Chocolate Chip Oatmeal Cookie Pancakes
Chocolate Chip Oatmeal Cookie Pancakes: A Sweet Start to Your Day
Imagine starting your morning with the cozy flavors of oatmeal cookies and the indulgent charm of chocolate chips. These pancakes combine the nostalgia of childhood treats with the satisfaction of a wholesome breakfast.
Quick, easy, and entirely vegan, they come together in just 15 minutes with a single bowl—perfect for busy mornings. With a touch of banana, creamy almond butter, and melty chocolate, every bite is a harmonious blend of comfort and indulgence.
Whether you’re cooking for yourself or a crowd, these pancakes are versatile and forgiving. Serve them plain or drizzled with maple syrup for a breakfast that feels like a treat, yet fuels your day.
Chocolate Chip Oatmeal Cookie Pancakes: Ingredients to Inspire
- Banana – The natural sweetness and creamy texture of ripe bananas lay the foundation for these pancakes, ensuring every bite is moist and flavorful.
- Flaxseed Meal – A plant-based egg alternative that adds binding power and a subtle nutty depth.
- Almond Butter – Creamy and rich, it infuses the batter with a delicate nuttiness while enhancing texture.
- Rolled Oats – The heart of the recipe, lending a wholesome, chewy character reminiscent of oatmeal cookies.
- Dairy-Free Chocolate Chips – Decadent bursts of sweetness that melt beautifully, elevating each pancake to dessert-worthy status.
Enhancing Chocolate Chip Oatmeal Cookie Pancakes
Recipe Tips
- Achieve the Perfect Texture: To ensure fluffy pancakes, avoid overmixing the batter. Overworking it can make the pancakes dense and chewy. Gently fold in the oats, flour, and chocolate chips until just combined for a light, tender texture.
- Banana Ripeness Matters: Use a very ripe banana for this recipe—it provides natural sweetness and binds the batter beautifully. If your bananas aren’t ripe enough, microwave them for 15–20 seconds to soften and enhance sweetness.
- Cook with Care: Preheat the skillet thoroughly before adding the batter to ensure even cooking. Keep the heat medium-low to avoid burning the pancakes while ensuring the centers cook through. Lightly grease the surface for an even golden crust.
What to Serve with Chocolate Chip Oatmeal Cookie Pancakes
- Fresh Fruits: Add a pop of freshness by serving these pancakes with sliced strawberries, bananas, or a medley of berries. The juicy fruits complement the sweetness of the pancakes perfectly.
- Maple Syrup and Nut Butter: A drizzle of warm maple syrup and a dollop of almond or peanut butter enhance the nutty, sweet flavors in this recipe, creating an indulgent breakfast experience.
- Non-Dairy Yogurt: Pair the pancakes with a spoonful of dairy-free yogurt for a creamy contrast. Coconut or almond yogurt works particularly well and adds a touch of tang to balance the dish.
FAQ
1. Can I make this recipe gluten-free?
Yes! Substitute the rolled oats and flour with certified gluten-free options. The texture and flavor will remain just as delicious.
2. What can I use instead of a flax egg?
You can replace the flax egg with chia seeds or a store-bought egg replacer. Alternatively, 3 tablespoons of applesauce can work in a pinch.
3. Can I store and reheat these pancakes?
Absolutely! Store the cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 20–30 seconds or on a skillet over low heat.
4. Are the chocolate chips optional?
While optional, chocolate chips add bursts of sweetness that elevate the pancakes to dessert-like perfection. Feel free to omit them or replace them with chopped nuts or dried fruits for variation.
Chocolate Chip Oatmeal Cookie Pancakes
Ingredients
- 1 tablespoon of avocado oil or melted coconut oil
- 3 tablespoons of unsweetened almond milk or alternative milk
- 1 medium-sized fully ripe banana
- 1 tablespoon of almond butter
- 1 tablespoon of flaxseed meal mixed with 2 ½ tablespoons of water (flax egg)
- ½ teaspoon of vanilla extract
- ½ cup of rolled oats or gluten-free oats if preferred
- ¼ cup of whole wheat flour or unbleached flour or suitable substitutes
- 1 teaspoon of baking powder
- 3 tablespoons of dairy-free semisweet chocolate chips
- A pinch of salt
Instructions
- Heat a skillet on medium, setting the temperature to approximately 300–325°F (148–162°C). Lightly grease the cooking surface.
- In a small bowl, prepare the flax egg by combining flaxseed meal with water. Let it rest for 3–5 minutes to thicken.
- Mash the banana thoroughly in a mixing bowl. Incorporate the baking powder, ensuring the mixture is smooth.
- Add the prepared flax egg, avocado oil, salt, vanilla extract, almond butter, and almond milk to the banana mixture. Stir until well combined.
- Gradually mix in the rolled oats and flour, stirring gently to avoid overmixing. Once combined, fold in the chocolate chips.
- Scoop out portions of the batter, about ¼ cup each, and place them onto the preheated skillet. Cook each pancake for 2–4 minutes per side, or until golden brown and cooked through.
- Serve warm as is, or drizzle with maple syrup and garnish with additional chocolate chips if desired. Allow any leftovers to cool completely before storing.
Notes
The recipe yields approximately 5–6 small pancakes.
Sweeteners such as maple syrup, sugar, or agave nectar can be added to the batter for additional sweetness, but this is optional.
These pancakes can be reheated effectively in the microwave for a quick breakfast the next day.
