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.
Chocolate Chip Oatmeal Cookie Pancakes
Ingredients
- 1 medium very ripe banana
- 1 tsp baking powder
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 Tbsp avcoado oil (or melted coconut oil)
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Tbsp almond butter
- 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
*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)
It was love at first bite, I’m telling you.
The texture is fluffy but hearty and slightly dense, and plenty moist from the almond butter and banana.
They’re perfectly sweet even without any additional sugar – the chocolate chips provide a touch of decadence.
And by the end I was convinced I’d just eaten a chocolate chip oatmeal cookie.
Enjoy and come back soon for more minimalist baking.
-Dana
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!
Thanks for sharing, Marisa! So glad you and your friends enjoyed the pancakes so much. They’re certainly one of my all-time faves!
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!
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 !!!
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
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.
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
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!
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.
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!
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! :)
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.
Awesome! So glad you liked them Katie – thanks for sharing!!
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
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?
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.
Shannon says
These are the best pancakes. My kids LOVE them.
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.
Demi says
Low calorie doesn’t equal healthy and vice versa!
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!
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!
Lovely! Glad to hear it!
Marielle says
I used a normal chicken egg and they turned out great! Should’ve added a little honey to make them sweeter though.
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!!
I think they would work fine! Give them a go and let me know if it works out!
Kayleigh says
How many carbs? I want to make these tomorrow, they look so yummy!:)
About 50 grams!
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.
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!
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?
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 !
Kristen says
You should seriously consider posting that second to last pic. These look fantastic, btw.
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!!
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!
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.
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!
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!
Karen says
Screw dinner….I’m making these instead!!! Can’t wait!!! Thank you so much!
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.
Yes! Sub applesauce for the oil or just omit it : )
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!!!!!!!?
:)
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!
Sorry these didn’t work out – they’re worked for me multiple times and tons of other people so I’d encourage you to give it another go only add more almond milk to the batter to get it a bit thinner, and turn your skillet down to cook them more slowly.
k says
will do- I don’t doubt that the recipe is great- and I am hopeful that they will work soon!
thanks
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.
Amanda says
Whoa, baby, I can’t wait to try these. Your photos are drool worthy.
sarah says
forgot to rate the recipe…
sarah says
what a FANTASTIC entry to start off your blog off right! this recipe is phenomenal!
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
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!
Joanna says
Dana can I use an egg instead of the flax egg?
Yes! Absolutely. It should work the same : )
Kelcie says
These were awesome! Does anyone know how many carbs are in a serving though?
49 carbs per serving – about 100 in the whole bowl.
Morgan says
How many calories is the entire bowl of batter? The size of pancakes people make vary. XD
Approximately 790 calories in the entire bowl.
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!
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.
Yes, canola or another oil – or apple sauce for a similar result : )
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!!!
Ali says
Oh, my…..
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?
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!
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
Shannon says
This is VERY exciting.
Madeline says
I love pancakes and cookies so this recipe looks so amazing!!!
Sabrina says
Any suggestions of what could replace the almond butter? peanut butter?
Thanks!
Absolutely, or any type of nut butter for that matter.
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! :)
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
I know, right?! Friggin’ delicious. So glad you shared my love for them, too! Thanks for sharing, Megan!
Jen says
These were great!! My kids went crazy over them. Definitely adding this to my recipe box….thanks!!
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. :)
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!
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.
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!
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!!!
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
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.
riann says
Just found you via money saving mom. I love your site! These look great, can’t wait to try them.
Kay says
I like oats but I’m a huge lover of granola! Have you ever tried using granola instead?
that’s a great idea!
Wendy says
looks amazing, will have to try these very soon. Thanks for the recipe.
Erin says
These look delicious!! I don’t have any almond butter. Can you use reduced fat peanut butter instead of almond butter?
yes, I’m sure they’d turn out similar : )
Vanessa says
I followed the recipe to the T and they were amazing! so delicious and moist. The batter is pretty thick but I assumed that was how it should be for this type of pancakes. I used Justin’s Maple Almond butter (which is amazing) my only complaint would be that the batter only makes 5 small pancakes. There were not enough for 3 each for my husband and I.. we kept wanting more! next time I will try doubling or even tripling the recipe for my large family.
Sarah says
I am excited to make these tomorrow. I look forward to reading more posts. :)
Slow Carb Diet Experiments says
Dana, these look so amazing! The fact that they don’t contain butter or sugar makes it even more tantalizing (from a baker’s perspective). Really looking forward to see what other recipes you publish here!
Tiffany says
I think I have died and gone to heaven!
Thank you for sharing!
hollicakes says
Just made these for breakfast, soooo yummy! Loved this recipe & your site, I’ll definitely be back!
Jillian @ Reshape Your Life says
I made these this morning, I subbed blue berries for chocolate chips and it was still delicious! It’s important to cook them on medium though, mine were getting too golden brown before they were cooked all the way through… but since they were vegan it didn’t bother me. lol :) Delicious and a perfect healthy breakfast!
Margaret says
I knew my family would love these so I doubled the recipe to freeze the leftovers. Just one problem – there were no leftovers!!! Thanks for this awesome addition to our Sunday breakfast rotation. I love that you’ve created a fun way for my 3 yr old to get in flax seed, oatmeal, 100% whole wheat flour, and fruit all while thinking mommy lost her mind and made junk food for breakfast ;) We used mini choc chips and loved them!
Jenn says
These were pretty awful. The only good thing about them were the chocolalte chips. We had to throw them away…I followed recipe to a “T”.
Starla says
Aloha! Welcome to the wonderful world of blogging. ;-) I am excited to try these. mahalo for sharing.
Mandy says
Delicious! Love the concept of your blog and thank you so much for the nutrition stats. I’ll be following!
Emily says
making these with my friend right now! we’re so excited! the fact that each serving is 400 calories just made my day :) please, please keep posting! cheers
Lovely! So glad you and your friend like them. And I too love that it’s like having a cookie for breakfast for just 400 calories! More recipes to come : )
Kat says
it seems im the only one that this didnt work out for! my batter was VERY thick, not runny at all, i actually had to put the dough on and then flatten it out so it was more pancake like. and i dont know why, i followed the recipe to a T! how was your batter? Still taste good tho!
It can depend on how big your banana was..I did a little more almond milk at the end to thin it out. I’m kind of a test as I go baker so while those are the general measurements I use, I’ll compensate until it looks like the right consistency.
Katie says
Mine turned out the same way, Kat. I’ll add more milk next time, but they were still delicious!
Sarah says
I’m kind of ecstatic that I happened across these on Pinterest! What do you think about almond meal or coconut flour? Would they make the pancakes too dry?
I’d use less coconut flour since it’s so absorbant, but almond meal should be a 1:1 trade. Try it out and if the batter looks too dry, add a little more almond milk. Let me now if it works out!
Monique @ Ambitious Kitchen says
Whoooaaaaaa. These look increds.
Erin says
This looks awesome! I’m so trying them tomorrow morning!!
Just one question, where did you add the almond butter? I can’t find it in the directions. Would it just go in with everything else at step 4? These look delicious!! I can’t wait to try them!!
Good catch! I simply forgot to add that in there. But I’ve just fixed the recipe – hope that helps!
Laura B says
I just made these pancakes! The only change I made was using a whole egg. I had dark choc chunks and did 3 T of that. These are AWESOME!! It made 6 small pancakes. Thank you for this great recipe!
Dee says
These look awesome! But ugh, how can you add syrup to something that already has chocolate in it????
Is there some thing I can use to substitute the banana? Or would it work if I just eliminated the banana and kept everything else the same?
Leave the syrup off, by all means! I just have a super sweet tooth, which is why I added a little drizzle. I’d recommend pumpkin or apple sauce for the banana for a similar texture, or even roasted butternut squash? And then adjust sweetness with agave/honey/stevia/brown sugar since the banana provides most of the sweetness in this recipe.
Jarred says
Holy shit those look good! Nice work!
Lauren says
These look amazing! Repinning right now!
Captain Girl says
Allergic to bananas. Think I could leave it out, or can you recommend a substitution? They look WAY too delicious not to try.
I’d recommend pumpkin or apple sauce for a similar texture, or even roasted butternut squash maybe? And then adjusting sweetness with agave/honey/stevia/brown sugar since the banana provides most of the sweetness in this recipe.
Ashley says
Me too….will be picking up some canned pumpkin to try instead! They look so good!
H2O mom says
Oh my goodness. I am a mom of a water polo player that has practice for 2 hours in the morning then again at night to be ready for jr Olympics yeah! But he is eating me out of house and home. Not to mention any friends that stop by. I’m making a giant bath (lots of ripe bananas). And let the boys eat those. Thank for this I love to have great tasting HEATHY food for my kids… I’m even trying a flax egg.
Leah says
Yum these look amazing! Could you use a real egg? Congrats on the new blog :)
Thanks! And yes, you can definitely use a real egg :D
Jordan says
Love this! I recently took sugar, gluten and dairy out of my diet, and it’s incredibly difficult to find recipes without added sugars. I think I will sub in cacao nibs instead of chocolate chips, though. I am psyched about your blog and can’t wait to see what else you post, thanks!
An Escapee of Facebook says
These look great! Thanks for sharing!
Alina says
Um, YUM, girl! I’ll definitely be trying these! Can’t wait for all of the yumminess you’re sure to bring to our lives. ;)
Jen says
Can this be made without the oil? I would think a banana and almond butter would be enough moisture?
I say give it a try! It would cut back the calories a little and be just as moist, I’m sure…
Kellyn says
Just made these sans the chocolate chips and with a real egg, but holy cow these are delicious! This is my new go to easy pancake recipe. Excited for more recipes, keep ’em coming :)
Mimi says
After reading through this post/recipe, I tried to look for an “Older Posts” button to find more amazing recipes, but I soon realized this is your first post! I can tell that I’m going to be a fan of this blog and I’m subscribing to your RSS right away :)
P.S. If I don’t have almond butter, can I use regular butter? I realize that would detract from the healthiness of this post but it’s all I have and I reallly wanna try this :)
So glad you found and like my blog so far! This is my first post of many to come. Yes, feel free to sub butter or another nut butter for the almond butter. And be sure to let me know how they turn out!
Sophie says
HI is this a serves 1 recipe? Or would it typically serve two people?
Hi Sophie! This recipe should yield 5-6 small pancakes!
Sophie says
Yes but would that amount typically serve 1 or 2 people?:)
Depends on how hungry you are! But if three pancakes each are enough, then two! You could always double the recipe and freeze leftovers for another day!
StephLily says
There is nothing wrong with butter, organic butter is best and is free of hormones. There is very little lactose and its’s easy to digest. Many studies have proven that the saturated fat in butter does not cause atherosclerosis or cause pathologies, rather its refined carbohydrates such as wheat flours (even whole wheat) that can increase insulin levels and inflammation. So, adding butter does not negate the healthiness :) Its a common misconception. Enjoy your pancakes and btw I loved this recipe, I used coconut flour, coconut oil and butter on top! Beautiful pics.
myfudo says
Can’t believe this has no butter or sugar. This is amazing!
rhaya says
these sound fab! wondering if anyone has tried them with an egg instead of the flax egg?
Andrea says
I tried it with an egg instead of flax egg. The only difference is that i added 1/2 cup of flour instead of the 1/4 cup it calls for.
Ashleigh says
I made these with a real egg and followed the rest of the recipe exactly. They were delish!
MaidOfSteel says
I want them nooooow. O_O
Holy cow they look delicious. I’ll definitly gonna try them out (with a few modifications like using protein powder instead of flour).
lysa says
Hi Dana, I am new to the minimalist baker, your recipe sounds really delicious. Any occasion to have chocolate chips in my breakfast is okay for me !! Also, your photos are beautiful !!
Thanks! And I hope you’ll stick around.
eliza says
These look amazing. I am going to try them tomorrow! Keep the recipes coming!!
Alexa says
I tried these this morning, they were amazing!!! I was skeptical about it really tasting like a chocolate chip cookie but it REALLY did. I think it’s the banana– it lends so much to a sugary taste without actually using sugar!
Just like a cookie, right! Glad you enjoyed them as much as I did.
Lauren says
I don’t know what I did wrong, but I don’t think they taste anything like a cookie….the banana flavor was too overwhelming
Lauren, sorry you didn’t get the “cookie” flavor as much as you’d hoped. Depending on how ripe your banana is, it can be a bit overwhelming. If you try them again, I’d suggest using a slightly less ripe banana so it’s not as strong AND adding a few more chocolate chips. Hope that helps!
Becky says
I don’t like bananas cooked or blended in anything, so what is a good substitute for the banana, if there is one?
Most hearty fruit purees will do with the best options being pumpkin and applesauce.
hannah says
Love the new site! These look delicious! xxx
Kayla says
Saw this this morning, and right now they are cooking in my skillet…..YUM!!!!! Made a few substitutions, but other than that they smell AMAZING!!! Thanks for the recipe!
Linda Demjen says
Love it! It really made me want to go make them! They look yummmmy!
Emily B says
Yay Dana! Another brilliant brain child of yours! Great idea and beautiful start! These look amaz-mo.
Thanks for the kind note, Em!
Natasha says
Oats + chocolate chips + maple syrup = YUM!
Blanca says
My husband loves oatmeal cookies, so when I saw your recipe Dana, I took notice. They look decadent, hearty, and satisfying. Can’t wait to make them for a great Father’s Day breakfast! Thanks for the recipe!
Alexandra says
All week I wanted to try these little treats and man alive, they hit the spot. Right before a big exam, just perfect.
Thanks for the recipe!
Amanda says
I found your website on Pinterest and have viewed almost all of your recipes. The writing is witty, the food looks wonderful (the aroma I’m imaging from the photos is out of this world), and your website looks great. My new ‘go-to’ site for vegan recipes. Thanks and keep it up!
This made my day! Thanks for stopping by and saying hello, Amanda! I hope you enjoy these pancakes – they’re our second most popular post to date. If you have any recipe requests or suggestions, let me know! We’re here to please and serve :D
bbbbbbbbbb says
OMG!!! THESE R AMAZING