Chocolate Chip Oatmeal Cookie Pancakes 2.0
A new and improved version of our popular chocolate chip oatmeal cookie pancakes, this time made gluten-free, vegan, and requiring just one bowl and 30 minutes!
Ingredients
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 1 very ripe medium banana ((1 banana yields ~1/2 cup mashed))
- 1 tsp baking powder
- 1 pinch salt
- 1/2 tsp vanilla extract ((optional))
- 1 Tbsp almond butter
- 1 Tbsp avocado oil ((or sub melted coconut oil))
- 1/3 cup unsweetened almond milk ((or sub other milk))
- 1/2 cup gluten-free rolled oats
- 2 Tbsp almond meal ((ground from raw almonds))
- 1/4 cup gluten-free flour blend
- 3 Tbsp non-dairy semisweet chocolate chips ((more for topping))
- 1 tsp agave or maple syrup if your banana wasn’t very sweet ((optional))
Instructions
- 1
Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
- 2
Add your very ripe banana and baking powder and mash.
- 3
Add oil, salt, vanilla, almond butter, almond milk and stir.
- 4
Stir in oats, almond meal and gluten free flour blend until just combined.
- 5
Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes - about 300-325 degrees.
- 6
Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You'll know they're ready to flip when bubbles form on top and the edges appear dry.
- 7
Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.
- 8
Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.
Nutrition Facts
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