Whole Wheat Oatmeal Pancakes with Blueberries and Chocolate Chips

Eric and I love eating leisurely Sunday breakfasts together, and pancakes seemed to fit the bill today. I used this recipe from All Recipes for some inspiration to make healthier pancakes from scratch.

To make this recipe gluten-free, use gluten-free flour like Bob’s Red Mill, oats that were processed in a gluten-free facility (again like Bob’s Red Mill), and Rumford baking powder.


whole wheat oatmeal pancakes 2

I began by combining a half cup of whole wheat flour (instead of all-purpose) and a half cup of rolled oats in the food processor. I added baking soda, Rumford baking powder, sugar, salt, and vanilla extract to the mix.

oatmeal pancakes ingredients  oatmeal pancakes in the food processor

Next up: organic whole milk instead of buttermilk, coconut oil instead of vegetable oil, and an egg. I blended it all together to make the pancake mix.

oatmeal pancakes in the food processor with egg and coconut oil  oatmeal pancake mix

I used a 1/4 measuring cup to pour the mix into a hot pan coated with coconut butter. I added dark chocolate chips and blueberries on top. When I flipped them, they had turned a lovely golden-brown on the bottom.

oatmeal pancakes with blueberries and chocolate chips in the frying pan  oatmeal pancakes golden brown in the frying pan

This recipe made 8 pancakes, using the 1/4 measuring cup. I drizzled mine with maple syrup, while Eric preferred nutella. Needless to say, there were no leftovers. 🙂

oatmeal pancakes, done!  oatmeal pancakes ready to eat!

I will end with this adorable shot of Leia, our Sheltie puppy, doing her best to be cute for a bite! (Sorry girl.)

leia

What are some of your favorite breakfast recipes?

Raw Almond Butter Cups from Oh She Glows

I have a longstanding love for dark chocolate, but I don’t love the calories from all the enticing fudge-y, gooey desserts out there. This recipe from Angela Liddon at Oh She Glows is a great and delicious alternative to those calorie-dense desserts.


I started by making the base for the almond butter cups. I combined raw almonds and rolled oats in the food processor.

almond butter cups flour ingredients

Raw almonds and rolled oats in the food processor

After I blended it, it had a “meal-like” consistency. I then blended in almond butter, coconut oil, pure maple syrup, cinnamon, vanilla extract, and a pinch of kosher salt. The dough was fairly sticky, sort of like a loose cookie dough.

almond butter cups almond and oatmeal processed

Almonds and oats, blended into a meal

I put the base aside and melted some dark chocolate chips for the topping. (The recipe called for cocoa powder, but dark chocolate worked just fine.) I added more coconut oil and maple syrup, plus another pinch of salt, whisked it together, and it combined to make a smooth and decadent chocolate sauce.

almond butter cups chocolate frosting

Chocolate sauce from melted dark chocolate, coconut oil, maple syrup, and salt

I spooned the almond-oatmeal base into paper liners in a muffin pan, then drizzled the chocolate sauce on top. I stuck the pan into the freezer (make sure the pan is flat, and not tilted!) and waited for about 30 minutes.

almond butter cups in the pan

Almond-oatmeal base, plus a drizzle of the chocolate sauce, in the pan

The cups were melt-in-your-mouth delicious, sort of like a Reese’s peanut butter cup – but so much healthier! If you’re like me, I sometimes equate “healthy” with “tasteless” or “bland.” These almond butter cups are anything but. The almonds give the cups a smooth, creamy taste, and the chocolate sauce added buttery richness – just what you’d want from a delectable dessert.

almond butter cups finished

Finished product. Good enough to share!

This recipe from Oh She Glows is simple to make. Its perfect for a hot day because it requires no baking, no hot oven, and not too much waiting :). What dishes do you make on hot, humid days?