Chocolate Chip Oatmeal Cookie Pancakes 2.0

Name: Chocolate Chip Oatmeal Cookie Pancakes 2.0
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Indonesian
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))

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!

⏱️ 23 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Chocolate Chip Oatmeal Cookie Pancakes 2.0

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

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))

Steps

Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
Add your very ripe banana and baking powder and mash.
Add oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats, almond meal and gluten free flour blend until just combined.
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.
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.
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.
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 (per serving)

Macronutrients

Calories47224% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.17

Per Serving $0.08/serving

🏠 Save ~$0.33 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
flaxseed meal	1 tbsp	-	-
water	2.5 tbsp	-	-
very ripe medium banana	1	-	-
baking powder	1 tsp	$0.50/100g	$0.03
pinch salt	1	-	-
vanilla extract	0.5 tsp	-	-
almond butter	1 tbsp	-	-
avocado oil	1 tbsp	-	-
unsweetened almond milk	0.3333333333333333 cup	-	-
gluten-free rolled oats	0.5 cup	-	-
almond meal	2 tbsp	-	-
gluten-free flour blend	0.25 cup	-	-
non-dairy semisweet chocolate chips	3 tbsp	$0.31/100ml	$0.14
agave or maple syrup if your banana wasn’t very sweet	1 tsp	-	-