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.

4.8 from 104 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
  • 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

    • Blanca says

      My husband loves oatmeal cookies, so when I saw your recipe Dana, I took notice. They look decadent, hearty, and satisfying. Can’t wait to make them for a great Father’s Day breakfast! Thanks for the recipe!

    • Alexandra says

      All week I wanted to try these little treats and man alive, they hit the spot. Right before a big exam, just perfect.
      Thanks for the recipe!

    • Amanda says

      I found your website on Pinterest and have viewed almost all of your recipes. The writing is witty, the food looks wonderful (the aroma I’m imaging from the photos is out of this world), and your website looks great. My new ‘go-to’ site for vegan recipes. Thanks and keep it up!

      • Dana Shultz says

        This made my day! Thanks for stopping by and saying hello, Amanda! I hope you enjoy these pancakes – they’re our second most popular post to date. If you have any recipe requests or suggestions, let me know! We’re here to please and serve :D

  1. Kayla says

    Saw this this morning, and right now they are cooking in my skillet…..YUM!!!!! Made a few substitutions, but other than that they smell AMAZING!!! Thanks for the recipe!

  2. Alexa says

    I tried these this morning, they were amazing!!! I was skeptical about it really tasting like a chocolate chip cookie but it REALLY did. I think it’s the banana– it lends so much to a sugary taste without actually using sugar!

      • Lauren says

        I don’t know what I did wrong, but I don’t think they taste anything like a cookie….the banana flavor was too overwhelming

        • Dana says

          Lauren, sorry you didn’t get the “cookie” flavor as much as you’d hoped. Depending on how ripe your banana is, it can be a bit overwhelming. If you try them again, I’d suggest using a slightly less ripe banana so it’s not as strong AND adding a few more chocolate chips. Hope that helps!

          • Becky says

            I don’t like bananas cooked or blended in anything, so what is a good substitute for the banana, if there is one?

  3. says

    Hi Dana, I am new to the minimalist baker, your recipe sounds really delicious. Any occasion to have chocolate chips in my breakfast is okay for me !! Also, your photos are beautiful !!

  4. says

    I want them nooooow. O_O
    Holy cow they look delicious. I’ll definitly gonna try them out (with a few modifications like using protein powder instead of flour).

    • Andrea says

      I tried it with an egg instead of flax egg. The only difference is that i added 1/2 cup of flour instead of the 1/4 cup it calls for.

  5. says

    After reading through this post/recipe, I tried to look for an “Older Posts” button to find more amazing recipes, but I soon realized this is your first post! I can tell that I’m going to be a fan of this blog and I’m subscribing to your RSS right away :)

    P.S. If I don’t have almond butter, can I use regular butter? I realize that would detract from the healthiness of this post but it’s all I have and I reallly wanna try this :)

    • dana says

      So glad you found and like my blog so far! This is my first post of many to come. Yes, feel free to sub butter or another nut butter for the almond butter. And be sure to let me know how they turn out!

    • StephLily says

      There is nothing wrong with butter, organic butter is best and is free of hormones. There is very little lactose and its’s easy to digest. Many studies have proven that the saturated fat in butter does not cause atherosclerosis or cause pathologies, rather its refined carbohydrates such as wheat flours (even whole wheat) that can increase insulin levels and inflammation. So, adding butter does not negate the healthiness :) Its a common misconception. Enjoy your pancakes and btw I loved this recipe, I used coconut flour, coconut oil and butter on top! Beautiful pics.

  6. Kellyn says

    Just made these sans the chocolate chips and with a real egg, but holy cow these are delicious! This is my new go to easy pancake recipe. Excited for more recipes, keep ‘em coming :)

  7. says

    Um, YUM, girl! I’ll definitely be trying these! Can’t wait for all of the yumminess you’re sure to bring to our lives. ;)

  8. says

    Love this! I recently took sugar, gluten and dairy out of my diet, and it’s incredibly difficult to find recipes without added sugars. I think I will sub in cacao nibs instead of chocolate chips, though. I am psyched about your blog and can’t wait to see what else you post, thanks!

  9. H2O mom says

    Oh my goodness. I am a mom of a water polo player that has practice for 2 hours in the morning then again at night to be ready for jr Olympics yeah! But he is eating me out of house and home. Not to mention any friends that stop by. I’m making a giant bath (lots of ripe bananas). And let the boys eat those. Thank for this I love to have great tasting HEATHY food for my kids… I’m even trying a flax egg.

  10. Captain Girl says

    Allergic to bananas. Think I could leave it out, or can you recommend a substitution? They look WAY too delicious not to try.

    • dana says

      I’d recommend pumpkin or apple sauce for a similar texture, or even roasted butternut squash maybe? And then adjusting sweetness with agave/honey/stevia/brown sugar since the banana provides most of the sweetness in this recipe.

  11. Dee says

    These look awesome! But ugh, how can you add syrup to something that already has chocolate in it????

    Is there some thing I can use to substitute the banana? Or would it work if I just eliminated the banana and kept everything else the same?

    • dana says

      Leave the syrup off, by all means! I just have a super sweet tooth, which is why I added a little drizzle. I’d recommend pumpkin or apple sauce for the banana for a similar texture, or even roasted butternut squash? And then adjust sweetness with agave/honey/stevia/brown sugar since the banana provides most of the sweetness in this recipe.

  12. Laura B says

    I just made these pancakes! The only change I made was using a whole egg. I had dark choc chunks and did 3 T of that. These are AWESOME!! It made 6 small pancakes. Thank you for this great recipe!

  13. Erin says

    This looks awesome! I’m so trying them tomorrow morning!!

    Just one question, where did you add the almond butter? I can’t find it in the directions. Would it just go in with everything else at step 4? These look delicious!! I can’t wait to try them!!

    • dana says

      Good catch! I simply forgot to add that in there. But I’ve just fixed the recipe – hope that helps!

  14. Sarah says

    I’m kind of ecstatic that I happened across these on Pinterest! What do you think about almond meal or coconut flour? Would they make the pancakes too dry?

    • dana says

      I’d use less coconut flour since it’s so absorbant, but almond meal should be a 1:1 trade. Try it out and if the batter looks too dry, add a little more almond milk. Let me now if it works out!

  15. Kat says

    it seems im the only one that this didnt work out for! my batter was VERY thick, not runny at all, i actually had to put the dough on and then flatten it out so it was more pancake like. and i dont know why, i followed the recipe to a T! how was your batter? Still taste good tho!

    • dana says

      It can depend on how big your banana was..I did a little more almond milk at the end to thin it out. I’m kind of a test as I go baker so while those are the general measurements I use, I’ll compensate until it looks like the right consistency.

    • Katie says

      Mine turned out the same way, Kat. I’ll add more milk next time, but they were still delicious!

  16. Emily says

    making these with my friend right now! we’re so excited! the fact that each serving is 400 calories just made my day :) please, please keep posting! cheers

    • dana says

      Lovely! So glad you and your friend like them. And I too love that it’s like having a cookie for breakfast for just 400 calories! More recipes to come : )

  17. Jenn says

    These were pretty awful. The only good thing about them were the chocolalte chips. We had to throw them away…I followed recipe to a “T”.

  18. Margaret says

    I knew my family would love these so I doubled the recipe to freeze the leftovers. Just one problem – there were no leftovers!!! Thanks for this awesome addition to our Sunday breakfast rotation. I love that you’ve created a fun way for my 3 yr old to get in flax seed, oatmeal, 100% whole wheat flour, and fruit all while thinking mommy lost her mind and made junk food for breakfast ;) We used mini choc chips and loved them!

  19. says

    I made these this morning, I subbed blue berries for chocolate chips and it was still delicious! It’s important to cook them on medium though, mine were getting too golden brown before they were cooked all the way through… but since they were vegan it didn’t bother me. lol :) Delicious and a perfect healthy breakfast!

  20. says

    Dana, these look so amazing! The fact that they don’t contain butter or sugar makes it even more tantalizing (from a baker’s perspective). Really looking forward to see what other recipes you publish here!

  21. Vanessa says

    I followed the recipe to the T and they were amazing! so delicious and moist. The batter is pretty thick but I assumed that was how it should be for this type of pancakes. I used Justin’s Maple Almond butter (which is amazing) my only complaint would be that the batter only makes 5 small pancakes. There were not enough for 3 each for my husband and I.. we kept wanting more! next time I will try doubling or even tripling the recipe for my large family.

  22. Erin says

    These look delicious!! I don’t have any almond butter. Can you use reduced fat peanut butter instead of almond butter?

  23. says

    Tried these pancakes out last night, and they were delicious! I don’t usually do dairy-free cooking, but this was surprisingly good. I’m not a huge fan of the chocolate chips, but I think these would be good without them or with blueberries instead. I’m surprised that using a banana and the flax egg substitute worked like a charm. I plan on experimenting more with this recipe. Oh, and I did have a problem with them burning, but I think it’s because I tried to make the pancakes too big. The smaller ones worked much better.

  24. Roula says

    Wow this looks really yummy! cant wait to try it :) i’m so happy i found out about your blog.
    btw: the pictures are amazing! good luck

  25. Ashley says

    Wow i just made these for myself as a treat to celebrate the Fourth of July! OMG i am in love. First I love simple recipes where I usually always have the ingredients. Secondly, this recipe is so easy to follow and the results are so good…just delicious!. I love the hint of banana taste with the chocolate! i will be making these all the time fro my friends. Thank you so much for sharing!!!

  26. says

    What a treat to come across your blog! It has been added to my blog feed, and I look forward to seeing what else you’re going to be cooking up! I tripled this recipe and made it foru family. They are all for mixing this pancake recipe into our Saturday morning repertoire.

  27. says

    Wow, this looks amazing! I’ve got a question though, can you taste the banana? I guess subbing applesauce would work really well as a replacement, but we don’t have any at home atm.

    I really like your thoughts on minimalist baking. Mine are pretty similar, but I’ve never thought about calling them something. :)

    • dana says

      You can taste it in slight, but it’s not as strong as you might think. Applesauce might work as a substitute, but it would definitely affect the texture. Give it a try though – experiment and make this recipe your own!

  28. Megan says

    I made these this morning for breakfast and OH MY GOSH. not only were they delicious, but they were the absolute MOST delicious pancake I have ever ate. Seriously. These are so good. Insane. LOL! oh and I used coconut oil so there was a slighttttt coconutty-ness to them. Lovelovelove! Making more tomorrow:D

    • dana says

      I know, right?! Friggin’ delicious. So glad you shared my love for them, too! Thanks for sharing, Megan!

  29. Michelle says

    These were great! Just the right amount of healthy & sweet! I am going to look around the rest of your blog for more recipes to try! :)

  30. says

    just made this recipe for brunch – it was good! just added some cinnamon/nutmeg, and added an extra 1/4 cup flour since I used an egg. very filling, and I love chocolate chips in pancakes. will make again soon

  31. Jeanine says

    I always have trouble making regular pancakes, (burnt outside raw inside) and these were also hard because they didn’t seem to bubble when it was time to flip. Are they supposed to be gooey inside? Ours were, but I figured it was OK since there were no eggs. Any cooking tips?

    • dana says

      Great questions! Because I’ve worked plenty with a more dense pancake batter, I forget that it may not be as simple for other people. As for cooking tips, keep the skillet around medium heat – it shouldn’t be smoking. Also, these won’t bubble up as much as a traditional pancake so just lift up the underside a little around the 1-2 minute mark to make sure they’re getting brown. You want to flip these when they’re golden brown and then cook them for another 2 minutes or so. They will be a little soft in the middle but it actually tastes better that way. And it doesn’t matter since there aren’t any eggs, like you said. Hope that helps! Any more questions, please ask!

  32. Dixie says

    We had breakfast for dinner tonight and I made these and I just have to tell you they were wonderful!!! I doubled the recipe to feed my family and it worked great!! I used 1 whole egg and 1 egg white and added 2 T ground flax instead of the “flax egg” and it worked perfectly. Very filling and satisfying pancakes. I will be making them again and again. Thanks for sharing a great recipe!!!

  33. Suzanne says

    Dana,
    is there something else to be used beside coconut oil?? It seems to be unhealthy and high in saturated fatty acids. Thank you for your help! Plan on making these for my sons first day of school.

  34. K says

    I made these for breakfast, and they were delicious! I used skim milk (bc it is closer to expiring than my almond milk) and real eggs. I doubled the recipe also. I definitely plan to make these again!

  35. Christie says

    Just tried these. They were easy to make and the kids and I both LOVED them. I thought just two were plenty to feel full/satisfied! Very good, thanks for the recipe!

  36. andrea says

    AMAZING!!! This is our new go-to pancake recipe!! we added blueberries so good! Only thing I omitted was the flour, I added one scoop protein powder.. yumm

  37. k says

    Tried these but it didn’t work at all!
    I followed the recipe exactly but they were too thick to cook properly and they were burnt and raw.
    Super disappointed!

    • dana says

      Sorry these didn’t work out – they’re worked for me multiple times and tons of other people so I’d encourage you to give it another go only add more almond milk to the batter to get it a bit thinner, and turn your skillet down to cook them more slowly.

        • Joni says

          I used a cast iron skillet and had to turn the heat down because it holds heat more but they turned out amazing so you might try adjusting the heat depending on the skillet you use. Also be careful how hot the skillet is before adding the batter.

  38. Marci says

    I cannot wait too make these!!! Need to wait for a day my roommates won’t be home so I won’t have to share, bwahahaha!!! BUT – can the oil be subbed for what or completely omitted?

    • Marci says

      I’m also going to try it with an egg, peanut butter, and granola…just going off what I already have in my pantry.

      • Marci says

        Alright, I totally made them! Used granola instead of oats, crunchy peanut butter instead of almond butter, an egg instead of the flaxseed egg, and omitted the oil and used regular milk and ended up using more milk than the recipe called for but they turned out great!!! This recipe lasted me 3 breakfasts :)

        • Kate says

          Congratulations on making a whole new recipe, Marci. This seems really pertinent to the original blogpost!

          Next thing I know I’ll be on minimalistmarci.com!!!!!!!?

          :)

  39. Janet says

    Love your blog point of view. I will be subscribing! These pancakes look delish! Can’t wait to try them. I like that the recipe serves two :). Looking forward to your next post!

  40. says

    These sound delish, and I have all the ingredients except for the almond butter. I’ve never used almond butter. Is it like butter or is it like sunflower butter? Just trying to figure out where I could find it or what I could use instead since I know my family will love these.

  41. Julie says

    We’re eating this for breakfast right now. They are delicious, but very gooey in the middle. I think hubby has the pan too high, but he’s having a hard time flipping them. But even muddled and gooey, they’re delicious! He’s been flattening them after flipping, and that seems to help with the gooeyness. But a great recipe! Thanks so much!

  42. Yaz says

    These were so delicious!!!!! I apologize cause I hate when people comment and they change the recipe so much is nothing like the original. I used a whole egg, ff milk, coconut oil, a little bit more ww flour and left the almond butter out (didn’t have any left) I left my mashed banana and baking powder for a second to look for something and when I came back it had almost doubled in size! Pretty cool. My pancakes were so airy and fluffy. The coconut oil gave them a subtle coconut flavor that went perfect with the banana and chocolate chips. Thanks for sharing this recipe!!

  43. Kristen says

    You should seriously consider posting that second to last pic to foodporndaily.com. These look fantastic, btw.

  44. Sam says

    I subbed Perfect Fit Protein Powder for the flower and still got a GREAT and delicious result. A bit more dense but absolutely delicious and filling !

    THANKS !

  45. Stefanie says

    I made these this morning but my batter was very thick, almost like cookie dough. I followed the recipe exactly. Maybe I should add more milk? I used regular milk – maybe that makes a difference?

  46. KellyK says

    I made these this morning as waffles instead of pancakes. I substituted a chicken egg for the flax egg, and PB for the almond butter. I also left out the chocolate chips (I wasn’t sure how that would work in the waffle iron). The kids (2 and 4) loved them! My only complaint is that it only made 2-1/2 waffles. I guess I should have read the servings at the top. My kids would have easily eaten another whole waffle each if I had doubled the recipe!

  47. Paige says

    I made these without chocolate chips, substituted unsweetened applesauce for the canola oil, and didn’t use any butter. These still came out wonderful! I ate them with a thin layer of peanut butter on them and sugar free maple syrup. Delicious! Wish I used a little less banana though.

  48. Kendalyn says

    How do you think these would work out as waffles? I am personally not a fan of pancakes but the batter an the product itself looks and sounds sooooo delicious. I have a 1yr old who loves waffles as much as I do and I do think she would just love this!!

  49. Marielle says

    I used a normal chicken egg and they turned out great! Should’ve added a little honey to make them sweeter though.

  50. Renea says

    I’ve made these twice now. The first time I pretty much followed the recipe, but used eggs and scooped a few table spoons of ground flax, and added the last cup of a multigrain mix from trader joes to clear out the pantry. Today we skipped the almond butter, and used coconut butter and also sloped the choc chips. Added a mix of raspberries and blue….. Kids devoured both batches!

  51. Barbara says

    Was very excited to try this, thinking it would be healthier with bananas, wheat flour and oats. Well, it really isn’t. Picture is beautiful… but 400 calories for 2 small pancakes is not that figure friendly to me. They do taste okay, better than another recipe I tried, but not really anything I absolutely must make again.

  52. Francheska says

    I’m confuse as to how the serving size works. It says that 3-5 pancakes per serving and its 400 calories. And the recipe makes just about 5-6. Shouldn’t it mean that the whole thing is one serving?

    • Dana says

      Francheska, I just broke it down that way because when I made the pancakes, that’s how many I ate and it seemed like a reasonable serving size to me.

  53. Laura says

    I have had this recipe on my pinterest boards for a while. We woke up this morning but couldn’t decide what to eat so I decided to make these. Oh my goodness!! We loved them. I know some people are grumbling about calories etc… but would you really have them every day for breakfast?! This is a breakfast treat for us. We are already planning the next time we have them and are considering adding grated apple and cinnamon instead of the chocolate chips. Can’t wait. We will be back to look for more of your recipes!! Well done. Xx

  54. Katie says

    I made these this morning and of course, they were amazing! Banana, oatmeal, and choc chips are one of my favorite flavor combinations by far. The recipe made 5 small pancakes and after 2 I was completely full and satisfied! I also was looking for a way to use a very ripe banana I had and my new almond butter and flax meal so this was perfect! The only changes I made were white flour because I was out of whole wheat and regular 2% milk because I have no issue with dairy. As for the calories, even though these do taste decadent, they were so filling I was right around where I wanted to be for breakfast anyway. Plus these would have a very different effect on your body than regular pancakes drenched in syrup. I found these needed very little syrup.

  55. Haley says

    I made these this morning and they were awesome! I will definitely keep this recipe for a long time! OH! My toddler adored these with a side of strawberries! She is so picky too! Thank you for helping me feed my kid today! lol! :)

  56. Cindy says

    I just finished eating these…they were delicious! I was a little skeptical because they didn’t look as pretty as your pics…but they tasted like warm gooey chocolate chip cookies. I swapped out flour for spelt flour and I had a large chunk of belgium chocolate so I just cut some off of that and chopped it up instead of the chocolate chips. I will definitely makes these again, but next time I think I will substitute the oil for applesauce. Thanks for the recipe and can’t wait to see more ideas from you!

  57. Allison says

    I made these this morning with a real egg, natural peanut butter, skim milk, and no canola. They were pretty good! I liked that they weren’t sugary sweet or crumbly, but I imagine they might be a little bland without the chocolate. I also added about a tsp of cinnamon. Might add more next time.

  58. anita says

    Made these w my kids for dinner tonight…taste good…texture weird. If u r thinking pancake it’s not at all…but if u r thinking fried oatmeal than its spot on. I love the healthy twist n the chocolate lure for the kids. Did anyone else have textural issues or just me? I’d love it more pancakey

    • Dana says

      Hey anita! Yeaah, these do have a bit more of a dense texture but that’s what I love most about them. That, and they have an entire banana and no butter or added sugar! Seriously my personal faves of all time! Thanks for saying hi!

  59. norma says

    I like to throw together oatmeal, a bit of oil, a spoonful of maple syrup and enough water to make slightly soupy and
    make waffles. Finish with Nutella and a few sliced strawberries for a decadent treat.

  60. Kate says

    Oh my god these are good. I am eating them right now! Not like the usual cakey, spongy pancakes. Dense and perfectly sweet. Thank youuu

  61. LS says

    Just made them… the trick is to make very small pancakes… it was very good the nutritional value for the whole batch is around 1000 calories…. I ended up eating them all !!!

  62. JenniferH says

    Wow! For your first blog post, just an amazing turn out in responses. Congratulations! I know its probably early for requests…but I’m a waffle queen, mostly because I work from my car, and waffle sticks are so much easier to carry. I would love to see this as a waffle recipe! The batter seems to be thick enough that it might actually be a good waffle as is :) Thanks for the wonderful pics, and the post, you have a loyal follower!

    • Dana says

      Thanks for sharing, Marisa! So glad you and your friends enjoyed the pancakes so much. They’re certainly one of my all-time faves!

  63. Alice says

    Mine did not turn out looking like yours. They were yummy but I think my batter was much thicker! Perhaps I need to add more milk?? The batter was super thick!! Yours look way better and more like a pancake.

    Also, I didn’t have chocolate chips so I replaced them with dried cherries and it was yummy!

  64. Yessie Betancourt says

    Thank you so much for sharing this recipe. Pancakes are simply the BEST! I made them gluten free, and did not use butter cream because I did not have any and never used it before, but I don’t think it needed it because they were SO good. I also used soy butter. I keep my very ripe bananas in the freezer and when I need them I just defrost them and used them :) I have done these pancakes two times already and my kids, husband and I love them! Thank you very much, and congratulations!

  65. Ashley says

    Is the banana flavor very obvious? Hubbs hates bananas but I sure would like to sneak it in and try this recipe on him anyway! Or, could you recommend a substitute ingredient?

    Gorgeous first post! I have added you to my RSS feed and look forward to more greatness.

    • Dana says

      Hey Ashley! Thanks for the comment – so glad to hear you’ve subscribed. The banana flavor is detectable but not overpowering. Though I haven’t tried these substitutions myself, I would guess that you could use a not-so-ripe banana as the flavor wouldn’t be as strong. Additionally, you could sub greek yogurt, apple sauce, or even pumpkin! Let me know if you give any of them a shot and how they turn out!

    • Dana says

      I would use three flax eggs in place of the 7 eggs (3 Tablespoons flaxseed + 7.5 Tablespoons water) and then up your milk to about 1.5 to 2 cups. If there’s still not enough liquid, add a little more milk or another flax egg to soak the bread. Hope that helps!

  66. sharon says

    i LOVE these pancakes!!! i add a bit of cinnamon and omit the oil, but they are so perfect. :) great post-workout or pre-homework fuel. i like to top them with more almond butter, more chocolate chips, and a drizzle of molasses. mmmmm…

  67. Tamara says

    I used an egg, organic whole milk, coconut oil, and oat flour. They turned out delicious!! Thanks for the healthy recipe!

  68. Alyson says

    I tried this recipe recently and I LOVE it! I eliminated the chocolate chips to stay on my strict diet, but they were still VERY good. Thank you for posting this! Side note: clean-up was a breeze!

  69. Rachel says

    Just wanted to say thanks for the awesome recipes!! I recently subscribed to your blog, and your recipes are amazing! I went vegetarian about 7-8 months ago, and have begun trying to eat vegan now for the past month or so. I was struggling with baking though, because I didn’t know what to replace eggs with. Well now, thanks to you, I have an egg substitute that works AND is healthier!

  70. Tricia says

    Funny story about these pancakes: I made a batch for myself last Saturday along with a batch of crazy not good for you cinnamon roll pancakes for the kids (please don’t judge me :-)). My oldest slept in and didn’t get to eat with the rest of us, so I stuck the rest of your recipe and his share of the “other” pancakes in the microwave with the intent of finishing the chocolate chip ones when I got home from the gym (again, no judgement allowed). As I was heading out the door, I told the oldest that his super special pancakes were in the microwave, assuming that he would know that I meant the ones swirled with cinnamon sugar and topped with cream cheese frosting. When I got home from the gym, I opened the microwave for my reward for working out on Saturday and found instead the cinnamon roll pancakes. I asked my son why he didn’t eat his breakfast and he told me he had – he ate those awesome chocolate chip pancakes I had left for him! My husband then looked me right in the eye and said, “See what you’ve done! You’re turning them all into vegans!” I told him I intended the other pancakes for him, to which he replied he would rather have the banana chocolate chip pancakes any day. Thanks for the awesome recipe and for helping me quietly convert my children to veganism :-)

    • Dana says

      haha, that is awesome! I love that you are quietly turning your kids vegan without them knowing it. And how awesome that he picked the chocolate chip pancakes over the cinnamon roll ones AND he LOVED them! Ha ha, I love everything about this story. Thanks for sharing, Tricia! :D

    • Dana says

      a flax egg is traditionally 1 Tbsp ground flaxseed + 1 Tbsp water. The two combined create an ‘eggy’ texture to be substituted for eggs in recipes. However, you can also do the same with chia seeds (about the same ratio) OR just use a real egg. Hope that helps!

  71. Kiran says

    These pancakes are absolutely dee-licious and has instantly become a family-breakfast classic! We make it at least once a week. I can’t thank you enough for sharing this recipe! You’re taste is impeccable. I’m now a huuge fan of your blog. If you ever require assistance in recipe-testing as some chefs do, I’d be more than happy to contribute my time and efforts. Thanks again!

  72. Stephany Brisco says

    Just wanted to let you know I found these on Pinterest. Made them and we loved them! LOVED!! Can’t wait for the rest of the bananas to get more ripe so we can have more. Thank you so much!

    • Dana says

      Whoop whoop. This makes me smile. So glad you found us and have enjoyed the recipes so far. Here’s to lots of cookie pancakes in 2013!

  73. Lisa says

    Made them this morning and they were delicious! They did not look half as pretty as yours, but I am thinking it’s because I used almond flour instead of whole wheat. Mine didn’t really keep any shape. But regardless they tasted great, plenty sweet (i used dark choc chips) and very hearty. Thanks!

  74. Angie says

    These look fantastic! Do you know how many carbs they have? I am trying to see how many Weight Watchers points they are!

    • Dana says

      Angie, 49 carbs per serving – about 100 in the whole bowl. However, these are healthy carbs – mostly from the banana and oats : )

  75. Sandy says

    These are delicious! I add a bit of water to make the batter thinner. I make a double recipe and cook them all and have enough to reheat in the microwave every morning for an easy breakfast for the week.

  76. Allison says

    Has anyone tried with pumpkin yet? It’s my favorite…just wanted to see how much to use in place of the banana, which I do not like at all. Thanks!

    • Dana says

      Coconut flour is more absorbent than whole wheat, so I would add it a little at a time. Play with the consistency and give it a shot. Hope that helps!

  77. Rebeckah Tisdale says

    Could you provide the nutritional information on this recipe! Sounds and looks deli sh, but I want to count WW points for it. Thanks!

  78. says

    I made these for breakfast yesterday. They were a HUGE hit!! All 3 of my kiddos liked them. I made them GF , but they were still easy to work with. I can see this becoming a regular in my house :)

    Thanks for sharing.

  79. Debbi says

    I made these this morning for my family and they were soooo delicious! I did omit almond butter and used soy milk (my 9 year old is allergic to dairy, egg and nuts) but otherwise followed your recipe exactly and the whole family loved them! Next weekend we are going to try your blueberry muffin pancakes. Thanks for the yummy allergy friendly recipes!

  80. says

    I’ve made these pancakes more than a few times since first discovering this recipe. We love them! I use peanut butter instead of almond butter, an egg instead of the flax egg, and sometimes we use skim milk instead of almond. While I’m not entirely sure that they taste like chocolate chip oatmeal cookies, we don’t care. Whatever the taste, we can’t get enough of these! Thanks for posting such an awesome recipe!

  81. Mikaila McG says

    Just ate these for breakfast! YUM! I added a dollop of vanilla greek yogurt on top of my stack and drizzled a bit of lite syrup over it. Love!

  82. Blake says

    I’m making these now and followed to a T only doubled it I used coconut flour and read some responses and realized why they were so think. My main complaint is that they never binded together they remained just a blob that was hot instead of a blob in the mixing bowl. They never became pancake like ever. So bummed too cause I made kind of a brig deal to my family “breakfast for dinner!” So my tea maher tried it again exactly as listed still no good. But your pictures are incredible and we had lots of fun in the kitchen.

  83. erica says

    Im not sure if you have the nutritional info on this YUMMY pancakes which we absolute love, I can’t seem to see it anywhere on this post :( , but you think you could post the nutritional facts. Thank You

  84. Karissa says

    I’m interested in making these but I’m allergic to ALL tree nuts- almonds, pecans, walnuts etc. What would be a good substitute for the almond butter? Thanks!

    • Dana says

      Karissa, just try it without! But if you can stomach peanuts (since they’re not technically a nut) give that a try. Hope that helps!

  85. Brittany says

    I saw these on pinterest the other day and couldn’t wait to make them for our traditional sunday breakfast. My 3 year old daughter just said “these are yummy momma!” I agree. delicious. Made them just like the recipe said except I didn’t have almond butter so I used tahini and it was fine. They have to get pretty brown before flipping so I burned the first one. just fyi. anyway, great, easy recipe. thanks!

  86. says

    I LOVE making healthy pancakes, I do it at least once a week! These are def in my top 5 fav healthy pancake recipes. I added blueberries becaus I always like to get an extra serving of fruit :). I tried 1 pancaked w.o the BB and it turned out lovely. When I added the BB’s, it became a big mess and the cakes would not stay together – boo! O well, I can still eat them :) Thanks!!

  87. Kate says

    I was just curious if I could make these in a waffle iron? I am unable to make pancakes on my stove at the moment and would LOVE to try these out! Get back to me when you can. :)

    • Dana says

      Kate, I think you probably could. Just make sure to adequately grease your waffle iron with non-stick spray or canola oil so they don’t stick. Hope that helps!

  88. Brianna says

    Holy cats! Tastiest pancakes ever. I used a real egg, peanut butter instead of the almond butter and also added in some fresh homemade applesauce and sliced almonds. Topped it off with some vanilla greek yogurt, bananas, and some raspberries. Delish!!

  89. Hannah says

    Wow! I tried these this morning. They are so soft, chewy, and crispy with gooey globs of chocolate, and bits of oats that they are exactly like oatmeal-chocolate-chip-cookie pancakes. I think you nailed this. The first two pancakes seemed to be clinging to the pan for their lives for some reason, which I think is because there might have been too much banana, so I added a pinch more flour to the rest of the batter and greased the pan a bit more and they turned out fine. So yummy, and really filling.

  90. clari says

    Just made these for my kids and they loved them, now I have a much better breakfast option for me and the kids. Thanks!!!

  91. Jennifer says

    I really want to make these, I’ve had the recipe saved forever now! But, I only have whole flaxseed, not flaxseed meal. Is there a way to still make these?

    • Stephanie Michaud says

      Yes, you can grind flax seeds with a coffee grinder. It is fairly inexpensive, easy to find and convenient when cooking.

  92. Lauren says

    DELICIOUS! I’ve switched the quantities of oats & flour and used a chicken egg, but otherwise exactly followed this recipe. They have lots of texture & flavour, but are still a little fluffy. Usually eating pancakes makes me feel sick and bloated, but these do not. I have been making these for my family every weekend, we love them.

  93. Michelle says

    These are AMAZING! I have eaten 1/3 serving of these everyday for the last 2 weeks. I’m addicted. I make them in advance and then heat up in the microwave; ready in 30seconds! It’s a delicious and healthy way to get in my carbs after my workout!! Thank you for this recipe!

  94. Stephanie says

    These pancakes were delicious and very filling. Is this recipe supposed to serve two people? My boyfriend and I had double it. I will also have to adjust the liquid (milk), my batter was a little thick (my flour must have been too packed) and it was a little bit more difficult to handle in the pan… This recipe is a keeper!

  95. Stephanie says

    I made a double batch and they were delicious. However, they were not very fluffy and tended to break apart. I did everything exactly as the recipe except I used almond flour instead of all purpose. Would that make such a difference? Any thoughts or recommendations so they will be fluffier and stick together better next time? Thanks for the recipe!

    • Dana says

      yeah, almond flour is much different in texture than all purpose. I’d recommend subbing another AP-like flour next time if you’re going for gluten free, such as white rice flour or oat flour. Hope that helps!

  96. Dana says

    so i just decided to look back at where this recipe came from. turns out your name is Dana (so is mine) and you posted this recipe on june 22 (my birthday). how weird!! anyway, just wanted to say that it is clearly a majorly popular thing you have here since i put it on my blog (gastrogirl.tumblr) 8 months ago and as of right now it has 153,047 notes. it gained 32 as i typed this. you’re a rock star!

    • Dana says

      ha! Probably thanks to you :D Thanks so much for sharing it. It’s by far my most popular recipe to date with more than 1/2 a million pins. Cheers to pancakes and having the name Dana!

  97. Michel says

    Made these for breakfast this morning since I had a well ripened banana and homemade almond butter on hand. I used a gluten free all purpose flour and vegan mini chocolate chips. These were delicious. My only issue was the batter being thick and mine tended to slightly burn. After reading the comments I will add a little more coconut milk next time and lower the temp. I had it on medium but every stove is different. Despite all that, I ate the whole stack not realizing the calorie/carb counts. Next time ill do half-sies! Thanks for the recipe!

  98. Jessica V. says

    I made these this morning, they were delicious! I didn’t have any syrup because I’m out of 100% pure maple but I’ll try them with it next time. I think next time I’ll sub the whole wheat flour with coconut flour and see how they do or possibly leave out the flour all together.

  99. Dianne says

    OMG I saw this recipe tonight and couldn’t stop thinking about it so I loaded the kids in the car and went and got almond butter and chocolate chips. Came home and made them and they are scrumptious.

  100. says

    Made these again……….this time used the almond butter, incredible! Daughter suggested heating maple syrup with chopped walnuts.

  101. Hannah says

    Could you use peanut butter in place of almond butter? And what could you substitute for the flax seed meal if you have none on hand?

  102. Susie says

    So so yummy!!! I did use actual eggs instead of flax eggs & peanut butter instead of almond butter. They turned out amazing!

  103. cis says

    Thank you very much. I wish I had found this earlier this morning, but will definitely try it tomorrow (or possibly for lunch) *blush*

    One thing though: please do not recommend (or use) canola oil.
    Canola oil just UNHEALTHY and it is simply health-killing when used in cooking. I know Americans have been brainwashed about canola, so it is worth reminding everyone. Use organic, extra-virgin, non-bleached, non-deodorized COCONUT oil instead (it has many health benefits too, such as increased energy/reduced fatigue, reduced candida problems, does not tend to store as fat, due to its medium-chain triglyceride structure).

    Why 4 stars? Because of the canola oil mention. Otherwise the recipe would have got a 6 out of 5!!!

  104. Andy says

    These are my favourite! I’m so happy I came across your website, I’ve been loving your recipes so far!

  105. Emi says

    I bookmarked this a while ago, but never had the chance to make it. This morning I found I had all the ingredients and OH MY WHY DID I NOT TRY THIS EARLIER it’s brilliant. Thank you for an amazing recipe. x

  106. says

    I love this recipe for many reasons. The primary one is that it’s DELICIOUS and it’s hard to mess it up. I saw this a few days ago and have made them half a dozen times already, yes- I had pancakes for dinner. They come out moist, soft on the inside but with crunch on the outside. You don’t need to add the syrup because they are plenty sweet. The picture was what really attracted me to this recipe and it just happens to be that my boyfriend is a vegetarian working towards becoming vegan so this recipe is definately going in our treasure box. I really did not expect to get such great results without eggs, milk and butter. This is fantastic. Thank you so much :)

  107. Maria Trela says

    I used a regular egg and coconut flour. They are delicious but refuse to keep the shape of a pancake. They are more like pancake pieces. Any thoughts?

  108. Janet says

    I made these over the weekend using a real egg instead of vegan egg, peanut butter instead of almond butter, & skim milk instead of almond milk. I topped them with banana slices & a few extra semi-sweet chocolate chips. Added a glass of milk and…..perfection! I will definitely make these again, they were amazing! Thanks so much for sharing!!

  109. Ashley says

    Is there any way to modify this recipe to make it into banana bread but with the same taste?
    Would adding more flour work?

  110. Robin says

    Pumpkin subbing: Disappointed to say that substituting the banana for Libby’s pure pumpkin did NOT turn out well :( I was out of bananas and figured the pumpkin would give it a similar mushy texture but I ended up with a pan full of unflippable, yucky, messy batter that just did not firm up. I know it’s entirely my fault for changing the recipe and I’ll definitely try it again someday with the banana!

  111. Alexis says

    I’ve made these twice! SOOOO GOOOD! I just added some unsweetened coconut and peanut butter because I didn’t have almond butter. Thank you, these are a new staple in my kitchen

  112. says

    Just made this recipe for breakfast and doubled it so I could share with the whole fam- so good and easy!! Love the texture with the oatmeal in it. Thanks so much!

  113. Bobbi says

    Delicious pancakes! We make them at least once a week! Most requested breakfast at our house! Can you make a vegan apple cinnamon pancake recipe?

  114. Lindsay says

    These tasted wonderful! I used regular egg and milk since that works for our diet. Only problem was they they got nearly black before they were firm enough to flip. They weren’t burned exactly, but got so dark that I really had to convince my kids to try them first. A double recipe was just right for a family of 4. Very filling and tasty!

  115. Raquel says

    Question…
    If I choose NOT to make it with the ripe banana, applesauce or any other fruit purée, is there anything I should add more of or perhaps less of?
    I am not a fan of cooked banana at all! Despite, I gave it a try with this recipe anyway. Ignoring the smell and taste of banana in these pancakes, I thought they weren’t bad. The chocolate chips truly helped LOL.

  116. Eliana says

    I made the batter the night before to make it faster on school morning. Slightly hard to flip but kids loved them and I love giving them a whole grains breakfast! Thank you.

    • Dana says

      Yes! These pancakes are a bit more tense than regular pancakes and a little hard to flip, but I think so worth the effort and so much healthier than traditional cakes. Glad you enjoyed!

  117. Robin says

    Saw the link on FB last night and made them this a m. Delicious and nuitrious and a welcome change from my two ingredient cookie breakfast.

  118. Gina says

    These are my favorite pancakes, and I have been cooking different kinds of pancakes for years! We have them every Saturday morning now. I use almond milk and almond flour to make them gluten-free. I’ve also found that letting the batter sit for at least 5 minutes to thicken before cooking makes the pancakes hold together better. Thanks so much for this wonderful, healthy pancake recipe!

  119. says

    This has become my family’s go-to gluten free pancake recipe. I always triple the recipe so we have leftovers. Today I mixed it up a bit and replace some of the banana with pumpkin – it was a huge hit. Thank you!

  120. julie says

    I’ve just moved and I can’t find my go-to pancake recipe so I searched the internet. I was disgusted with all the chocolate chip pancake recipes I was finding. All involved added white sugar and all the pictures showed these thin, white, boring pieces of blah. As soon as I seen your chocolate chip pancake picture, I knew this was a good recipe. I’m not vegan but I love to use flax and oats are essential to a delicious, hearty pancake (in my opinion). Good job, the only criticism I have is that the recipe makes such a small batch. Next time I will be doubling it at least! Thanks!

  121. Andrea says

    I am making these for new years day breakfast. I was wondering if I could make the batter in advance? how far in advance would be ok? Thanks so much. Can’t wait to try them!

  122. KarenW says

    I just discovered this site the other day and there are so many delicious looking recipes! These pancakes are the first recipe I made, I made a double batch for my parents and I, this morning, and they were delicious! They were dense and oaty but in a good way. I will definitely be making them again and trying a bunch of your other recipes.

    • says

      Aw, thanks Karen! So glad you enjoyed the pancakes – they’re one of my favorites. We love hearing from new readers. How’d you find us? Any recipe requests? We’re always looking for inspiration from our audience. Have a great day and thanks again for saying hello!

  123. Jennifer says

    I just found this recipe and it looks amazing! One question though: could this double as a waffle recipe? I can’t see why it wouldn’t because waffles and pancakes have the same ingredients, but you never know sometimes.

    • Jennifer says

      I read through the rest of the comments on this page and you can make waffles with this recipe. Sorry for the repeat question!

  124. Laura says

    I was craving something sweet and ended up making these for dinner. Trying to eat healthy and omg these are delicious!!! I used coconut oil and crunchy almond butter which makes them that much better! Ended up using a little extra milk. Great recipe,

  125. says

    These look delicious. I’m not a big banana fan (my bf is though). I saw a picture on pinterest with the caption Healthy and almost fell off my couch. Good job! Def. need to try soon!

  126. says

    You actually make it appear so easy together with your presentation but I in finding this topic to be actually something which I believe I’d
    by no means understand. It kind of feels too complex and extremely large for me.
    I’m taking a look ahead for your next submit, I will try to
    get the cling of it!

  127. Ashley says

    I just made these for Valentines Day breakfast, and they were amazing!!! My boyfriend was equally as pleased. The only modification I made was using a real egg instead of flax egg, and it worked perfectly. Thanks for the recipe!

  128. 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!

  129. 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!

  130. 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!

      • says

        Amazing blog! Do you have any suggestions for aspiring writers?

        I’m hoping to start my own site soon but I’m a little lost on everything.
        Would you recommend starting with a free platform like WordPress or go for a paid option? There are so
        many options out there that I’m completely overwhelmed ..
        Any ideas? Thanks a lot!

  131. 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!

  132. 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.

  133. Alyssa says

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

  134. 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!

  135. 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 :)

  136. 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! :-)

  137. 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!

  138. 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.

  139. 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.

  140. 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!!

  141. lisa says

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

  142. 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!

  143. 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!

  144. 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!

  145. 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.

  146. 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!

  147. jen says

    Hi! We have an egg and nut allergy in our home. Any suggestions as to what to replace the almond butter with??
    Thanks! I can’t wait to make these :)

  148. Nayelie says

    I want to try this recipe but I’m currently missing the flax; would it be okay if I just use regular eggs?

  149. melody says

    Im totally gonna try making these for breakfast tomorrow ;)

    by the way what type of program you’re using for editing your photos? i really like the way they look!

  150. Kristy says

    These are AMAZING!!
    I’ve made them a few times now- they are even good cold out of the fridge!
    I always use Pamela’s all purpose GF flour, but I’ve used peanut butter instead of almond butter, raisons instead of chocolate, i’ve added ground cinnamon and nutmeg….
    even walnuts :-)
    They always turn out super yummy!
    And they freeze well too!
    I make 5x the recipe because left overs are a must here.

  151. Becky says

    Made these just now and had to comment before I am even done eating them. These are FABULOUS!! I made a few adjustments. Regular egg, peanut butter, mashed up cottage cheese for the milk (no milk but desperate to try these) and added walnuts. They turned out perfect! So happy I tried these. Didn’t disappoint! Thanks :-)

  152. Vicki says

    I am so in love with this recipe and make it once or twice every single week. I’ve had trouble with doubling/tripling/quadrupling this recipe. The texture never turns out right. Could you help me with increasing the size of the batch? I follow your recipe to a “t”… I take the step of warming real maple syrup on the stove before I get started so it thickens up for me by the time I am done. Please help so I can make more more more at a time! Thank you so much!

  153. Steph says

    Hi there,

    Thanks for sharing this oh so simple and delicious recipe with all of us. I have one quick question. Can i sub the wheat flour for almond meal? or would a gluten free flour be preferred?

    Thank you again.

  154. Romi says

    I just made these with my boyfriend, who is genuinely so disgusted by healthy food, he won’t touch anything green. But he loved these, he has asked me to ‘never not make these’ and yes, they were absolutely delicious, and I didn’t feel guilty about eating them. Thank you so much :)

  155. Natasha says

    These pancakes are freaking amazing!!!!! I can’t wait to make them again!!! I used a real egg and whole milk and half almond and half peanut butter and they were YUMMY!!!

  156. Enrika says

    I just discovered your blog and I am elated by the simplicity of the recipes and the wonderful pictures. I am on the verge of making a major lifestyle change to improve my eating habits but have been very stressed out and intimidated by all the complicated recipes and information I have found online. I love how delicious and enticing your recipes look but I mostly love the simple ingredients you use. Thank you! I can’t wait to try them out!

    • Dana Shultz says

      Glad we can do our little part to simplify cooking! Good luck and let us know if we can be of any help in the future! Cheers, Dana

  157. Monica says

    Do these freeze well? Looking for Eggo alternatives for my kids! Would like to make batches of healthy pancakes and waffles I can freeze.

    • Dana Shultz says

      Hmm, not sure! But I would assume so. I would just cook as normal and then reheat in the microwave or oven. Hope that helps!

  158. Jan says

    G’day guys from Oz. Made these this luvly Sunday morning. Used an egg and buckwheat flour and just a little more coconut milk to make them a little more spreadable. Cooked in coconut oil, served with coconut yoghurt and sf maple syrup. I used sf well naturally choc chips which have recently become available here. Made 6, just had 2, so, yay, brekkie for next 2 days sorted. On ya!

  159. Taylor says

    So I’m a little late to the game on these, obviously, but I’ve been a MB fan from the start! And yep, they are amazing. You ACTUALLY don’t need syrup for these. I’ve tried tons of pancake recipes where they’re like “omg so amazing you don’t need syrup”…but yeah, you do. But not with these! Love all of your recipes. Whenever I want to make something good I just come to your site and you never let me down. <3 you guys!

  160. vicki says

    I have made these a million times and I absolutely love them! However anytime I have tried to double the recipe or even make it times 5to use my ripe bananas it never turns out right. The pancakes always seem Uncooked in the middle. Do you have any advice for what I might be doing wrong or how to best double or triple the recipe?

  161. Roberta says

    Just made these this morning with a couple of minor substitutions: sunflower seed butter instead of the almond butter and flaxseed meal instead of the flour. They came out OK; I feel that the flaxseed meal was a bit too strong in flavor and overpowered the other ingredients. My 2 year old took a couple of bites but did not gobble them up like I had hoped! (we didn’t use maple syrup.) I am planning to try this recipe again with whole wheat flour, if that goes over well I will continue to other gluten free options. Loving your site and look forward to trying more recipes!

  162. Katerina says

    OMG. That’s all I can say. From picture, to plate, to mouth. SO GOOD. The best I’ve had, probably, ever. SOO SOO GOOD. Thank you much!! Also, such creativity, just awesome. Keep the vegan goodness coming.

  163. Julie says

    I have been making these for a couple of years now and have never commented but feel I must do so because my family ABSOLUTELY LOVES these pancakes. They are delicious and pretty easy. I get excited whenever my bananas start to turn a little brown because I know I have a special breakfast coming up. I am going to try them as the waffles this morning just to change it up. Thank you!

  164. says

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