I’ve called these chocolate chip oatmeal cookie pancakes for a very plain reason: that’s exactly what they taste like. Delicious and decadent - only they contain no butter, no added sugar besides chocolate chips, and can be made both gluten-free and vegan. They also contain almond butter for a healthy punch of protein for staying power throughout the morning.
It was love at first bite, I’m telling you.
The texture is fluffy but hearty and slightly dense, and plenty moist from the almond butter and banana. They’re perfectly sweet even without any additional sugar – the chocolate chips provide a touch of decadence. And by the end I was convinced I’d just eaten a chocolate chip oatmeal cookie.
Chocolate Chip Oatmeal Cookie Pancakes Recipe
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
These pancakes taste just like a chocolate chip oatmeal cookie but without any of the butter and sugar of the real thing. From start to finish, they take about 10 minutes and require just one bowl. They can also be made both gluten-free and vegan-friendly.
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
½ teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
½ cup rolled oats (or gluten free oats)
¼ cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)
Preheat a skillet to medium heat or about 300-325 degrees.
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, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant ¼ 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.
* Should yield 5-6 small pancakes. * Make gluten free by using gluten-free oats and flour. * Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary. * Reheat great the following day in the microwave.
Serving size: 3.5 pancakes Calories: 400 calories Fat:18 g Sugar:20 g Fiber: 6.5 Protein: 7 g
Posted on Tue, September 11, 2012
by Ms. Dolphina filed under