Chocolate Chip Oatmeal Cookie Pancakes

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Banana and chocolate chips for making our vegan Chocolate Chip Oatmeal Cookie Pancakes recipe

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.

Bowl of batter for making incredible Chocolate Chip Oatmeal Pancakes

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.

Stack of homemade vegan Chocolate Chip Oatmeal Cookie Pancakes

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.

Drizzling syrup onto a stack of Chocolate Chip Oatmeal Cookie Pancakes for a delicious vegan breakfast

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.

Using a fork to cut into a stack of our incredible vegan Chocolate Chip Oatmeal Pancakes recipe

Chocolate Chip Oatmeal Cookie Pancakes

Easy, 15-minute, 1-Bowl Vegan Pancakes that taste just like an oatmeal chocolate chip cookie! Butter- and refined-sugar-free.
Author Minimalist Baker
Print
Using a fork to grab a big bite of our delicious Chocolate Chip Oatmeal Pancakes
4.75 from 162 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 (pancakes)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1 medium very ripe banana
  • 1 tsp baking powder
  • 1 batch flax egg (1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (27 ml) water, as recipe is written)
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp almond butter
  • 1 Tbsp avcoado oil (or melted coconut oil)
  • 3 Tbsp unsweetened 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 Tbsp dairy-free semisweet chocolate chips

Instructions

  • 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. Don't over-mix. Add 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. Store cooled.

Notes

*Make gluten free by following this recipe.
*Should yield 5-6 small pancakes, as the recipe is written.
*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.
*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 5 Pancakes Calories: 760 Carbohydrates: 96 g Protein: 14 g Fat: 37 g Saturated Fat: 7.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 12.6 g Sugar: 28 g

Stack of Chocolate Chip Oatmeal Pancakes and a glass of almond milk

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.

Slicing into Chocolate Chip Oatmeal Cookie Pancakes for a delicious vegan breakfast

Stack of Chocolate Chip Oatmeal Pancakes and almond milk for an incredible vegan breakfast

Top down shot of a plate of vegan Chocolate Chip Oatmeal Cookie Pancakes

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

Plate piled high with Vegan Chocolate Chip Oatmeal Cookie Pancakes

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  1. Chris says

    Hi Dana, I’ve been making these pancakes for years and they are our favourite! They’ve now also become my 11 month old daughter’s favourite weaning pancakes too (minus the choc chips!). Do you know if I can refrigerate the batter overnight to save some time (and a screaming hungry baby) in the morning? Thank you!

  2. Cindy says

    These pancakes are such a delight! I love how they can be customized a bit based on what ingredients you have (type of plant based milk, oil, etc.). These definitely have a secure spot in my weekend breakfast rotation!

  3. Serena says

    Hey Dana, love your blog and your recipes. Have you done any baking with chickpeas flour? I have tried some banana bread recipe but I find it goes too hard after it goes cold. For pancakes it works well. Looking forward to your inventions

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Serena, we aren’t big fans of the taste of chickpea flour in baking recipes, so we don’t have any recipes with it. Sorry!

  4. Kristin says

    These pancakes arw INCREDIBLE. I’ve been making them at least once/month for a couple of years now. We’re not vegan so I use chicken egg. We also add in some walnuts. These always hit the spot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristin. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Thom says

    While these pancakes are tasty, I can’t get past the texture. I’ve made them a few times and followed the recipe with the precision of a forensic detective. Every time, they end up mushy and seem undercooked (I blame the banana). I tried many things like cooking them low and slow (seems the best), tried covering them to trap heat like an oven (helps), actually tried the oven (not recommended) tried spreading the “Scant 1/4 cup of batter” as thin as it would allow (helps). Every time though, mushy undercooked texture. My kids said the same thing, unprompted. They ate them, of course (chocolate chips!). Oh, and these REALLY want to stick to your pan.

    Despite all this, they are tasty for sure, but I struggle with the texture. Maybe that’s just how they are or maybe I should just steer away from any career in forensics.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha, thanks for the thoughtful review, Thom. These can be a little tender on the inside. If you followed the recipe exactly I’m guessing it was just a matter of the recipe being as it’s supposed to be. I haven’t made these in a while but I do remember them being more tender than most pancakes.

      By the way, if you’re looking for other similar pancake recipes, try the 2.0 version of this recipe, or my new personal favorite, these Banana Oat Pancakes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lori. We are so glad your son enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  6. Katie says

    I’ve made these more times than I can count. They are the perfect sweet breakfast food. I like mine with fruit on top the best! They aren’t as dry/fully cooked as ‘normal’ pancakes but everyone I make them for loves them regardless!

  7. Theresa says

    these were delicious !! i used brown rice flower instead. my only question is about the calories – is that correct 760 calories for one pancake?!?!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Good catch! No, that’s the total for the entire stack – 5 pancakes! Will amend.

  8. Bec says

    These were delicious!!! I used Green banana flour (1:1) which worked perfectly. I also added in another Tbs of Almond milk because of previous comment and found them to be soooo light and fluffy!! Instead of almond milk popped in some yummy cacao seed spread which worked well against the banana. Going to make another batch today for lunchboxes.. Thanks!!!

  9. Rebecca says

    I feel like I should comment seeing as I have this recipe written out on a small sheet that stays on my fridge so we can grab it on weekends…. I have made these at least a dozen times, and will continue making them. They’re fast once you get going on the flax egg and measure and mix everything else. I don’t always use chocolate chips, and I switch up the type of gf flour often. Basically I think the key is to add a touch more liquid if they look too stodgy, and to spread them out a teensy bit in on the stovetop. My bf likes these too, and they set us up nicely when we have a busy morning ahead.

  10. Mary says

    Hi, my family loves your recipes! Thank you for consitantly making amazing recipes. I had one question on this one, can you make the batter and then store it to cook later?

  11. Kaitlin says

    The nutrition info can’t possibly be per pancake can it? I’d believe it per 5 pancakes.

    Anyway this pregnant vegan enjoyed these. Next time I will thin the batter more because they were too gooey inside.

  12. Erin says

    I made this this weekend for an office brunch / potluck and they were a huge hit.

    I tripled the recipe and there still weren’t enough to go around. My only modification was that I added more almond milk as the batter was wayyyy too thick in mine but other than that they were perfect. Highly recommended, quick, easy and a crowd pleaser.

  13. Dallas says

    Hi there! So I am new to gluten free baking as well as just baking in general. Also cooking. Lol.

    Made these and they taste delicious! It was simple to put the recipe together but I struggled with flipping the pancakes in my pan. Even when the pancake was totally golden on the bottom it just flailed and sort of fell apart in the process of turning it over. By the second one I was using two spatulas to help it stay together! Even after being pretty golden on both sides they still seemed pretty loosey goosey. I don’t have a griddle so I’m just using a wide saucepan (I think that’s what it is called). Is this just the nature of the beast or did I perhaps add a little too much or too little of something? Or was I not using the right cooking tools?

    Either way the pancakes tasted amazing. Thanks for sharing your recipes!

  14. Meghan Bogart says

    Hello! I would love to make these! I am sensitive to bananas unfortunately! Is it worth a try making these without? Should I try unsweetened applesauce? Thanks!

  15. Sarina says

    I am a baking novice, and had no problem with these! They were great and my picky audience loved them, too. I’m still playing with how to serve them without adding sugary syrup but they’re very quick and fun when you’re looking to switch it up.

  16. Lauren says

    I had some doubts when they were cooking (I had to make a few modifications since it’s New Year’s Day and I suck at grocery store planning), but WOW. These tasted fabulous!! (They looked awful but that’s all down to my mediocre cooking skills, haha.).

  17. Veronica says

    I spontaneously decided to make these for breakfast today; oh. My. Gawd!!!

    I don’t think I will ever make any other pancake recipe, this one has it all: flavour, texture, chocolate (seriously!!!). I kind of want to make more. Sigh.

  18. Yesi says

    Are they suppose to look uncooked…feel super gooey? This is the third time making them and they taste ok but look funny.

  19. Sarah says

    I have been making this recipe for 3-4 years; it’s my go-to pancake recipe. I add a lot of cinnamon to it, but that’s the only change I’ve made. Love that it uses flax meal and whole wheat flour. It was the first vegan recipe I made, and that was completely by accident! 4 years later I have actually gone vegan, and discovering that this recipe was already vegan was a wonderful thing.

  20. Veronica says

    I just made these and had them with some strawberries and maple syrup. It was really a delicious brunch!

    I did make 1 significant change to the recipe though, I omitted the flax egg. Having been vegan for a year I haven’t learned much, but I have learned that a mashed banana can be an egg sub in itself, so although I do have an egg sub in the cupboard I didn’t think it’d be necessary. The pancakes did hold really well in the pan, and tasted wonderful, so if anyone doesn’t have an egg replacer – these can be made just as well without!

  21. christiane begin says

    HI,
    I enjoy your recipes and am also a fan of pancakes. I have a question. My pancakes always stick to the pan. Would you recommend a non-stick pan? Is there a specific turner that you use for the pancakes? Any suggestions would be greatly appreciated!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sarah! I haven’t tested it any other way so I can’t confidently recommend other subs! Maybe applesauce for the banana?

  22. Kyle says

    These are the best pancakes that I have ever made. The kids rave about them and want them every weekend, and I don’t feel bad about making them as there is no sugar added and they are high in fiber and full of flavor, which is a rarity… We are not vegan so I usually use cows regular milk rather than almond milk, also I usually thin the batter down with a bit more milk. The semi sweet chocolate adds just the right amount of sweetness, I usually add less than the recipe calls for. Also I add hemp seeds and sometimes chia to the recipe to change it up a bit. I also cook these on a fairly low heat as I find they do burn easily, and if cooked at a higher heat they don’t cook throughout.

    Over all this is a great recipe and gets 5 out 5 stars from the entire family. Thanks for sharing this!

  23. Karen says

    This is honestly my go – to website for my romantic dinner date nights with my hunny.
    … and as well when I’m by myself.. hehe thank you for sharing your yummy recipes!

  24. Will says

    I am now totally addicted to these pancakes, thank you very much for this recipe. I can´t wait to try more recipes.

  25. April says

    I’m not a big fan of chocolate, so I replaced the chips with blueberries…a generous amount of them. They turned out great, I’ll definitely make these again, probably with a different fruit since blueberries are going out of season soon.

  26. Veronica says

    I absolutely love this pancakes! They are my favorite! I didn’t change a thing in the recipe. My 18 mo daughter loves them too! Thank you for all the amazing recipes!

  27. John says

    These look great. However, what can we replace the almond butter and oil with so this can be a Plat base version? ( Butter or oil is not healthy. )

  28. Emily B says

    I love bananas but I was telling my SIL about this recipe…that I LOVE. I forgot she doesn’t like bananas. Is there anything at all to substitute for it? Maybe applesauce?

  29. Jessica C says

    I just made these for my son’s birthday breakfast and they were outstanding! I didn’t change a thing, except I doubled the recipe to accommodate my family size. I was a little nervous because I made the batter the night before (school night) but that didn’t make a difference.

    I love that these are wholesome and will give my kids the energy they need at school, but still are a special treat! GREAT recipe and will be making these again!!
    Plus huge benefit for me that they are vegan!!!!

  30. Morgan says

    I feel like there were too many wet ingredients in this recipe… Mine wouldn’t stay together on the skillet and ended up just being a mess:( they tasted great but the consistency was more like oatmeal than pancakes

  31. Nicole Keating says

    OMG!!! Just made these pancakes for breakfast and WOW…phenomenal. I am gluten free, so I substituted Bob’s Red Mill GF oats and Bob’s Red Mill AP flour in equal amounts without a problem. I also used mini chocolate chips as they’re my favorite for baking and made sure to use a nice brown banana to keep some sweetness. They were very moist and filling. This recipe is definitely worth a try! My non-gluten free boyfriend asked me to make them again – that speaks volumes. Thanks so much for sharing! I’ll be following your blog from now on :)

  32. Rosie says

    You know whats awesome? I found my way to this page from your most recent post (Toasted Coconut Pancakes, in case you are reading this later) and I think it is fabulous to see how much your blog has grown from the beginning! Thanks for sharing this, they sound delightful and I will certainly be trying them!

  33. Mary says

    WOW! So impressed. I’ve tried making vegan pancakes before and they turned out super thick and chewy. These were moist, light, fluffy and extremely delicious. Only substitution I made was earth balance instead of almond butter, and I added some cinnamon. I like these better than traditional pancakes!

  34. Hollie says

    Just made these as I had a craving for pancakes and wanted something simple and yummy.
    They turned out incredible! Thank you so much!

  35. Joni says

    I love these pancakes! They are my standard ‘go to’ breakfast on weekends. I’ve been making them for about 2 years now and still enjoy them. I found that they cook best in an iron skillet. Frying them is tricky so don’t give up after the first time!

  36. Brianna says

    Just made these for breakfast and they were DELICIOUS! So decadent, moist and full of flavour. I subbed the flour for a vegan protein powder and worked perfectly. Can’t wait to make again :)

      • Brianna says

        Yes I used equal parts :) I can’t remember needing more milk but just see if it looks about the right texture.
        Protein powder gave it a nice flavour and sweetness too!

  37. Cecilie - A Story of Freedom says

    Very delicious, just in need of a little more sweetness in my opinion :) But definitely a original recipe, I make these pancakes every once in a while.

  38. Jan says

    Now these look so good I have to stop everything and make them right now haha! Nothing can stop me when I get a chocolate craving :P

  39. Sehrish says

    Lovely and super easy to make. I do not eat chocolate so no chocolate chips for me. But they are still perfect without the chocolate chips!

  40. Owen says

    These were lovely and substantial in a healthy-feeling but decadent-tasting kind of way. The perfect special occasion breakfast! Today my special occasion was Thursday before work…I think that’ll do! Thank you for the wonderful recipe!

  41. Ashley says

    I have a question-I don’t have all the ingredients, so could I substitute an egg for a flax egg and peanut butter for almond butter? They look amazing!! I wish it was morning so I could have breakfast now!

  42. Jessica says

    Hello my name is Jessica and I cannot stop eating your pancakes. These are the best I have ever made. Thanks for the recipe, I’m going to tell the world about them.

    Sincerely,
    Jessica Pancake Face

    P.s. subbed flax egg for a real one and the b almond milk for 2% which changes the calorie content. Also I read poorly so I ended up just mixing everything together instead of following the steps but they still turned out great!

  43. Christa says

    I love you blog and recipes. Always a great source for food inspiration! However, I do sometimes wish there was some nutrition content to go along with each recipe.

  44. Janelle says

    Wow! These are good! My 3 yr old and I didn’t even need maple syrup with the chocolate chips and banana in there. I did a couple of substitutions, used an egg and peanut butter instead, because that’s what we had. Really good!

    • Janelle says

      I wanted to come back to say that these are freezer-able too! I froze a couple just to see if they’d be good reheated and they are! I reheated one in the microwave and one in the toaster, and both worked well to reheat! These will be nice to have available when our 2nd baby comes this Fall.

  45. Megan says

    Hey, Dana! Recently, as I was searching for creative, easy, delicious vegan recipes, I stumbled upon your blog…and I’m sure glad I did! Your recipes are absolutely amazing, your photography is out of this world, and I love your commentary on your posts! I always find myself looking at the sidebar and clicking on whatever looks great (which is everything, really). Thank you for the inspiration :)

  46. Julia says

    This recipe looks amazing and got such great reviews! Would love to make these tomorrow morning. Will this recipe be enough for two hungry people??

  47. Karen Tan says

    I made this pancake recipe exactly as shown here numerous times. I have also tried them with blueberries instead of chocolate. It is without a doubt the healthiest, most tasty and sustaining pancake recipe I have enjoyed. I consider the conventional pancake to be blood sugar skyrocketing junk food, but this recipe is an exception. You have succeeded in getting pancakes back into my menu! Many thanks!

  48. Mayah says

    I just made these and they were well….probably the worst pancakes I’ve made in years…The texture was like complete mush and even though I cooked them until they were close to burning it still felt like I was spooning raw pancake batter. I’m going to assume I did something horribly wrong, except I’m not sure what it was.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      oh man. so sorry! Most everyone loves these! Did you change anything? Perhaps your skillet heat was too high…You can also try my 2.0 version.

  49. HungryMama says

    I am not a vegetarian or vegan and am on a pretty tight food budget but I make these all the time. I use a regular egg, peanut butter, dairy milk, and yogurt (in place of oil). They are still healthy and unbelievably delicious! Best of all my toddler loves them and I get to feel like I’m giving her a special breakfast without filling her up with junk food. Win/win! Thank you!

  50. Anna says

    you are such an inspiration. to see how your photos and everything in general has evolved over theses 3 years! wow. and these pancakes look wonderful!!

  51. Joy says

    These pancakes rock! They are my “I had a bad day, pancakes makes it better ” meal. Thank you Dana !

  52. Sara says

    Delicious pancakes! I’m always on the hunt for pancake recipes that use little to no flour, and such recipes are hard to come by. This recipe is perfect for my Sunday morning pancakes – oats, dark chocolate chips, a bit of nut butter, and I top them with a light drizzle of New England maple syrup. Next time I may try to toast the oats before mixing them in.

  53. Lily says

    I can’t believe I haven’t thought of making such recipe. I love pancakes for breakfast but I am also aware of the amount sugar I can consume. Thank you for this recipe! I can now enjoy mornings with pancakes without feeling guilty.

  54. lel1991 says

    Yummooooo! Definitely making these ASAP! Saw your comment on potentially swapping the banana for pumpkin purée and sang HOOOORAY! Can’t wait to try these. Thanks guys!

  55. Amber Hamilton says

    I’ve made these twice and love them and so do my little boys. I ended up adding just a tad bit more milk to my batter and used peanut butter instead of almond.

  56. Jongin says

    Hello this looks amazing but i was wondering if we can use peanut butter instead of almond butter? Thanks!

  57. Geneva says

    I did the recipe just as written and they turned out gooy in the middle and a bit dark/burned on the outside. What did I do wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Turn your heat down next time and really let them cook through. Otherwise, your batter might’ve been a bit too thick? Add more flour/oats next time!

  58. Mary Ann says

    Made a double batch so we would have leftovers, hubbies with choc chips and mine with blueberries. Loved mine but couldn’t resist one of his, heaven! Will certainly make often!

  59. Lauly says

    Hi!
    I tried them… and I have to admit… THERE ARE SO GOOD!
    I try a new recipe every week, quite an addict of your blog ;) Thank’s for sharing awesome recipes <3

  60. Melissa says

    These are outstanding!!!!! Comfort breakfast at its finest!!! I used Bob’s Mill All Purpose Gluten Free flour and it worked great. I wonder if coconut flour would work? I may try that next time. I’m a new follower to your blog and am very excited to have found you!!! Thank you for the wonderful recipes.

  61. Natasha says

    I used these pancakes to get my daughter (age 6) out of bed one morning. She LOVED them, and even more when I told her the story of your mom waking you up with them.

    Then she asked for them every morning. I wasn’t that surprised. :)

  62. Katie Shutt says

    Thank you for posting this recipe–I couldn’t stop eating them!! Only thing is I followed the instructions to the letter and my pancakes seemed to fall apart a bit easily–do you have any suggestions as to what I could do to make a more cohesive batter? Thank you again!

  63. Danica says

    Found this on pinterest and whipped them up straight away! They were delicious! The banana flavour was very strong as I used a very ripe banana but I don’t mind! They kinda tasted like a healthy banana muffin with choc chips which was a bonus. Made some little changes – used a real egg and used granola instead of oats. Still tasted amazing! Maple syrup on top added some good flavour! Thank you for an actual good dairy free pancake! Will definitely be making these again!

  64. Amanda says

    I love these pancakes! You’re my favorite food website to look at. A lot of your recipes have helped me cook and be better at it. Go minimalistbaker :)

  65. Shala says

    I LOVE this recipe! I’ve made it so many times I’ve memorized it. I’m making a batch right now. It’s easy, fast, healthy, and hearty enough to last me all morning…all important things to a mom of a busy 7-month boy. I use chicken eggs and add cinnamon. I highly recommend cinnamon!

    • Jess says

      Hi! How many chicken eggs did you use? Just started out equipping my kitchen with healthier baking items–on a budget, and cannot make the purchase now for flaxseed egg. I would love to try with an egg. Thanks.

  66. Tara says

    Hi! Found this picture on Food Porn with the Food Porn logo on it without a recipe, searched using Google Images and then eventually found it here. Do you know they didn’t even bother to link back to your blog? You should do something about that, because it’s not right. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Tara! That happens more often then we’d like. But with help from people like you we’re able to track some down. Thanks again!

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    I really like your way of expressing the opinion and sharing the information. First of all I want to say fantastic blog! I had a quick question which I’d like to ask if you don’t mind. I was interested to know how you center yourself and clear your head before writing.I have had trouble clearing my thoughts in getting my thoughts out there.I truly do enjoy writing but it just seems like the first 10 to 15 minutes are lost simply just trying to figure out how to begin. Any suggestions or tips? Many thanks!

  69. 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!

  70. 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.

  71. 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!

  72. 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?

  73. 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!

  74. 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!

  75. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  76. Sandra says

    Pancakes are not usual for Italian cuisine but these seems really really yummy! I really want to try them asap! Thanks for sharing!

  77. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  78. 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!!!

  79. 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 :)

  80. 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.

  81. 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!

  82. 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 :-)

  83. 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.

    • Andrea Janes says

      Wow… I’ve just found your blog with those delicious recipes. I’ve already pinned some and I can’t wait to try some of them. Thanks for sharing them! :)

  84. 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!

  85. Lindsay Kittleson says

    I am in love with this recipe. I only wish it was Saturday morning so I could test it out! This is a great way to use up overly ripe bananas. Thank you for sharing!

  86. 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?

  87. 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 :)

  88. 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!

  89. Lotta 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.

  90. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  91. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  92. 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!

  93. lisa says

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

  94. Daphne 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!!

  95. 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.

  96. 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.

  97. 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!

  98. 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! :-)

  99. YH 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 :)

  100. 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!

  101. Alyssa says

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

  102. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  103. Heather 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).

  104. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  105. 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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  106. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  107. 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!

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  109. Chelsea 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!

  110. 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,

  111. 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!

  112. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  113. 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!

  114. 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!

  115. Danielle 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!

  116. 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!

  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. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  119. 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.

  120. 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!

  121. 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?

  122. Gabi 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!

  123. 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

  124. 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!

  125. 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?

  126. 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!!

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  128. Toodie says

    These look very good, and I am not a pancake person. I’m forwarding to my daughter who IS a pancake freak!

  129. 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?

  130. Jeanette 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 :)

  131. 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

  132. Caitlin says

    These look TO DIE FOR!!! I like way too many of your recipes…I don’t even know where I should start!

  133. Andy says

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

  134. Susie says

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

  135. 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?

  136. Mary says

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

  137. Justina Teresa says

    Delicious! I’m new to your blog, and absoloutely love your minimalist baking – very refreshing! Looking forward to seeing more!

  138. 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.

  139. 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.

  140. 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!

  141. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  142. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  143. 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!

  144. 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!

  145. 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.

  146. 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.

  147. 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!!!

  148. 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.

  149. 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!!

  150. 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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  151. Talia 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!!

  152. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! They do take a bit longer to cook. Sorry you had trouble with your first cake. Glad you liked the rest, though!!

  153. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  154. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just posted! The info is for one batch is pancakes, which I would recommend splitting into two servings : )

  155. 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.

  156. 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!

  157. Abby 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!

  158. 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!

  159. Dede 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dede, thanks for sharing how these turned out! Glad to hear GF alternatives worked out as well. Enjoy!

  160. Jenn@slim-shoppin says

    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!

  161. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  162. 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!

  163. 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.

  164. Xella says

    Looks so extremely delish and yummie, love the fact there is no need for sugar. I definitely have to try this one!

  165. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  166. 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!

  167. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  168. 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!

  169. Victoria says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  170. 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 :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  171. 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!

  172. 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!

  173. Tamara says

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

  174. 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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  175. Theresa says

    These sound absolutely delish!! I just started with weight watchers. Do you know how many carbs if using whole wheat flour? Thanks!

  176. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  177. 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!

  178. 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!

  179. Marisa Martinez says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  180. 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!

  181. 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 !!!

  182. 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

  183. 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.

  184. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  185. 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.

  186. 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!

  187. 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! :)

  188. 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.

  189. 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

  190. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  191. 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.

  192. Kayleigh O says

    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!

  193. 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!

  194. Marielle says

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

  195. 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!!

  196. 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.

  197. 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!

  198. 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?

  199. 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 !

  200. 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!!

  201. 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!

  202. Bonny 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bonny, almond butter is just like sunflower butter, only with almonds. You can make it yourself or find it at most grocery stores. Hope that helps!

  203. 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!

  204. 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!!!!!!!?

          :)

  205. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  206. 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

  207. 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!

  208. 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!

  209. 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.

  210. 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!!!

  211. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  212. admattai 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

  213. 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! :)

  214. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  215. Cinnamon 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. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  216. Chelsea 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.

  217. Kayle (The Cooking Actress) says

    I am so excited that you’re in the blog world! I’m already obsessed and can’t wait to make these pancakes!

  218. 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!!!

  219. 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

  220. Baley 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.