No-Bake Cookie Pancakes

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Plate of our incredible No-Bake Cookie Pancakes recipe

No-Bake Cookie Pancakes. Vegan, no butter, no added sugar, and featuring my favorite new condiment…

No-Bake Cookie Sprinkles!!!!

Spoonful of No-Bake Cookie Sprinkles for topping pancakes

Or, sprankles as I like to call them. They’re essentially my No-Bake Cookie Bars only not in bar form. I keep them crumbly so I can add them to things like yogurt, almond butter toast and pancakes!

Stack of our delicious No-Bake Cookie Pancakes for a delicious chocolatey breakfast

These pancakes are a spin-off of my Chocolate Chip Oatmeal Cookie Pancakes, which have made close to 200,000 friends on Pinterest. Gee, must be their charm…or their ooey gooey chocolate chip frosting.

Top down shot of a stack of our delicious No-Bake Cookie Pancakes recipe

The base of these cakes is banana and oats, which cuts the need for sugar and hardly any flour. Then, we add a healthy scoop of cocoa powder to the mix and plenty of no bake cookie sprinkles, and the result? A refined sugar-, butter-free stack of goodness that nearly passes as a straight up no bake cookie. Breakfast of champions? Uhh, yes please!

Stack of No-Bake Cookie Pancakes alongside a glass of soy milk
Using a fork to grab a big bite of No-Bake Cookie Pancakes
Stack of No-Bake Cookie Pancakes with a slice removed
Bite of vegan No-Bake Cookie Pancakes resting on a plate beside the rest of the stack

No-Bake Cookie Pancakes

Butter and refined-sugar free chocolate oat pancakes with tasty no bake cookie sprinkles throughout and on top!
Author Minimalist Baker
Top down shot of a stack of Vegan No-Bake Cookie Pancakes topped with granola
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Vegan


  • 1 very ripe medium banana
  • 1 tsp baking powder
  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp avocado oil (optional)
  • 2/3 scant cup dairy-free milk (I used almond)
  • 1 1/2 Tbsp cocoa powder
  • 1/3 cup rolled oats (or gluten-free oats)
  • 1/4 cup whole wheat or unbleached flour (or sub other flour)
  • 1/4 cup no-bake cookie sprinkles* (plus more for topping- 2 Tbsp as original recipe is written)


  • *To prepare no-bake cookie sprinkles, pulse 9 dates, 1/4 cup oats, 1 1/2 Tbsp natural salted peanut butter, and 1/4 cup chocolate chips in food processor until small crumbles remain and transfer to a bowl (amounts as original recipe is written // adjust if altering batch size).
  • Preheat a skillet to medium-low heat and 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, and almond milk and stir.
  • Stir in oats, flour and cocoa powder until just combined.
  • Add no bake cookie sprinkles and fold gently. Add more almond milk if too thick.
  • Scoop 1/4 cup measurements onto lightly greased griddle.
  • Cook for 3-4 minutes on each side. Be careful not to burn – they will be slightly soft in the middle from the banana.
  • Serve with another healthy scoop of no-bake cookie sprinkles – in between each layer if you dare.


*These pancakes take a little longer to cook so be sure your skillet is on medium to medium-low. Lift up the edge around the 2 minute mark to make sure they aren’t getting too brown.
*The no-bake cookie sprinkles are key in this recipe – don’t leave them out!
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 373 Carbohydrates: 53 g Protein: 8.1 g Fat: 16 g Saturated Fat: 3 g Trans Fat: 0 g Cholesterol: 1 mg Fiber: 7 g Sugar: 20 g

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My Rating:

  1. April says

    I’m not a huge fan of chocolate pancakes but I’ll make an exception for these. I was lazy and just topped mine with peanut butter and maple syrup. Still delicious.

  2. hannah says

    I’m not sure what happened, but these stuck to the pan like crazy. They look great in the pictures though, and I love your cookie sprinkles.

  3. Averie @ Averie Cooks says

    How did I miss these! Pinned! Cookie sprinkles throughout..healthy pancakes & choc for breakfast – YES!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s in a separate recipe, which I linked to in the recipe box. It’s the one for “No Bake Cookie Sprinkles.”

  4. Allison @ thebakingyear says

    I clicked on this post, saw the first picture, and said to myself, “oh my g-d”.

    These look delicious!

  5. Lori Delgado says

    These look heavenly. I am gonna make them this weekend I have a question about the amount of sprinkles. I plan on tripling the recipes, so should I triple the sprinkle recipe amount you have listed? How much does the amt make with 9 dates? Thanks

      • Lori Delgado says

        Thanks Dana. I can’t wait to make these. I made & LOVE your choc chip oatmeal cookie pancakes into waffles. Do you think these are even better? Are the sprinkles inside crunchy? Thanks

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I think I still slightly prefer the originals over this version, but they’re still really tasty! The sprinkles are not crunchy, just sweet. Hope that helps!

  6. Julia @ Bouillon Logic says

    I haven’t tried the pancakes yet, but I’ve been putting “sprankles” in Greek yogurt for the past few days. Delicious!

  7. Tammy T says

    My teenaged daughter asked how you make “healthy” food taste so awesome! Her words not mine! Though I am in total agreement. And both of us can’t wait to make these pancakes!


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Tammy! That’s so awesome. Tell your daughter ‘thank you’ for me. It’s always awesome to hear when people think my healthier recipes are still somehow insanely delicious.