Chocolate Chip Oatmeal Cookie Pancakes
User Reviews
4.8
Chocolate Chip Oatmeal Cookie Pancakes
Description
This recipe uses very ripe mashed banana combined with baking powder, flaxseed meal mixed with water to create a flax egg, and flavorings such as vanilla and almond butter. Rolled oats and whole wheat flour provide texture and body. Chocolate chips are folded in gently to distribute sweetness without overwhelming the batter. Cooking on a medium heat skillet ensures the pancakes develop golden edges and are cooked through without burning.
The pancakes have a chewy and soft texture reminiscent of oatmeal cookies but in a pancake form, with natural sweetness from banana and hints of vanilla. They can be served plain or with a small drizzle of maple syrup and additional chocolate chips if desired.
These pancakes are gluten-free if gluten-free oats and flour are used. They reheat well in the microwave the next day, making them convenient for leftovers. Optional sweeteners such as maple syrup or sugar can be added to the batter if a sweeter pancake is preferred.
Ingredients
- 1 medium banana very ripe
- 1 tsp baking powder
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 Tbsp avocado oil or melted coconut oil
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Tbsp almond butter
- 3 Tbsp almond milk or sub other milk, unsweetened
- 1/2 cup rolled oats (or gluten-free oats)
- 1/4 cup whole wheat flour or sub other flour, or unbleached flour
- 3 Tbsp semisweet chocolate chips dairy-free
Instructions
- Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C).
- Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
- Mash your very ripe banana with baking powder.
- Add flax egg, oil, salt, vanilla, almond butter, and almond milk and stir.
- Stir in oats and flour until just combined. Don't over-mix. Add chocolate chips and fold gently.
- Scoop scant 1/4 cup measurements onto lightly greased griddle. Cook for 2-4 minutes on each side - until golden brown.
- Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting. Store cooled.
Notes
- This recipe yields 5-6 small pancakes as written.
- To make gluten-free pancakes, use gluten-free oats and flour.
- Adding 1 tablespoon maple syrup, sugar, or agave nectar to the batter is optional for extra sweetness.
- Reheat leftover pancakes in the microwave for convenient next-day breakfasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(pancakes)
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Serving | 5Pancakes | |
| Calories | 760 | 38% |
| Carbohydrates | 96g | 32% |
| Protein | 14g | 28% |
| Fat | 37g | 57% |
| Saturated Fat | 7.8g | 39% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 12.6g | 50% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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