Sometimes, a recipe is worth revisiting. This, my friends, is one of them.
This may look like an insignificant – albeit delicious – stack of pancakes to you. But to me it looks like beginnings.
Chocolate chip oatmeal cookie pancakes was the first recipe I ever posted on Minimalist Baker. I knew it was a good recipe, I personally loved it, but I had no idea it would be so well loved by all of you.
Since initially sharing the recipe nearly two years ago, I’ve been wanting to recreate it to make some improvements.
I not only wanted it to be vegan, but also gluten free. And I wanted it to require just one bowl. Less mess, more people who can enjoy it. Worthwhile improvements if you ask me.
So, I went to work and kind of perfected the thing. I don’t know how many times I’ve made this recipe in my life, but it just keeps getting better. And now I can confidently say it’s perfected.
Vegan, gluten free, 1 bowl chocolate chip oatmeal cookie pancakes. Friends, say hello to the only pancake recipe you’ll ever need.
To keep these gluten free I replaced the whole wheat flour with a mix of my favorite basic gluten free flour blend (which I always keep on hand for GF recipes) and almond meal.
I love how this swap helped the pancakes not only cook through a bit better, but also achieve better overall texture.
You’re gonna love these new-and-improved cakes. They are:
Not too sweet
Studded with melty chocolate chips
And taste JUST like an oatmeal chocolate chip cookie (without actually being a cookie)
I used to get up early on Saturday mornings, run a few miles and then come home to a fat stack of banana pancakes that were quite similar to these bad boys. Now that I’ve re-discovered this fool-proof, now-perfected version, it has me wanting to re-establish that tradition all over again.
Here’s to spring, to new traditions, and to oatmeal cookie pancakes. Cheers!
- 1 flax egg
- 1 very ripe medium banana (~1/2 cup mashed)
- 1 teaspoon baking powder
- pinch salt
- 1/2 teaspoon vanilla extract (optional)
- 1 Tablespoon almond butter
- 1 Tablespoon grape seed oil (or sub melted coconut oil or canola)
- 1/3 cup unsweetened almond milk (or sub other milk)
- 1/2 cup gluten free rolled oats
- 2 Tbsp almond meal (ground from raw almonds)
- 1/4 cup gluten free flour blend
- 3 Tablespoons non-dairy semisweet chocolate chips + more for topping
- OPTIONAL: 1 tsp agave or maple syrup if your banana wasn’t very sweet
- Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
- Add your very ripe banana and baking powder and mash.
- Add oil, salt, vanilla, almond butter, almond milk and stir.
- Stir in oats, almond meal and gluten free flour blend until just combined.
- Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes - about 300-325 degrees.
- Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You'll know they're ready to flip when bubbles form on top and the edges appear dry.
- Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.
- Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.