Chocolate Chip Oatmeal Cookie Pancakes

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I’m not much of a cook (or baker) in the kitchen – it’s actually quite embarrassing how bad I am. So, when I do decide to whip something together, I need the recipe to be super simple and preferably healthy to somewhat healthy. When I recently searched for an easy, healthy, scrumptious breakfast recipe filled with ingredients already stocked in my pantry, I stumbled upon this absolutely delicious Chocolate Chip Oatmeal Cookie Pancake recipe from the Minimalist Baker – and my daughter and I are kind of obsessed with it! I’ve never seen my daughter run so quickly to her chair for a meal as I have with these! Seriously, I’m making these suckers every week! They’re so delicious, you may as well just go ahead and do yourself a favor and double the recipe – trust me, you’ll eat ’em!

CHOCOLATE CHIP OATMEAL COOKIE PANCAKES

Quick and easy, absolutely delicious pancake recipe that tastes just like a chocolate chip oatmeal cookie, only kind-of healthy!

Prep time: 5 mins | Cook time: 5 mins

Serves: 5-6 small pancakes

Author: Minimalist Baker

Ingredients:

  • 1 ripe medium organic banana
  • 1 teaspoon aluminum-free baking powder
  • 1 organic cage-free egg (or flax egg which the recipe calls for)
  • pinch salt
  • 1/2 teaspoon organic vanilla extract
  • 1 Tablespoon non-GMO almond butter
  • 1 Tablespoon organic unrefined coconut oil (or canola oil)
  • 3 Tablespoons non-GMO almond milk (or sub other milk of your choice)
  • 1/2 cup organic rolled oats (or gluten-free oats)
  • 1/4 cup organic whole wheat (or unbleached) all-purpose flour
  • 3 Tablespoons organic semi-sweet chocolate chips

Instructions:
  1. Preheat a skillet to medium heat or about 300-325 degrees F.
  2. If using flax egg, prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
  3. Mash your ripe banana with baking powder.
  4. Add egg, coconut oil, salt, vanilla, almond butter, almond milk and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
  8. Cook for 2-4 minutes on each side – until golden brown.
  9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
 Notes:

* Make vegan by following this recipe.
* Make gluten-free by following this recipe.
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Recipe (wich slight modifications) and pancake photo credit: Minimalist Baker

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