Chocolate Chip Oatmeal Cookie Pancakes
Hello, world. WordPress suggests I start my post with this. I’m afraid I have to disagree. I would rather use something more friendly, like “Hey, thank you for stopping by.” What says “hello,” and “thanks for visiting my blog,” more clearly than this?
It’s been a long time since I started this site, but it was conceived because I love minimalist baking. I’ve never called it that.
A few months ago, I began to imagine a place where I could only share my favorite simple recipes. It’s because I love recipes that are easy to make, require little equipment and time, or only a few ingredients. While keeping taste and health as a priority, I will also be posting recipes that require minimal equipment.
This site is a wonderful example of everything that I love about food, including its simplicity, beauty, delicious taste, and joy-giving quality.
You should know that I’ve always loved pancakes. They used to be my mom’s way of getting me up in the morning. If I didn’t, I’m sure I would have slept through the sixth grade. Since then, I have made my pancakes as healthy, flavorful, and simple as possible. This recipe is not an exception.
These chocolate chip oatmeal pancakes are called that for a simple reason: They taste exactly like them. They are gluten-free, vegan, and contain no sugar or butter. Almond butter is also included to give you a good dose of protein throughout the day.
Ingredients
- One medium, very ripe banana
- 1 tsp of baking powder
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 tbsp of water to make flax eggs.
- 1 Tbsp avocado oil (or melted coconut oil)
- One pinch of salt
- 1/2 tsp vanilla extract
- 1 tbsp Almond butter
- 3 tbsp almond milk without sugar (or substitute other dairy).
- Half a cup of rolled oats or gluten-free oats
- Use any flour in place of 1/4 cup whole wheat flour or unbleached white flour.
- Semisweet chocolate chips, 3 tbsp.
Instructions
- Preheat a skillet at medium heat, or approximately 300-325 degrees F. (148-162 C).
- Mix flaxseed and water, and let it sit for 3 to 5 minutes.
- Mix baking powder with a very ripe banana.
- Stir in the almond butter, flax eggs, oil, vanilla, salt, and almond milk.
- Mix oats with flour just until combined. Don’t over-mix. Fold in chocolate chips.
- Pour a light-greased skillet and scoop out a scant 1/4 cup measurement. Cook each side for 2-4 minutes – until golden brown.
- Serve with maple syrup or a drizzle and some extra chocolate chips to melt. Cool and store.
