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
Using a fork to grab a big bite of our delicious Chocolate Chip Oatmeal Pancakes
4.76 from 166 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


  • 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


  • 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.


*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.

Plate piled high with Vegan Chocolate Chip Oatmeal Cookie Pancakes

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My Rating:

  1. 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!!!!

  2. 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

  3. 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 :)

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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

  11. 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!

  12. 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!

  13. 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!

  14. 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.

    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!

  15. 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.

  16. 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.

  17. 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 :)

  18. 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??

  19. 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!

  20. 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.

  21. 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!

  22. 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!!

  23. Joy says

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

  24. 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.

  25. 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.

  26. 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!

  27. 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.

  28. Jongin says

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

  29. 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!

  30. 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!

  31. Lauly says

    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

  32. 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.

  33. 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. :)

  34. 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!

  35. 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!

  36. 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 :)

  37. 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.

  38. 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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  40. David Brown says

    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!

  41. 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!

  42. 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.

  43. 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!

  44. 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?

  45. 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!

  46. 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!

  47. 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!

  48. 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!

  49. 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

  50. 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!!!

  51. 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 :)

  52. 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.

  53. 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!

  54. 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 :-)

  55. 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! :)

  56. 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!

  57. 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!

  58. 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?

  59. 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 :)

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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!

  65. lisa says

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

  66. 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!!

  67. 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.

  68. 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.

  69. 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!

  70. Rachel says

    I am literally writing this as we finish eating.! 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! :-)

  71. 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 :)

  72. 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!

  73. Alyssa says

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

  74. 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!

  75. 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).

  76. 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!!

    • 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!

  77. Tabatha says

    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!