Chocolate Chip Oatmeal Cookie Pancakes |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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From Minimalist Baker blog. These are quite good, optionally gluten free, and vegan, unless you decide to use 2 eggs instead of the flax eggs, like I did. Very thick and a little hard to flip, but turns out well. Ingredients:
1 very ripe medium banana |
1 teaspoon baking powder |
1 tablespoon flax seed meal (mixed with 2.5 tbsp water, or 1 egg) |
1 pinch salt |
1/2 teaspoon vanilla extract |
1 tablespoon almond butter |
1 tablespoon coconut oil |
3 tablespoons almond milk (or sub other milk) |
1/2 cup rolled oats (or gluten free oats) |
1/4 cup flour or 1/4 cup gluten-free flour |
3 tablespoons semi-sweet chocolate chips (non-dairy for vegan) |
Directions:
1. Preheat a skillet to medium heat or about 300-325 degrees.
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
3. Mash your very ripe banana with baking powder.
4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
5. Stir in oats and flour until just combined.
6. Sprinkle in chocolate chips and fold gently.
7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
8. Cook for 2-4 minutes on each side – until golden brown.
9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
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