Instructions

• In a medium bowl, whisk together 1 cup white whole wheat flour, 3/4 cup oats (you can leave them whole or grind them in a food processor if you prefer), 3 tablespoons packed brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
• In a separate bowl, beat 1 large egg. Add 1 tablespoon vanilla, 1 1/2 cups buttermilk, and 3 tablespoons canola oil; stir until combined.
• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine.
• Heat a skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small amount of oil.
• Spoon batter onto the hot skillet (a large cookie scoop works well) and, if needed, gently spread each mound into a circle.
• Add chocolate chips to taste either by folding some into the batter before portioning or by sprinkling a few on top of each pancake immediately after you spoon the batter onto the skillet.
• Cook pancakes until the edges begin to dry and turn lightly brown and you can slip a spatula under a pancake easily, about 1–2 minutes. Flip and cook the second side until set and lightly browned, about 1–2 minutes more.
• Transfer cooked pancakes to a plate and serve immediately, or let cool completely before storing in the refrigerator or freezer in a sealed bag.