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 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.
- 1 very ripe medium banana
- 1 teaspoon baking powder
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- pinch salt
- 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.
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
Natasha June 22, 2012 at 1:48 pm
Oats + chocolate chips + maple syrup = YUM!
Emily B June 22, 2012 at 2:28 pm
Yay Dana! Another brilliant brain child of yours! Great idea and beautiful start! These look amaz-mo.
admin June 24, 2012 at 3:21 am
Thanks for the kind note, Em!
Linda Demjen June 22, 2012 at 3:28 pm
Love it! It really made me want to go make them! They look yummmmy!
Kayla June 22, 2012 at 3:44 pm
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!
hannah June 22, 2012 at 4:16 pm
Love the new site! These look delicious! xxx
Alexa June 23, 2012 at 7:12 pm
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!
admin June 24, 2012 at 3:21 am
Just like a cookie, right! Glad you enjoyed them as much as I did.
Lauren September 9, 2012 at 8:48 am
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 September 9, 2012 at 11:56 am
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 October 11, 2012 at 4:30 pm
I don’t like bananas cooked or blended in anything, so what is a good substitute for the banana, if there is one?
Dana October 11, 2012 at 5:30 pm
Most hearty fruit purees will do with the best options being pumpkin and applesauce.
eliza June 23, 2012 at 9:17 pm
These look amazing. I am going to try them tomorrow! Keep the recipes coming!!
lysa June 23, 2012 at 10:42 pm
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 !!
admin June 24, 2012 at 3:23 am
Thanks! And I hope you’ll stick around.
MaidOfSteel June 24, 2012 at 8:35 pm
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).
rhaya June 25, 2012 at 4:59 am
these sound fab! wondering if anyone has tried them with an egg instead of the flax egg?
Andrea July 5, 2012 at 5:24 am
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.
Ashleigh July 16, 2012 at 1:13 pm
I made these with a real egg and followed the rest of the recipe exactly. They were delish!
myfudo June 25, 2012 at 6:27 am
Can’t believe this has no butter or sugar. This is amazing!
Mimi June 25, 2012 at 5:15 pm
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 June 25, 2012 at 6:59 pm
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 August 16, 2012 at 10:51 am
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.
Kellyn June 25, 2012 at 5:50 pm
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 :)
Jen June 27, 2012 at 12:46 am
Can this be made without the oil? I would think a banana and almond butter would be enough moisture?
dana June 27, 2012 at 2:10 am
I say give it a try! It would cut back the calories a little and be just as moist, I’m sure…
Alina June 27, 2012 at 2:20 am
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. ;)
An Escapee of Facebook June 27, 2012 at 1:15 pm
These look great! Thanks for sharing!
Jordan June 27, 2012 at 11:38 pm
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!
Leah June 28, 2012 at 12:51 pm
Yum these look amazing! Could you use a real egg? Congrats on the new blog :)
dana June 28, 2012 at 2:30 pm
Thanks! And yes, you can definitely use a real egg :D
H2O mom June 28, 2012 at 4:34 pm
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.
Captain Girl June 28, 2012 at 5:04 pm
Allergic to bananas. Think I could leave it out, or can you recommend a substitution? They look WAY too delicious not to try.
dana June 28, 2012 at 11:02 pm
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.
Ashley August 16, 2012 at 12:15 pm
Me too….will be picking up some canned pumpkin to try instead! They look so good!
Lauren June 28, 2012 at 7:01 pm
These look amazing! Repinning right now!
Jarred June 28, 2012 at 9:23 pm
Holy shit those look good! Nice work!
Dee June 29, 2012 at 2:16 am
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 June 29, 2012 at 8:43 am
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.
Laura B June 29, 2012 at 5:53 am
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!
Erin June 29, 2012 at 1:33 pm
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 June 29, 2012 at 3:10 pm
Good catch! I simply forgot to add that in there. But I’ve just fixed the recipe – hope that helps!
Monique @ Ambitious Kitchen June 29, 2012 at 4:21 pm
Whoooaaaaaa. These look increds.
Sarah June 29, 2012 at 8:36 pm
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 June 30, 2012 at 3:49 pm
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!
Kat June 30, 2012 at 6:30 am
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 June 30, 2012 at 3:50 pm
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 July 2, 2012 at 7:19 pm
Mine turned out the same way, Kat. I’ll add more milk next time, but they were still delicious!
Emily June 30, 2012 at 9:39 am
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 June 30, 2012 at 3:53 pm
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 : )
Mandy June 30, 2012 at 1:10 pm
Delicious! Love the concept of your blog and thank you so much for the nutrition stats. I’ll be following!
Starla June 30, 2012 at 6:09 pm
Aloha! Welcome to the wonderful world of blogging. ;-) I am excited to try these. mahalo for sharing.
Jenn July 1, 2012 at 6:14 am
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”.
Margaret July 1, 2012 at 6:21 am
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!
Jillian @ Reshape Your Life July 1, 2012 at 8:34 am
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!
hollicakes July 1, 2012 at 11:23 am
Just made these for breakfast, soooo yummy! Loved this recipe & your site, I’ll definitely be back!
Tiffany July 1, 2012 at 11:43 am
I think I have died and gone to heaven!
Thank you for sharing!
Slow Carb Diet Experiments July 1, 2012 at 1:41 pm
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!
Sarah July 1, 2012 at 9:13 pm
I am excited to make these tomorrow. I look forward to reading more posts. :)
Vanessa July 1, 2012 at 10:31 pm
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.
Erin July 2, 2012 at 9:35 am
These look delicious!! I don’t have any almond butter. Can you use reduced fat peanut butter instead of almond butter?
dana July 3, 2012 at 12:07 pm
yes, I’m sure they’d turn out similar : )
Wendy July 2, 2012 at 7:30 pm
looks amazing, will have to try these very soon. Thanks for the recipe.
Kay July 3, 2012 at 8:18 am
I like oats but I’m a huge lover of granola! Have you ever tried using granola instead?
dana July 3, 2012 at 12:06 pm
that’s a great idea!
riann July 3, 2012 at 10:39 am
Just found you via money saving mom. I love your site! These look great, can’t wait to try them.
Baley July 3, 2012 at 12:37 pm
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.
Roula July 4, 2012 at 3:23 am
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
Ashley July 4, 2012 at 11:02 am
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!!!
Kayle (The Cooking Actress) July 7, 2012 at 6:20 pm
I am so excited that you’re in the blog world! I’m already obsessed and can’t wait to make these pancakes!
Chelsea July 8, 2012 at 1:02 pm
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.
Cinnamon July 9, 2012 at 5:39 am
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 July 9, 2012 at 10:12 am
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!
Jen July 12, 2012 at 8:07 am
These were great!! My kids went crazy over them. Definitely adding this to my recipe box….thanks!!
Megan July 12, 2012 at 6:18 pm
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 July 12, 2012 at 7:36 pm
I know, right?! Friggin’ delicious. So glad you shared my love for them, too! Thanks for sharing, Megan!
Michelle July 13, 2012 at 12:17 pm
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! :)
Sabrina July 13, 2012 at 12:25 pm
Any suggestions of what could replace the almond butter? peanut butter?
Thanks!
dana July 13, 2012 at 12:28 pm
Absolutely, or any type of nut butter for that matter.
Madeline July 13, 2012 at 2:23 pm
I love pancakes and cookies so this recipe looks so amazing!!!
Shannon July 13, 2012 at 2:44 pm
This is VERY exciting.
admattai July 14, 2012 at 10:58 am
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
Jeanine July 16, 2012 at 7:57 am
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 July 16, 2012 at 11:28 am
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!
Ali July 17, 2012 at 9:20 am
Oh, my…..
Dixie July 19, 2012 at 10:43 pm
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!!!
Suzanne July 20, 2012 at 6:52 pm
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.
dana July 21, 2012 at 1:27 pm
Yes, canola or another oil – or apple sauce for a similar result : )
K July 21, 2012 at 2:21 pm
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!
Morgan July 21, 2012 at 7:27 pm
How many calories is the entire bowl of batter? The size of pancakes people make vary. XD
dana July 22, 2012 at 12:33 pm
Approximately 790 calories in the entire bowl.
Kelcie July 22, 2012 at 11:03 am
These were awesome! Does anyone know how many carbs are in a serving though?
dana July 22, 2012 at 12:33 pm
49 carbs per serving – about 100 in the whole bowl.
Joanna July 23, 2012 at 3:24 pm
Dana can I use an egg instead of the flax egg?
dana July 23, 2012 at 9:23 pm
Yes! Absolutely. It should work the same : )
Christie July 26, 2012 at 8:30 am
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!
andrea July 26, 2012 at 11:42 am
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
sarah July 27, 2012 at 11:00 am
what a FANTASTIC entry to start off your blog off right! this recipe is phenomenal!
sarah July 27, 2012 at 11:01 am
forgot to rate the recipe…
Amanda July 27, 2012 at 6:49 pm
Whoa, baby, I can’t wait to try these. Your photos are drool worthy.
k July 28, 2012 at 11:07 am
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 July 29, 2012 at 1:56 pm
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.
k August 6, 2012 at 9:49 am
will do- I don’t doubt that the recipe is great- and I am hopeful that they will work soon!
thanks
Joni January 6, 2013 at 8:31 am
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.
Marci August 1, 2012 at 8:26 pm
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 August 1, 2012 at 8:34 pm
I’m also going to try it with an egg, peanut butter, and granola…just going off what I already have in my pantry.
dana August 1, 2012 at 10:51 pm
Yes! Sub applesauce for the oil or just omit it : )
Marci August 11, 2012 at 12:25 pm
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 :)
Karen August 3, 2012 at 5:19 pm
Screw dinner….I’m making these instead!!! Can’t wait!!! Thank you so much!
Janet August 5, 2012 at 6:58 pm
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!
Bonny August 8, 2012 at 11:19 pm
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.
dana August 10, 2012 at 10:21 am
Bonny, almond butter is just like sunflower butter, only with almonds. You can make it yourself (here’s a recipe from my other site: http://mylittlecelebration.com/food/roasted-salted-almond-butter-with-flaxseed/) or find it at most grocery stores. Hope that helps!
Julie August 11, 2012 at 7:25 am
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!
Yaz August 11, 2012 at 2:28 pm
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!!
dana August 12, 2012 at 11:46 pm
Kristen August 13, 2012 at 3:32 pm
You should seriously consider posting that second to last pic to foodporndaily.com. These look fantastic, btw.
Sam August 14, 2012 at 1:34 pm
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 !
Stefanie August 15, 2012 at 7:17 am
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?
KellyK August 15, 2012 at 8:33 am
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!
Paige August 15, 2012 at 9:00 am
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.
Kayleigh August 15, 2012 at 7:23 pm
How many carbs? I want to make these tomorrow, they look so yummy!:)
dana August 16, 2012 at 9:25 pm
About 50 grams!
dana August 17, 2012 at 10:16 am
Kendalyn August 19, 2012 at 9:36 pm
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!!
dana August 19, 2012 at 10:35 pm
I think they would work fine! Give them a go and let me know if it works out!
Marielle August 20, 2012 at 1:10 pm
I used a normal chicken egg and they turned out great! Should’ve added a little honey to make them sweeter though.
Renea August 20, 2012 at 11:07 pm
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!
Dana August 20, 2012 at 11:07 pm
Lovely! Glad to hear it!
Kayleigh O August 23, 2012 at 10:10 pm
I want to make these soooo bad but I’m allergic to banana…. any idea what I could use for a replacement? They look so tasty!
Barbara August 24, 2012 at 8:21 am
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.
Demi April 5, 2013 at 4:40 pm
Low calorie doesn’t equal healthy and vice versa!
Shannon August 25, 2012 at 1:26 pm
These are the best pancakes. My kids LOVE them.
Francheska August 26, 2012 at 2:36 pm
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 August 26, 2012 at 4:07 pm
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.
Laura August 27, 2012 at 5:03 am
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
Katie August 28, 2012 at 10:33 am
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.
Dana August 28, 2012 at 2:26 pm
Awesome! So glad you liked them Katie – thanks for sharing!!
Haley August 31, 2012 at 10:30 am
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! :)
Cindy August 31, 2012 at 11:43 am
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!
Allison September 3, 2012 at 12:09 pm
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.
anita September 6, 2012 at 7:59 pm
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 September 6, 2012 at 8:40 pm
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!
norma September 6, 2012 at 8:33 pm
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.
Kate September 7, 2012 at 9:55 pm
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
LS September 9, 2012 at 11:28 am
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 !!!
JenniferH September 9, 2012 at 10:25 pm
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!
Marisa Martinez September 11, 2012 at 4:30 pm
I LOVE THIS recipe! I recently made this for my friends (a modified version) and it was a huge hit. Thank you so much for sharing. Your blog is fantastic!
Dana September 11, 2012 at 9:17 pm
Thanks for sharing, Marisa! So glad you and your friends enjoyed the pancakes so much. They’re certainly one of my all-time faves!
Alice September 22, 2012 at 4:29 am
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!
Yessie Betancourt September 22, 2012 at 12:07 pm
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!
Ashley September 24, 2012 at 1:22 pm
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 September 24, 2012 at 2:46 pm
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!
Theresa September 29, 2012 at 1:57 pm
These sound absolutely delish!! I just started with weight watchers. Do you know how many carbs if using whole wheat flour? Thanks!
Dana September 30, 2012 at 1:06 pm
Absolutely! 49 carbs per serving – about 100 in the whole bowl.
Mimi @ Culinary Couture October 3, 2012 at 11:30 pm
I’ve made these almost every day for breakfast for the past two weeks! SO GOOD!
Dana October 4, 2012 at 11:25 am
Lovely! Thanks for sharing Mimi!
Elisa October 6, 2012 at 11:46 pm
Hi!! These look lovely :) I can’t wait to try them. But, how can i replace flax egg?
Dana October 7, 2012 at 7:08 pm
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!
Elisa October 8, 2012 at 8:33 am
Thank you! :) :) :) I’ll try this soon :D
Al October 12, 2012 at 9:33 pm
There’s fat and sugar in the choc chips.
jo October 13, 2012 at 8:41 am
Very delicious and healthy too! thanks for the recipe
jo October 13, 2012 at 8:42 am
Very delicious and healthy too! thanks for the recipe.
sharon October 15, 2012 at 4:00 pm
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…
Caryn October 18, 2012 at 10:57 pm
Hi my daughter is allergic to all nuts and seeds. Any suggestions?
Tamara October 20, 2012 at 9:20 am
I used an egg, organic whole milk, coconut oil, and oat flour. They turned out delicious!! Thanks for the healthy recipe!
Stephanie November 4, 2012 at 11:18 pm
I’m allergic to almonds, what can I substitute for the almond butter?
Dana November 5, 2012 at 9:06 am
peanut butter or any nut butter : )
Alyson November 5, 2012 at 2:21 pm
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!
AnnaJ November 16, 2012 at 8:40 am
Tnx for the recipe I will try it this afternoon :)
Rachel November 16, 2012 at 9:58 am
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!
Tricia November 28, 2012 at 4:01 pm
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 November 28, 2012 at 6:32 pm
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
Sophie December 4, 2012 at 8:48 pm
What is a flax egg? Please elaborate! Thank you. Any substitute?
Dana December 5, 2012 at 7:31 am
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!
Victoria December 15, 2012 at 2:12 pm
These sound wonderful! I have one question…does peanut butter work fine as well? Or soy milk? Trying to substitute with things we have :) thanks
Dana December 15, 2012 at 5:46 pm
Absolutely! Both of those substitutions would work just fine!
Kiran December 16, 2012 at 11:40 am
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!
Stephany Brisco January 1, 2013 at 4:28 am
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 January 1, 2013 at 10:58 am
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!
Lisa January 5, 2013 at 7:31 am
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!
Angie January 9, 2013 at 4:41 pm
These look fantastic! Do you know how many carbs they have? I am trying to see how many Weight Watchers points they are!
Dana January 9, 2013 at 5:08 pm
Angie, 49 carbs per serving – about 100 in the whole bowl. However, these are healthy carbs – mostly from the banana and oats : )
Xella January 10, 2013 at 4:22 am
Looks so extremely delish and yummie, love the fact there is no need for sugar. I definitely have to try this one!
Sandy January 11, 2013 at 2:17 pm
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.
Allison January 13, 2013 at 4:13 pm
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!
jillian January 14, 2013 at 3:35 pm
can i use almond or coconut flour in sub for regular wheat flour?
Dana January 14, 2013 at 3:48 pm
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!
Rebeckah Tisdale January 14, 2013 at 6:35 pm
Could you provide the nutritional information on this recipe! Sounds and looks deli sh, but I want to count WW points for it. Thanks!
Jenn@slim-shoppin January 15, 2013 at 9:39 pm
You can figure out calories at http://www.caloriescount.com. Just pick a user ID and password, – its free and it is under the “tools” button.
Jenn@slim-shoppin January 15, 2013 at 9:38 pm
I just made a version of these and it was amazing! I used egg whites since I didn’t have flax and I omitted the almond butter – they still turned out great.
Thanks for the idea!
rachel January 18, 2013 at 10:37 am
this is food porn
Dede January 20, 2013 at 11:24 am
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.
Dana January 20, 2013 at 11:35 pm
Dede, thanks for sharing how these turned out! Glad to hear GF alternatives worked out as well. Enjoy!
Debbi January 21, 2013 at 10:00 pm
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!
Abby January 25, 2013 at 9:40 am
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!
Mikaila McG January 26, 2013 at 8:58 pm
I’m totally making these tomorrow for Sunday breakfast!
Mikaila McG January 27, 2013 at 8:57 am
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!
Blake January 27, 2013 at 9:11 pm
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.
erica January 28, 2013 at 4:32 am
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
Dana January 28, 2013 at 10:56 am
Just posted! The info is for one batch is pancakes, which I would recommend splitting into two servings : )
Ashley January 31, 2013 at 9:34 am
Made these this morning for breakfast. Delicious! And very easy to make.
Karissa February 2, 2013 at 9:21 am
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 February 2, 2013 at 3:51 pm
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!
Brittany February 3, 2013 at 9:31 am
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!
Dana February 3, 2013 at 10:44 am
Yes! They do take a bit longer to cook. Sorry you had trouble with your first cake. Glad you liked the rest, though!!
Talia February 3, 2013 at 12:05 pm
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!!
Julie February 3, 2013 at 3:22 pm
Just made these and they were so good!!
Alyssa February 10, 2013 at 2:35 pm
Love this i wonder if you could bake themm??? Hmm
Kate February 12, 2013 at 1:25 pm
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 February 12, 2013 at 1:28 pm
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!
Sheri February 13, 2013 at 9:28 pm
Sooo yummy!! I added some extra egg whites and a little more oats for a little more protein. Delish!
Brianna February 16, 2013 at 11:55 am
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!!
Hannah February 18, 2013 at 8:00 am
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.
clari February 19, 2013 at 7:04 pm
Just made these for my kids and they loved them, now I have a much better breakfast option for me and the kids. Thanks!!!
Jennifer February 19, 2013 at 9:49 pm
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 March 2, 2013 at 9:40 am
Yes, you can grind flax seeds with a coffee grinder. It is fairly inexpensive, easy to find and convenient when cooking.
Lauren February 19, 2013 at 11:04 pm
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.
Michelle March 1, 2013 at 1:45 pm
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!
Stephanie March 2, 2013 at 9:37 am
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!
Sarah @ SimplyScrumptiousBySarah March 10, 2013 at 7:56 am
Looks so yummy!!!
Stephanie March 17, 2013 at 9:25 am
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 March 18, 2013 at 2:56 pm
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!
Dana March 18, 2013 at 9:42 pm
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 March 18, 2013 at 10:37 pm
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!
Maria March 23, 2013 at 9:40 pm
Can you make the “egg” with chia in place of the flax?
Dana March 23, 2013 at 11:25 pm
yes! i don’t do it personally, but i believe it’s the same ratio.
Michel March 30, 2013 at 4:39 pm
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!
Jessica V. April 9, 2013 at 10:55 am
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.
Traci April 11, 2013 at 4:11 am
Can’t wait to give these a try! Looks delish
Dianne April 13, 2013 at 11:33 pm
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.
Justina Teresa April 24, 2013 at 5:40 pm
Delicious! I’m new to your blog, and absoloutely love your minimalist baking – very refreshing! Looking forward to seeing more!
Mary April 28, 2013 at 11:13 am
Made these again……….this time used the almond butter, incredible! Daughter suggested heating maple syrup with chopped walnuts.
Olivia May 5, 2013 at 4:23 pm
Just made these with a couple of variations and Oh my amazing !! Thank you!!
Michela May 5, 2013 at 7:29 pm
Can you substitute chia seeds for the flax seeds?
Hannah May 9, 2013 at 5:49 pm
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?
Kylie @ immaeatthat May 11, 2013 at 11:53 pm
These look amazing!! HAVE to make them sometime soon!