In a large mixing bowl, whisk together the white whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the egg and then add the vanilla extract, buttermilk, and canola oil. Mix until smooth and fully incorporated.
Pour the wet mixture into the dry ingredients and fold gently with a spatula. Be careful not to overmix; a few lumps are okay!
Fold in chocolate chips to taste.
Heat a non-stick skillet or griddle over medium heat and lightly grease it. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serve warm with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips.
