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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!
Author Minimalist Baker
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Stack of Chocolate Chip Oatmeal Cookie Pancakes with a slice removed
4.70 from 39 votes
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 2-3 Days

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)
US Customary - Metric

Instructions

  • 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.

Notes

*Adapted from our Chocolate Chip Oatmeal Cookie Pancakes.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 472 Carbohydrates: 60 g Protein: 9 g Fat: 23 g Saturated Fat: 5.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38 mg Fiber: 9.5 g Sugar: 18 g