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 is 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 and no added sugar besides chocolate chips, and they 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 (~118 g)
- 1 tsp baking powder
- 1 flax egg (1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (27 ml) water)
- pinch salt
- 1/2 tsp vanilla extract
- 1 Tbsp (16 g) almond butter
- 1 Tbsp (15 ml) canola oil (or coconut oil)
- 3 Tbsp (45 ml) almond milk (or sub other milk)
- 1/2 cup (45 g) rolled oats (or gluten-free oats)
- 1/4 cup (38 g) whole wheat or unbleached flour (or sub other flour)*
- 3 Tbsp (33 g) dairy-free semisweet chocolate chips
- Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C).
- 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, and almond milk and stir.
- Stir in oats and flour until just combined.
- Sprinkle in chocolate chips and fold gently.
- Scoop scant 1/4 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.
*Should yield 5-6 small pancakes.
*Adding 1 Tablespoons of 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.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
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.