Chocolate Chip Oatmeal Cookie Pancakes 2.0

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Stack of Healthy gluten-free vegan Chocolate Chip Oatmeal Cookie Pancakes

Sometimes, a recipe is worth revisiting. This, my friends, is one of them.

Stack of delicious gluten-free vegan Chocolate Chip Oatmeal Cookie Pancakes

This may look like an insignificant – albeit delicious – stack of pancakes to you. But to me it looks like beginnings.

Chocolate chip oatmeal cookie pancakes was the first recipe I ever posted on Minimalist Baker. I knew it was a good recipe, I personally loved it, but I had no idea it would be so well loved by all of you.

Banana, oats, peanut butter and other ingredients for making gluten-free vegan pancakes

Since initially sharing the recipe nearly two years ago, I’ve been wanting to recreate it to make some improvements.

I  wanted it to be not only vegan, but also gluten-free. And I wanted it to require just 1 bowl. Less mess, more people who can enjoy it.  Worthwhile improvements if you ask me.

Using a spoon to stir batter for Vegan Gluten-Free Chocolate Chip Oatmeal Cookie Pancakes

So, I went to work and kind of perfected the thing. I don’t know how many times I’ve made this recipe in my life, but it just keeps getting better. And now I can confidently say it’s perfected.

Vegan, gluten free, 1 bowl chocolate chip oatmeal cookie pancakes. Friends, say hello to the only pancake recipe you’ll ever need.

Two plates of GF Chocolate Chip Oatmeal Cookie Pancakes surrounded by ingredients used to make them
Plates of Chocolate Chip Cookie Pancakes with glasses of almond milk

To keep these gluten free I replaced the whole wheat flour with a mix of my favorite basic gluten free flour blend (which I always keep on hand for GF recipes) and almond meal.

I love how this swap helped the pancakes not only cook through a bit better, but also achieve better overall texture.

Plate of Chocolate Chip Oatmeal Cookie Pancakes for a delicious gluten-free vegan breakfast
Fork standing up in a stack of Oatmeal Chocolate Chip Cookie Pancakes

You’re gonna love these new-and-improved cakes. They are:

Super moist
Not too sweet
Studded with melty chocolate chips
Super satisfying
& JUST like an oatmeal chocolate chip cookie (without actually being a cookie)

Fork piled high with a stacked bite of Chocolate Chip Oatmeal Cookie Pancakes

I used to get up early on Saturday mornings, run a few miles, and then come home to a fat stack of banana pancakes that were quite similar to these bad boys. Now that I’ve re-discovered this fool-proof, now-perfected version, it has me wanting to re-establish that tradition all over again.

Here’s to spring, to new traditions, and to oatmeal cookie pancakes. Cheers!

Partially eaten stack of gluten-free Oatmeal Cookie Pancakes topped with chocolate chips
Stack of Chocolate Chip Oatmeal Cookie Pancakes for a delicious 1 bowl gluten-free vegan breakfast

Chocolate Chip Oatmeal Cookie Pancakes 2.0

A new and improved version of our popular chocolate chip oatmeal cookie pancakes, this time made gluten-free, vegan, and requiring just one bowl and 30 minutes!
Author Minimalist Baker
Stack of Chocolate Chip Oatmeal Cookie Pancakes with a slice removed
4.70 from 39 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 2-3 Days


  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1 very ripe medium banana (1 banana yields ~1/2 cup mashed)
  • 1 tsp baking powder
  • 1 pinch salt
  • 1/2 tsp vanilla extract (optional)
  • 1 Tbsp almond butter
  • 1 Tbsp avocado oil (or sub melted coconut oil)
  • 1/3 cup unsweetened almond milk (or sub other milk)
  • 1/2 cup gluten-free rolled oats
  • 2 Tbsp almond meal (ground from raw almonds)
  • 1/4 cup gluten-free flour blend
  • 3 Tbsp non-dairy semisweet chocolate chips (more for topping)
  • 1 tsp agave or maple syrup if your banana wasn’t very sweet (optional)


  • Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
  • Add your very ripe banana and baking powder and mash.
  • Add oil, salt, vanilla, almond butter, almond milk and stir.
  • Stir in oats, almond meal and gluten free flour blend until just combined.
  • Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes – about 300-325 degrees.
  • Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You’ll know they’re ready to flip when bubbles form on top and the edges appear dry.
  • Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.
  • Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.


*Adapted from our Chocolate Chip Oatmeal Cookie Pancakes.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 472 Carbohydrates: 60 g Protein: 9 g Fat: 23 g Saturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Fiber: 9.5 g Sugar: 18 g

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My Rating:

  1. Moira says

    Had a vegan friend over so I attempted these for breakfast. They were an utter failure as both waffles & pancakes. Stuck like no other and I’m not sure why. We enjoyed a delicious pile of halfburnt crumbs 🤣

    I baked the remaining batter as muffins (350 degrees for ~35 min) and they were absolutely fantastic! Soooooo good! Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Moira, sorry they didn’t turn out well on the stovetop, but glad to hear baking was a success! Did you grease the skillet? What type of pan were you using? Non-stick or cast iron are best!

      • Moira says

        I did use cast iron, with lots of oil. They still stuck. Your recipe makes fantastic muffins!! My new fave muffin. Best ever! My family loves them too. I’ll be making these regularly!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! Sounds like a happy accident :) One other idea could be if the pan wasn’t hot enough or they got flipped too early.

  2. Rose says

    Love these! Definitely a thick, hearty pancake. I was sadly out of chocolate chips so left those out, and am not vegan so subbed the flax for a traditional egg and used butter on the pan. Kept the heat low enough that the butter crackled but didn’t burn. Overall a great take on a classic!

  3. Emma jean Pride says

    Love MB recipes but this recipe was a bust. Pancakes stuck to the pan and didn’t cook.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry they didn’t turn out right, Emma. Did you make any modifications? Is it possible it was missing the oil? Did you grease the griddle? For them not cooking, was it just in the center? Cooking at a lower heat for longer should help.

  4. Jess says

    This was a miss for me. I followed the recipe to a T and used a very low and slow gas griddle, but they were still not cooked on the inside by the time they were very browned. I tried a bit higher temp, a bit lower, but none were completely cooked. I love the idea though, so might try tweaking it some. The batter just seemed too thick to cook via this method.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that happened, Jess! It sounds like there may have been too much moisture. We’d suggest adding more GF flour blend as needed to achieve the right consistency. Different brands will absorb differently. We’d suggest our DIY blend (linked in recipe) for best results!

  5. Amanda says

    I made these two days in a row and they were great! Followed the recipe pretty closely with a few exceptions: used whatever flour I had on hand which was a combo of spelt and regular whole wheat; added chopped bananas to make more classic banana/chocolate chip pancakes; and on day 2 I omitted almond meal out of laziness. Couldn’t tell the difference on day 1 and 2. I noticed I needed to cook for longer than recommended even with the head up higher, but my electric stove is it’s own animal. Served with berry compote and real maple syrup. Excellent- thanks!

  6. Yls says

    I made this with PBfit instead of almond butter, chia instead of flax egg and didn’t add any oil. I didn’t have patience to cook pancakes in a pan so I just spread a thin layer on my waffle maker for about 4 minutes until it got crispy. DeFiNetLy delicious and would make again!!!!

  7. Liz says

    Really good :) though not my favorite Minimalist Baker batch. The pumpkin pancakes (linked below) are ones that could pass off as non-vegan, and I’ve secretly made them for all types of guests. They’re always a HUGE hit. For these, I followed the recipe to the T and they came out more like an oatmeal bake than conventional pancakes. I’d make again for just me and my partner when we’re in the mood for a heartier-tasting (and maybe healthier?) brunch.

    Pumpking pancakes:

  8. Christina says

    Made no substitutions and came out as expected! Did take some time to cook the batch because I did only one at a time but well worth it. I cooked them on med low and found that MB’s time estimates were on point.

  9. Hales says

    LOVE these! Not GF so substituted whole wheat flour and they turned out great. Took a while to cook, but it gave me time to chop a few veggies for tomorrow’s dinner :) topped with sun nut butter, chia, & hemp seeds and a drizzle of maple syrup and I am having to resist eating the whole batch in one sitting.

    Once again your recipes do not disappoint!

  10. Elizabeth Thompson says

    Best vegan GF pancakes yet! The texture worked even better for me in a waffle iron (omitting the chocolate). Thanks for developing and sharing these recipes! They are a lifesaver for my family and so good for our earth.

  11. Glyn says

    Just made these for a rainy Sunday ! We didn’t have a gluten-free flour option, so for somewhat similar easier digestion we used a cup of fresh & active sourdough starter instead. Still the lightest, loveliest, not-too-sweet vegan pancakes I’ve had. I’ve been following you and using your recipes – for inspiration or by the letter – since I went vegan five years ago. Thank you so much for everything !

  12. Carol says

    Made these today and they were super yum! I was a bit worried about them being too stodgy and dense, but we made them quite thin and cooked them for a while on a low heat and they were totally delicious!

    We used peanut butter instead of almond butter, and just normal flour instead of the GF flour mix, omitting the almond meal as well. Also used a chia egg instead of flax meal one since we already had milled chia (didn’t know you could make an egg sub with chia!). We also used soy milk instead. A lot of modifications, but was still very yum and I think all worked out fine! LOVED the oats in the batter, had never used them in pancakes before.

    Thank you Dana for all your incredibly delicious vegan recipes – they have made our transition to veganism so easy! Also a quick note – the directions do not mention when to add the flax egg (so I almost forgot to add it to the batter, but remembered just in time :) )

  13. Taisa Andrushko says

    These are certainly the most unique, easy, and enjoyable pancakes I’ve ever made! I do have one question. The mixture of my pancakes don’t come out the soft, pale dough colour. My last batch actually ended up with a tinge of blue! Have you ever experienced this? All my ingredients are new and fresh so nothing is expired. Could it be a reaction between the ingredients? Otherwise, the recipe is perfection!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taisa! I have no idea what would be happening, but you used all the same ingredients called for right?

      • Taisa Andrushko says

        I am using the exact ingredients. I just started a new batch and I used the same bowl for my flax egg as the melted coconut oil. Looks like that combines to a blue tinge.

  14. Madison says

    These are delish! My boyfriend loves them too! I used regular rolled oats and whole wheat flour and they turned out great.

  15. Raissa Anstett says

    When I went gluten free last year, this was one of the first recipes I tried. I have been making it almost every morning for the past year, and it makes my mornings! I don’t use the chocolate chips every time since I eat it so often. Also, I am not vegan so I just use a regular egg, and I add a bit of cinnamon. This is absolutely one of my all time favorite recipes, and I’ve shared it with many friends / family. :)

  16. Rae says

    These are so yummy! My partner and I made these twice and the second time we added walnuts and it was the PERFECT addition. :)

  17. Erin Davies says

    I made these for breakfast this morning with the following alterations – I used a chicken egg because we’re not vegan and I didn’t have any flax, quick pay flakes instead of rolled oats and chopped walnuts instead of chocolate chips. I did add 1 tsp agave as my banana wasn’t super ripe. I was a bit sad when halfway through I saw that it only served 2 but no worries these were very hearty and filling and did just fine for one expecting mama, a papa and a toddler. Yum yum yum! Thanks again Dana!

  18. Sam E says

    THIS is where ripe bananas go to die. These pancakes ae everything I’ve ever wanted in life. My family requests them by name. I will drop whatever I’m doing if someone wants these (provided we have sacrificial bananas, of course…).

  19. Brit says

    Hi! I’m not gluten free and don’t have gluten free flour or oats, will it make a huge difference if i sub whole wheat or unbleached all purpose and regular rolled oats? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brit! Yes! Check the other comments as others have tried this + had success.

  20. Theresa says

    Made this and loved the recipe !! I didn’t even need to top it off with maple syrup in the end because it was nicely sweetened already :) So tasty !

  21. Amanda says

    I love these. I usually make them on Saturday evenings and keep for an easy reheated breakfast before school on Sunday. My kids and I love them–and I’ve tinkered with the base recipe endlessly. We use real eggs and milk as we’re not vegan or allergic, but I’ve made the recipe as written and it’s just as delicious. I usually don’t use chocolate chips as we don’t do sugar, but I’ve added dried cranberries and lemon zest, blueberries, grated carrot and cinnamon, and about a dozen other varieties. Today’s batch has peanut butter instead of almond (because I didn’t have any on hand), fresh grated coconut, cinnamon, and raisins. They taste just like soft oatmeal raisin cookies. Thanks for the recipe!

  22. Lorrie says

    I saw a few questions about the almond butter and replacements for it. What I had on hand today was sunflower butter and it worked just perfectly. So, as long as there isn’t a seed allergy, I would say it’s a good replacement and still gives you some good fats.

  23. Cindi Keen says

    Just made these for breakfast! Absolutely delicious… I made them fairly thick which lead to a perfect consistency of the pancakes (cook both sides for 4 minutes). Didn’t need any additional toppers (maple syrup or agave) because the banana and chocolate chips made them just sweet enough. Thanks!

  24. Swati says

    Ohmigosh Dana! I made these for a Sunday breakfast/brunch, and they turned out so good! Instead of honey, I used brown sugar, and I also made and added candied pecans which made it even tastier. Thank you so much :)

  25. Karen Cunningham says

    These pancakes sound amazing! However, I am allergic to bananas. Do you know what I could substitute for the bananas?

  26. Mike says

    Can I sub oat flour in place of gluten free blend. I’m sensitive to gluten alternatives such as rice flour and almond.

  27. Near says

    Thank you for the recipe. it s my 1st success pancake after i found out that I’m gluten and dairy intolerance.

    Btw for flour blend I use as follow depending on available stuff, pls suggest if it is ok to use this base for bread?
    1/2 C tapioca starch
    1/2 C White rice flour
    1 C Millet flour
    1/2 C Coconut flour
    *I use chia egg instead of Flax
    *Mix is too thick so i add more milk

  28. Amy Bakke says

    I made these and LOVED them which was such a nice surprise since not being able to have a lot of foods with a very long list of allergies. What could I sub for the almond meal though?

  29. Gabija says

    They were delicious but basically impossible to flip. Do you habe any tips on flipping them without them looking like pancakes not some weird scrambled eggs?

  30. Kat says

    Delicious, filling and not too sweet for breakfast either! I subbed a good quality organic peanut butter instead of almond butter as that’s all I had, and omitted the almond meal, and it worked just as well! Will definitely be making these more often, so quick and easy. Thank you!

  31. Alex says

    Hi Dana,, this one is a keeper! I have to admit though, I could not help but add some frozen bluberries in the batter. Turned out phenomenal. Like all your recipes. Count on me as a fan! ;-))) Will tag this one on Instagram shortly. Thanks again and keep’em coming! And, why does it not allow me to rate you with 5?

  32. Leslie says

    There’s no advantage to “naturally sweetened” if the end result has 18 grams of sugar per serving BEFORE you put any syrup on. Simple sugars are simple sugars — doesn’t matter whether they come from a banana or from a sugar cane plant — and using a gluten free flour blend which undoubtedly contains a bunch of high-glycemic rice and tapioca flours just makes these pancakes even worse for people who want to control their sugar intake. How about a recrank of this recipe using oat flour and sweetening with maple syrup, which is lower glycemic? Thanks.

  33. Alex says

    I’ve made these about 30 times now (A month ago I ate an entire batch of them every morning for 2 weeks- I’m only of those people who enjoys eating mountains of healthy food rather than rations of heavier stuff). I use a little less milk and a ton of fresh (or frozen) blueberries with some chocolate chips. They are divine. I still make them with regular flour and no almond butter, but they require not even a drizzle of syrup I just eat them plain. Your recipes and smitten kitchen are the first I recommend to anyone, vegan or not. Thanks =)

  34. Bridget Martinez says

    Made these this morning, didn’t have everything on hand so I subbed 1/2 applesauce for the banana and 1 tblsp coconut flour for almond flour also added chia seeds. I used real egg and butter since I am out of coconut oil. Delicious!!

  35. Bridget Martinez says

    Made these this morning, didn’t have everything on hand so I subbed 1/2 applesauce for the banana and 1 tblsp coconut flour for almond flour also added chia seeds. Delicious!!

  36. Robyn says

    I’ve made these 3 times in as many weeks. My family absolutely loves them! They are hearty and delicious. The flavor and texture is perfect, and they’re so easy to make. Thank you for my new Saturday morning breakfast recipe!

  37. Channing says

    These pancakes are a family favorite! My unbelievably picky 6 year old requests these! I’ve made them with an egg, without banana, they are relish everytime! Thank you for making breakfast easier!

  38. Kristine says

    These are amazing! I doubled the recipe to feed my family of 5 (3 boys – 11, 4 & 1 1/2). Everyone LOVED them. We’re not GF so I used WWF like in the original recipe. Do these freeze well?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried freezing them, but I’d think you could! For reheating, I’d suggest microwaving or using the toaster oven for a crispier cake!

  39. Amanda says

    Made these for the third time this morning, and we just can’t get enough. I am especially hooked on the texture. When I make them, the outsides are a little crunchy, and the insides are just soft and puffy, plus gooey because of the chips. They are perfect for Saturday mornings, because we almost always have a super ripe banana that we bought the Sunday before.

  40. Kate says

    I made these last night and they were killer! I didn’t have any peanut or almond butter unfortunately but they were still absolute heaven, without syrup too! I put in blueberries instead of the chocolate chips and added cinnamon and my whole family said they smelled amazing. Ate every single one for dinner! Making these again once I get some peanut butter & I bet they’ll be even more amazing then. Thanks so much for the recipe!

  41. Mandie says

    Thanks for making your already awesome recipe vegan and gluten free! The original was the first recipe I ever tried from Minimalist Baker.

  42. AnnaPanna says

    aaahh I love your blog! I haven’t tried any recipe yet, I don’t know where to begin! plus it’s hard when I’m sitting here drooling! And you are so nice!

  43. Iasmin says

    This looks soo yummie! I wonder if I could sub almond butter for regular vegan butter? And maybe skip the whole ground almond part.. I don’t think it will be easy to find it in my country and I don’t own a grinder… yet… -fail- I’m going to try it anyway =)

  44. Gretchen says

    I made these while on vacation last week and they were the perfect post-nature hike breakfast. I only wish I had doubled the recipe (not that I needed to eat more). Thank you!

  45. Jackie says

    I assume I could substitute all purpose flour for the gluten free flour blend, if so, do I still use 1/4 cup?

  46. Chi says

    I made these last night and while they tasted great- (like a mild chocolate-oatmeal cookie), I found that they took forever to cook and didn’t rise well. I’ll try them again and see if I get the same results. Any suggestions?

    Thanks for such a delicious recipe, Dana. : )

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      These don’t really rise, but they do get cooked through. For pancakes, they are a bit more dense of a batter so just expect them to cook for about 5 minutes on each side on medium to low heat. Hope that helps!

  47. Nicole D says

    This recipe is nearly perfect for my family! I’m vegan/GF and my son is allergic to nuts, egg, soy, dairy, lentil. What would you substitute for the almond? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmmm, peanut flour or meal? Otherwise, just use more GF flour blend and/or oats. Hope that helps!

  48. Brittany says

    I totally made these last week before you “revamped” your recipe, and I made mine GF and only used one bowl..HA. How ironic. This new version sure looks tasty!

  49. Carole says

    YUM!!! These looks AWESOME! My husband is going through some pretty stressful tests… so I think I will make these for him to perk him up! :)

  50. Katie @ 24 Carrot Life says

    This is like the end (beggining?) of a new era! I only recently realized that one of my favorite pancake recipes ever was your first Minimalist Baker recipe and I’ve made it numerous times since. I’m going to have to give this one a go to see how it matches up ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So glad you’ve been enjoying this recipe! If you give the new and improved version a try, let me know!

  51. Bethelda says

    My daughters will love these; I can’t wait to make them! Do you suppose a natural peanut butter would work in place of almond butter? I made your banana bread this weekend and my girls went crazy for it; turned out super!

    • Bethelda says

      Dismiss my comment! I just read above another reader’s comment that she used peanut butter instead and they turned out great. I’ll try them with pb too!

  52. Tracy | Pale Yellow says

    I haven’t had pancakes is so long! These look fantastic, I love how you turned an oatmeal cookie into something suitable for breakfast!

  53. Hippy Mom says

    Nice recipe, I love you used almond meal wonder how cashew/coconut flour would taste, Good Job, always lovin you two, I cannot have sugar currently but everyone else can so Im sure all end up making this…

  54. Rebecca says

    My boyfriend’s birthday is in two days so I found this recipe just in time. He loves oatmeal pancakes and this will be the perfect bday breakfast! Thanks so much for the recipe, and, as always, your pictures are incredible. xx

  55. Emily @ Life on Food says

    I will always take a cookie for breakfast!!! Loving these pancakes. In fact on this rainy Sunday morning I know just how to start my day.

  56. Paige says

    These look awesome! I’ve made a recipe similar to this but these look even better. One thing I didn’t care for on the last ones I made was the banana (I don’t like the taste). Is there a substitute or can I omit? I was thinking puréed apples but might be too watery?

  57. Julie @ Lovely Little Kitchen says

    How did only just now find you? Loving every inch of this space! Can’t wait to see more :0)

  58. Amy @ the anorexic chef says

    These look absolutely incredible, I think I may be looking at my Sunday morning breakfast! The photographs are beautiful too!

  59. cheyenne says

    oh myyy, these look so good! thanks for sharing, definitely going to make them some time.
    xo, cheyenne

  60. Stephanie @ Girl Versus Dough says

    These make me wish I could go back in time and re-do my breakfast. Looks like brinner’s on the menu tonight!

  61. Tammy says

    The original recipe is when our family fell in love with you guys! So we are ready for 2.0! And we are heading into a perfect, rainy Spring Break to try them to sweeten the day!

  62. Jennifer says

    I just said to my 7 year old – “Listen! Chocolate Chip. Oatmeal Cookie. PANCAKES!”
    She says, “Pleasemakethem!?”

  63. Tina says

    I just made these exactly as written were pretty awesome considering I am not a pancake kinda person with the exception of my husbands I think he puts a lot of love in them cause I can’t make them taste and rise like his lol . Anyhow just my personal preference next time I would not put chocolate chips in these are sweet enough :) would also like to know why the almond butter ? I think I can remove this without breaking the recipe to try and keep calories down ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! You could leave it out. I just prefer the extra nuttiness it adds and am always looking for way to sneak in more healthy fats and protein :D Glad you liked these, Tina!

  64. Kate @Almond Butter Binge says

    I LOVE chocolate chip pancakes! And I especially love how decadent these look, while they’re filled with flax and banana and almond milk and oats. Can’t feel too guilty about them — especially if you run a few miles first :) I usually run at night, so this would totally give me an excuse to have breakfast for dinner.

  65. Abbie @ Needs Salt says

    These pancakes look incredible! I was just imagining oatmeal chocolate chip pancakes last night.. you like, read my mind. That is so insane/awesome. Chances are, I would totally be eating that batter from the bowl.

  66. Maryea {happy healthy mama} says

    Long live Saturday morning pancakes! I’m eating a stack as I read this. :) Your recipe looks fab.

  67. Averie @ Averie Cooks says

    I remember the originals and wow, time flies! These are stunners and I’d love a big stack :) Pinned

  68. Katrina @ Warm Vanilla Sugar says

    I love seeing old classics re-vamped. This recipe looks so good, and I’m so glad you decided to share instead of keeping it to yourself! xx

  69. Christina @ but i'm hungry says

    I have such happy memories of my mom making us chocolate chip pancakes… but these look even better! I absolutely love oatmeal in pancakes!

  70. Cara's Healthy Cravings says

    I like your past tradition of running for the pancakes, something about working hard for them would make the pancakes all the more satisfying!

  71. Millie says

    Aww those look amazing! Think I’ll be baking those tomorrow for a hungover Sunday brunch :-) great recipe! X

      • Carrigan Smith says

        So I was wondering where to find non-dairy (vegan) chocolate chips?? I have looked at my local grocery store and my local trader joes and they are no where to be found! Possibly, AJ’s or Whole Foods?