =) Enjoy!

Chocolate Chip Oatmeal Cookie Pancakes
1/2 cup white whole wheat flour
1/2 cup + 2 tbsp quick cooking oats  (divided)
1/2 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 tsp salt
3/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon melted butter or margarine
1 egg
1/3 cup semi-sweet chocolate chips  (I used Hershey’s Special Dark, which happen to be my all-time favorite chocolate chips ♥)

1. Place flour, 1/2 cup oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, butter and egg in a blender or food processor and puree until smooth. Stir in remaining 2 tbsp oats and let sit for about 10 minutes.
2. Meanwhile, heat griddle or non-stick skillet over medium heat. Scoop the batter using a #20 scoop (3 tbsp) onto the griddle or skillet. Brown on both sides. Makes 8-9 pancakes.
*adapted from allrecipes

Categories: Breakfast, Pancakes

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