*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.