Chocolate Chip Oatmeal Cookie Pancakes

Hello world. That’s what WordPress recommends I say here for my first post. Personally, I disagree. I’d rather go with something more friendly like ‘Hey, thanks for stopping by.” Because what says “hello” and “thanks for stopping by my blog” more clearly than that?

But really, thanks for stopping by. And welcome to Minimalist Baker.

This site has been my brainchild for just a little while now, but it’s really been in the making for long time because I’ve always loved minimalist baking I just never called it that.

One day a few months ago I started to envision a place where I could share only my favorite recipes that gushed simple. This because I find something very intriguing about recipes that require very few ingredients, very little time and only minimal equipment, which is why all of the recipes I plan to post on this site will fall into at least one of these three categories. All the while, keeping health and taste a top priority.

In short, this site embodies everything I adore about food – its simplicity, its beauty, its delicious taste, and its joy-giving nature.

If there’s one thing you should know about me right up front it’s that I love pancakes, always have. My mom used to coax me out of bed with them in the mornings, otherwise I swear I’d still be sleeping through sixth grade. And since then, I’ve put my own spin on my pancakes, making them as simple, healthy and flavorful as possible. This recipe is no exception to that.

I’ve called these chocolate chip oatmeal cookie pancakes for a very plain reason: that’s exactly what they taste like. 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.

4.7 from 90 reviews
Chocolate Chip Oatmeal Cookie Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 5 pancakes
Ingredients
  • 1 very ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon almond butter
  • 1 Tablespoon canola oil (or coconut oil)
  • 3 Tablespoons almond milk (or sub other milk)
  • 1/2 cup rolled oats (or gluten free oats)
  • 1/4 cup whole wheat or unbleached flour (or sub other flour)
  • 3 Tablespoons semisweet chocolate chips (non-dairy for vegan)
Instructions
  1. Preheat a skillet to medium heat or about 300-325 degrees.
  2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
  3. Mash your very ripe banana with baking powder.
  4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
  8. Cook for 2-4 minutes on each side - until golden brown.
  9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
Notes
* 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.
Nutrition Information
Serving size: All 5 pancakes Calories: 760 Fat: 37 g Saturated fat: 7.8 g Carbohydrates: 96 g Sugar: 28 g Fiber: 12.6 g Protein: 14 g

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.

Enjoy and come back soon for more minimalist baking.
-Dana

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Comments

  1. Karen says

    Hi. Would this recipe work with all oat flour instead of the oats and flour? If so, how much do you think? I’m worried that my son (who has sensory issues) might not like the texture, but I would really like to find a good gluten free pancake recipe for him that is healthy and easy.

    • Dana Shultz says

      I have tried it with all oat flour and it definitely affects the texture (more mushy). I’m in the process of developing this into a completely V GF recipe, so stay tuned! But in the meantime, have you tried any gluten free flours?

      • Karen says

        I have tried the Namaste GF all purpose flour they sell at Whole Foods, but it has a weird taste. I’ve also tried some of the blends that various bloggers have come up with — maybe I’ll try one of those again. I look forward to your new version of this recipe!

  2. Tabatha says

    Hi!
    I made these this morning and they were amazing! Could you recommend a substitute for the banana? While I thought they were great just as they are, my picky children weren’t keen on the banana (I know, silly kids!) Thank you so much for sharing – I am loving your site. :)

    • Dana Shultz says

      Hi Tabatha! Glad you enjoyed these. The banana is pretty key for making it stick together + adding sweetness and moisture. I haven’t tried it with any other fruit purees, but you could maybe try applesauce or even yogurt, or something similar. Hope that helps!

  3. Claudia says

    Hi Dana,
    I’m writing you from Germany :) I just had your delicious pancakes for breakfast! This was the first time ever I made pancakes – but not the last time :D
    Thanx for this yummie recipe!!
    Claudia

    • Dana Shultz says

      So glad you enjoyed them, Claudia! I’m currently making an entirely GF version of that recipe that will come out on the blog this month. Stay tuned!

  4. says

    Love this recipe – thanks! I freeze these all the time so they’re ready when I want them (and actually love them even more when reheated! I’ve played with swapping ingredients and they always turn out. :) Success swapping almond butter for sunflower butter and almond milk for oat milk. Have also used eggs rather than flax ‘eggs’. Whole wheat pastry flour works beautifully (and lightens them up a little, I think), but King Arthur GF flour has worked also. Finally, I add a good pinch of cinnamon (might help for those who aren’t huge banana fans).

    • Dana Shultz says

      Did you measure your banana? Might be that.. Otherwise, it’s not too finicky so just add a little more almond milk!

  5. Olivia Novonty says

    These were so amazing I couldn’t even believe it when I took a bite. I used a real egg, peanut butter and quick oats because that is what I had on hand, and they were so delicious I ate the entire serving in about 5 minutes, no leftovers here! Will definitely be making again. My new favorite pancake.

  6. Alyssa says

    Best pancakes I ever eaten. Never knew rolled oats and chocolate chips would make a tasty pancake. Thanks for the recipe.

  7. Pixie says

    My son and I just love these pancakes. They are healthy with a little something extra special(Chocolate!) I usually use peanut butter in place of the almond butter and they are just awesome! Thanks for the recipe!

  8. says

    I made these for breakfast and fell in love! I used an egg instead of a flax egg, and increased a little bit of the flour and it was really delicious. I loved the oats giving it a bit of a crunch and chocolate makes everything taste better. I will definitely be filing this in my recipe book, I’ll need to bookmark more of your recipes :)

  9. Rachel says

    I am literally writing this as we finish eating. oh.my! I made this fiercely delicious recipe as one of my last hurrahs to sweets – giving them up for a while – but realized that I could actually eat them (sans chocolate) with just a bit of butter on top…oh, happy day! i also made them with p. butter and actual egg, but imagine that many variations would be delectable also. Thanks for your efforts to combine health with taste! PS -my husband is loving them too! :-)

  10. Aimee says

    These are SO yummy!! My husband and kids loved them too. Too bad I need to quadruple the recipe probably-ha! I had all the ingredients on hand so finally gave them a try, now I want to look at all of your other recipes. Thanks!

  11. Cindy says

    These were really good. I have a family of 6 and doubled the recipe but I think triple would’ve been better. However, I also tried some other recipe which wasn’t as great. I too subbed the almond milk for 1% regular milk! the almond butter for yogurt based butter and the flax egg for a real egg. I will try it next tine with the almond butter. This is a keeper! Kids loved them.

  12. yvonne says

    These were absolutely awesome. I was looking for something to do with oatmeal to spark my kids interest and this was it. I used an egg instead of a flax egg, I was out of Flax powder. I always keep bananas in the freezer for making things. They were soooo good…thank you.

  13. says

    My 3 year old son is a pancake addict and I’ve gone dairy-free, so these were a great compromise. He loves them! And you’re very right, no need to add sugar thanks to the banana. I did use a real egg, peanut butter instead of almond butter, and rice milk instead of almond milk. Totally delicious! Thanks!!

  14. lisa says

    Not at all minimalist, and requires more milk, but definitely, YUM! Also good with vegan carob chips :-)

  15. Barbara says

    Hello! Im making these as we speak! Very excited :) Would it be better to make them and then put them in the fridge or to refrigerate the mixture instead? Thank you!

  16. Skylar says

    I was seriously craving pancakes the other night, found this recipe on Pinterest, and it absolutely failed. When I put the batter in the pan it never really formed into a solid pancake and then the bottom ended up turning black so I flipped the pancake and still no solid fluffy pancake formed. It ended up just being a heaping pile of blackended, uncooked batter somehow. I used almond meal for the flour and baking soda because I was out of baking powder. Is this the culprit?

    • Dana Shultz says

      Skylar, I think the baking soda/powder mix up could’ve been the culprit, as well as the almond meal as it doesn’t absorb like flour. Plus, I think your skillet was too hot. Try this 2.0 version next time! It has a better success rate in my experience. Hope that helps!

  17. Sigrid says

    Love your website!
    But I just made these and they took forever to cook (still not completely cooked on the inside) and they are not fluffy or look anything like your photos. I used coconut oil, almond milk and peanut butter instead of almond butter because that’s what I had…. what did I do wrong or what can I do to make them better next time?

    • Dana Shultz says

      Not sure! maybe your measurements were off. Turn the heat to medium – they should only take 3-4 minutes to brown on one side. Not sure what else went wrong!

  18. says

    I made these twice in the same weekend, and they were great! I used almond flour in place of regular flour the second time and found that the pancakes did not stay together at all, so I had to add regular flour to keep them from falling apart. Stick to the recipe as written and you will not be disappointed.

  19. Nick says

    Holy balls these were delicious! Super easy to make also, and my cooking expertise goes about as deep as burning toast. After getting assigned to make dinner for my roommates, I stumbled upon this gem and liked the promise of ease and taste, which it definitely lived up to. Using this as my go-to recipe site from now on!

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