Pumpkin Oatmeal Chocolate Chip Pancakes

Pumpkin Chocolate Chip Pancakes, Postpartum Meal Prep

Ingredients

2 cups steel-cut oats old fashioned rolled oats work too
8 tbsp grass-fed butter or coconut oil
1/2 cup milk coconut milk or milk of choice
2 tsp pure vanilla extract
1 cup yogurt (non-dairy or dairy)
4 large pasture raised eggs
2 cups pumpkin puree about 1 can
1 1/2 cups all purpose flour 1:1 ratio gluten free works
1 tsp baking powder
2 tbsp pumpkin pie spice blend
2 tbsp chia seeds
2 tbsp flax seed meal
2 tbsp hemp seeds
1/4 cup walnuts finely chopped
1 tsp sea salt
2 tbsp avocado oil or grass-fed butter for cooking
1 cup chocolate chips added into pancakes while cooking on griddle
organic pure maple syrup optional for serving

Instructions

In a small pot combine the oats with 4 cups of water and salt. Bring to a gentle boil over medium-high heat, then reduce heat to low. Give it a gentle stir and cook covered for 20 minutes until tender. Remove your oats from the heat and add 2 tablespoons of the butter stir it in and set aside to cool. You may even want to put it in the refrigerator or freezer after it cools down from steaming to expedite the cooling. You can even do this step ahead of time.
In a large bowl, whisk the milk, vanilla, yogurt, the rest of the butter, eggs and pumpkin puree together. These are your wet ingredients.
Stir in the flour and baking powder, pumpkin pie spice blend and then add the seeds (chia seeds, flax seed meal, hemp seeds), walnuts and then the sea salt. Then, add your cooled down oats. Stir together until combined. Your mixture should be chunky and thick not runny.
Warm your skillet you plan to cook your pancakes on. We use a cast iron skillet large enough for two pancakes at a time. Melt grass-fed butter for cooking or use avocado oil. When the pan is warm, add your oil or butter evenly on the skillet. Scoop the batter onto the pan and spread it out to a pancake size you like. Add in chocolate chips in the spots you'd like and cover the chocolate chips with batter with a small spoon. After that side is done cooking (about 2-3 minutes) flip your pancake and continue cooking until both sides are golden. If you are batch cooking or meal prepping place cooked pancakes on a sheet pan covered with parchment paper. Continue cooking pancakes and adding oil or butter every 2-3 rounds of cooking.
Serve the pancakes with warm butter, maple syrup and optional extra walnuts or granola on top.
Meal prepping these pancakes for postpartum? Wonderful. Use the sheet pan covered in parchment to hold and fully cool your pancakes before wrapping them in parchment and storing them in your freezer.

Notes

Hearty Oatmeal Pancakes with pumpkin in them that feel like dessert. These pancakes a kid-friendly, meal prep friendly and perfect for postpartum.