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Chocolate Chip Oatmeal Cookie Pancakes

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 People
Course: Pancakes
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Heat a skillet on medium, setting the temperature to approximately 300–325°F (148–162°C). Lightly grease the cooking surface.
  2. In a small bowl, prepare the flax egg by combining flaxseed meal with water. Let it rest for 3–5 minutes to thicken.
  3. Mash the banana thoroughly in a mixing bowl. Incorporate the baking powder, ensuring the mixture is smooth.
  4. Add the prepared flax egg, avocado oil, salt, vanilla extract, almond butter, and almond milk to the banana mixture. Stir until well combined.
  5. Gradually mix in the rolled oats and flour, stirring gently to avoid overmixing. Once combined, fold in the chocolate chips.
  6. 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.
  7. 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

To make this recipe gluten-free, ensure both the oats and flour used are certified gluten-free.
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.