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Hello, world. That’s what WordPress recommends I say here for my first post. Personally, I disagree. I’d rather go with something more friendly like, “Hey, thanks for stopping by.” Because what says “hello” and “thanks for stopping by my blog” more clearly than that?
But really, thanks for stopping by. And welcome to Minimalist Baker.
This site has been my brainchild for just a little while now, but it’s really been in the making for long time because I’ve always loved minimalist baking. I just never called it that.
One day a few months ago, I started to envision a place where I could share only my favorite recipes that gushed simple. This is because I find something very intriguing about recipes that require very few ingredients, very little time, and only minimal equipment, which is why all of the recipes I plan to post on this site will fall into at least one of these three categories. All the while, keeping health and taste a top priority.
In short, this site embodies everything I adore about food – its simplicity, its beauty, its delicious taste, and its joy-giving nature.
If there’s one thing you should know about me right up front, it’s that I love pancakes, always have. My mom used to coax me out of bed with them in the mornings. Otherwise, I swear I’d still be sleeping through sixth grade. And since then, I’ve put my own spin on my pancakes, making them as simple, healthy, and flavorful as possible. This recipe is no exception to that.
I’ve called these chocolate chip oatmeal cookie pancakes for a very plain reason: That’s exactly what they taste like. Only they contain no butter and no added sugar besides chocolate chips, and they can be made both gluten-free and vegan. They also contain almond butter for a healthy punch of protein for staying power throughout the morning.
Chocolate Chip Oatmeal Cookie Pancakes
Easy, 15-minute, 1-Bowl Vegan Pancakes that taste just like an oatmeal chocolate chip cookie! Butter- and refined-sugar-free.
Author Minimalist Baker
Print SAVE
4.76 from 166 votes
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 5 (pancakes)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days
Ingredients
US Customary – Metric
- 1 medium very ripe banana
- 1 tsp baking powder
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 1 Tbsp avcoado oil (or melted coconut oil)
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Tbsp almond butter
- 3 Tbsp unsweetened almond milk (or sub other milk)
- 1/2 cup rolled oats (or gluten-free oats)
- 1/4 cup whole wheat or unbleached flour (or sub other flour)*
- 3 Tbsp dairy-free semisweet chocolate chips
Instructions
Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C).
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, and almond milk and stir.
Stir in oats and flour until just combined. Don’t over-mix.Add chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting. Store cooled.
Notes
*Make gluten free by following this recipe.
*Should yield 5-6 small pancakes, as the recipe is written.
*Adding 1 Tablespoons of maple syrup, sugar, or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
*Reheat great the following day in the microwave.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition (1 of 5 servings)
Serving: 5 Pancakes Calories: 760 Carbohydrates: 96 g Protein: 14 g Fat: 37 g Saturated Fat: 7.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 12.6 g Sugar: 28 g
It was love at first bite, I’m telling you.
The texture is fluffy but hearty and slightly dense, and plenty moist from the almond butter and banana.
They’re perfectly sweet even without any additional sugar – the chocolate chips provide a touch of decadence.
And by the end I was convinced I’d just eaten a chocolate chip oatmeal cookie.
Enjoy and come back soon for more minimalist baking.
-Dana
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Reader Interactions
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All commentsI made thisQuestions
Jen says
I want to make these without the banana. What is a good sub for banana? Peanut butter, applesauce, pumpkin puree, oil, yogurt? Thank you!
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Support @ Minimalist Baker saysHi Jen, we wouldn’t recommend pumpkin because it will make them dense. Applesauce would probably be your best bet, but we haven’t tested it that way and can’t guarantee it will turn out the same. Let us know if you try it!
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Kate says
Healthy breakfast that tastes like cookies and feels like health food. I have made this two days in a row, adding the batter to my waffle iron.
Day one I used a very ripe banana and walnuts finely chopped instead of chocolate chips. So delicious I ate both servings. Day two I added twice the amount of almond butter because I had no almond meal left and a Tbsp. raw sugar as the banana with just ripe. I added some vegan chocolate chips this time and they were decadent. Super satisfying too with all that healthy fat, protein and fibre. I’ve frozen half the batch to reheat another day. The next batch I make I am going to try Raspberry chia jam to sweeten the banana instead of refined sugar (Real maple syrup is very expensive where I live). Can’t wait. Thank you for another perfect recipe.Reply
- Support @ Minimalist Baker says
Thank you for another lovely review, Kate! We’re so glad you enjoy the recipe and love your creative modifications! xo
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Laura says
These were some of the best pancakes I’ve had! Love that they are whole wheat and full of oats, gives it a really good texture. The banana also made them very moist.
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- Support @ Minimalist Baker says
Woohoo! Thanks so much, Laura. So glad you enjoyed!
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Nicky says
Hi, Has anyone tried baking these pancakes in the oven?
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- Support @ Minimalist Baker says
We haven’t. Let us know if you do some experimenting!
See AlsoSourdough Oatmeal CookiesProtein Cottage Cheese Cookie Dough (+ Flavor Ideas!)Sicilian Cannoli with Ricotta Filling - Mangia BeddaPtichye Moloko Recipe (Bird's Milk)Reply
Jen says
This has been my go-to pancake recipe for years! Especially great and easy way to use up old bananas. I prefer this one over your 2.0 recipe. I also often will use real eggs as I’m not vegan and it’s delicious. I usually triple the recipe and it works great :)
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- Support @ Minimalist Baker says
Yay! So happy to hear this is a staple for you, Jen. Thanks so much for the great review!
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Linda says
I’ve been making this recipe for years! It’s hands down THE BEST recipe out there. My children (now 12 & 7) have never liked porridge (I know, I love porridge), SO I MAKE THEM THIS AND THEY LOVE IT! Hahaha and I get to feel that I’m giving them something wholesome and good to help them grow. I’m forever grateful for this recipe, it feels like a treat when we have these, thankyou!
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- Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Linda, so glad everyone enjoys!
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Jessie says
Delicous recipe! I have made it multiple times. Even if you aren’t vegan you can change it up and use butter and eggs but I really like the vegan version when I have all the ingredients available !!!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Jessie! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Chris says
Hi Dana, I’ve been making these pancakes for years and they are our favourite! They’ve now also become my 11 month old daughter’s favourite weaning pancakes too (minus the choc chips!). Do you know if I can refrigerate the batter overnight to save some time (and a screaming hungry baby) in the morning? Thank you!
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- Support @ Minimalist Baker says
Aw, we’re so glad to hear it! We think that would work well!
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Becca says
Did making ahead for ver night work well
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Vedita Agarwal says
Can I substitute the avocado oil with sesame or olive or any other oil?
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- Dana @ Minimalist Baker says
I’d say olive would be best. Sesame has a strong flavor.
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Cindy says
These pancakes are such a delight! I love how they can be customized a bit based on what ingredients you have (type of plant based milk, oil, etc.). These definitely have a secure spot in my weekend breakfast rotation!
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- Support @ Minimalist Baker says
Whoop! So glad you enjoyed them, Cindy! xo
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Ingrid says
Perfect breakfast these days!…. I think with this Corona situation I will try all of your recipes ;)
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- Dana @ Minimalist Baker says
xoxo!
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Serena says
Hey Dana, love your blog and your recipes. Have you done any baking with chickpeas flour? I have tried some banana bread recipe but I find it goes too hard after it goes cold. For pancakes it works well. Looking forward to your inventions
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- Support @ Minimalist Baker says
Hi Serena, we aren’t big fans of the taste of chickpea flour in baking recipes, so we don’t have any recipes with it. Sorry!
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Kristin says
These pancakes arw INCREDIBLE. I’ve been making them at least once/month for a couple of years now. We’re not vegan so I use chicken egg. We also add in some walnuts. These always hit the spot!
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Kristin. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Thom says
While these pancakes are tasty, I can’t get past the texture. I’ve made them a few times and followed the recipe with the precision of a forensic detective. Every time, they end up mushy and seem undercooked (I blame the banana). I tried many things like cooking them low and slow (seems the best), tried covering them to trap heat like an oven (helps), actually tried the oven (not recommended) tried spreading the “Scant 1/4 cup of batter” as thin as it would allow (helps). Every time though, mushy undercooked texture. My kids said the same thing, unprompted. They ate them, of course (chocolate chips!). Oh, and these REALLY want to stick to your pan.
Despite all this, they are tasty for sure, but I struggle with the texture. Maybe that’s just how they are or maybe I should just steer away from any career in forensics.
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- Dana @ Minimalist Baker says
Ha, thanks for the thoughtful review, Thom. These can be a little tender on the inside. If you followed the recipe exactly I’m guessing it was just a matter of the recipe being as it’s supposed to be. I haven’t made these in a while but I do remember them being more tender than most pancakes.
By the way, if you’re looking for other similar pancake recipes, try the 2.0 version of this recipe, or my new personal favorite, these Banana Oat Pancakes!
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Lori says
my 16 yr old son LOVED these!
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Lori. We are so glad your son enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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Katie says
I’ve made these more times than I can count. They are the perfect sweet breakfast food. I like mine with fruit on top the best! They aren’t as dry/fully cooked as ‘normal’ pancakes but everyone I make them for loves them regardless!
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- Dana @ Minimalist Baker says
Thanks for sharing, Katie!
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Theresa says
these were delicious !! i used brown rice flower instead. my only question is about the calories – is that correct 760 calories for one pancake?!?!
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- Dana @ Minimalist Baker says
Good catch! No, that’s the total for the entire stack – 5 pancakes! Will amend.
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Bec says
These were delicious!!! I used Green banana flour (1:1) which worked perfectly. I also added in another Tbs of Almond milk because of previous comment and found them to be soooo light and fluffy!! Instead of almond milk popped in some yummy cacao seed spread which worked well against the banana. Going to make another batch today for lunchboxes.. Thanks!!!
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Bec says
Whoops, I meant the cacao spread instead of the Almond butter :)
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- Support @ Minimalist Baker says
Thanks so much for sharing! xo
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Rebecca says
I feel like I should comment seeing as I have this recipe written out on a small sheet that stays on my fridge so we can grab it on weekends…. I have made these at least a dozen times, and will continue making them. They’re fast once you get going on the flax egg and measure and mix everything else. I don’t always use chocolate chips, and I switch up the type of gf flour often. Basically I think the key is to add a touch more liquid if they look too stodgy, and to spread them out a teensy bit in on the stovetop. My bf likes these too, and they set us up nicely when we have a busy morning ahead.
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Mary says
Hi, my family loves your recipes! Thank you for consitantly making amazing recipes. I had one question on this one, can you make the batter and then store it to cook later?
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Kaitlin says
The nutrition info can’t possibly be per pancake can it? I’d believe it per 5 pancakes.
Anyway this pregnant vegan enjoyed these. Next time I will thin the batter more because they were too gooey inside.
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Erin says
I made this this weekend for an office brunch / potluck and they were a huge hit.
I tripled the recipe and there still weren’t enough to go around. My only modification was that I added more almond milk as the batter was wayyyy too thick in mine but other than that they were perfect. Highly recommended, quick, easy and a crowd pleaser.
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- Support @ Minimalist Baker says
Yay! We’re glad to hear that, Erin!
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Dallas says
Hi there! So I am new to gluten free baking as well as just baking in general. Also cooking. Lol.
Made these and they taste delicious! It was simple to put the recipe together but I struggled with flipping the pancakes in my pan. Even when the pancake was totally golden on the bottom it just flailed and sort of fell apart in the process of turning it over. By the second one I was using two spatulas to help it stay together! Even after being pretty golden on both sides they still seemed pretty loosey goosey. I don’t have a griddle so I’m just using a wide saucepan (I think that’s what it is called). Is this just the nature of the beast or did I perhaps add a little too much or too little of something? Or was I not using the right cooking tools?
Either way the pancakes tasted amazing. Thanks for sharing your recipes!
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- Support @ Minimalist Baker says
Hi Dallas! Try our new version of this recipe and you should have better luck!
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Meghan Bogart says
Hello! I would love to make these! I am sensitive to bananas unfortunately! Is it worth a try making these without? Should I try unsweetened applesauce? Thanks!
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- Dana @ Minimalist Baker says
You could try applesauce, yes! Not sure how well it goes. Let us know!
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Sarina says
I am a baking novice, and had no problem with these! They were great and my picky audience loved them, too. I’m still playing with how to serve them without adding sugary syrup but they’re very quick and fun when you’re looking to switch it up.
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Lauren says
I had some doubts when they were cooking (I had to make a few modifications since it’s New Year’s Day and I suck at grocery store planning), but WOW. These tasted fabulous!! (They looked awful but that’s all down to my mediocre cooking skills, haha.).
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Veronica says
I spontaneously decided to make these for breakfast today; oh. My. Gawd!!!
I don’t think I will ever make any other pancake recipe, this one has it all: flavour, texture, chocolate (seriously!!!). I kind of want to make more. Sigh.
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Davi says
Made these for breakfast this morning and totally hit the spot. Thank you so much for the fabulous recipes!
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Yesi says
Are they suppose to look uncooked…feel super gooey? This is the third time making them and they taste ok but look funny.
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Sarah says
I have been making this recipe for 3-4 years; it’s my go-to pancake recipe. I add a lot of cinnamon to it, but that’s the only change I’ve made. Love that it uses flax meal and whole wheat flour. It was the first vegan recipe I made, and that was completely by accident! 4 years later I have actually gone vegan, and discovering that this recipe was already vegan was a wonderful thing.
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Taylor says
My go to pancake recipe – they’re perfect!
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Veronica says
I just made these and had them with some strawberries and maple syrup. It was really a delicious brunch!
I did make 1 significant change to the recipe though, I omitted the flax egg. Having been vegan for a year I haven’t learned much, but I have learned that a mashed banana can be an egg sub in itself, so although I do have an egg sub in the cupboard I didn’t think it’d be necessary. The pancakes did hold really well in the pan, and tasted wonderful, so if anyone doesn’t have an egg replacer – these can be made just as well without!
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christiane begin says
HI,
I enjoy your recipes and am also a fan of pancakes. I have a question. My pancakes always stick to the pan. Would you recommend a non-stick pan? Is there a specific turner that you use for the pancakes? Any suggestions would be greatly appreciated!Reply
- Support @ Minimalist Baker says
Hi! Yes, a non-stick pan will do the trick and should prevent future sticking! Good luck!
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Sarah says
Can you make these without the banana or is it necessary? Can we sub flax seed or something?
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- Dana @ Minimalist Baker says
Hi Sarah! I haven’t tested it any other way so I can’t confidently recommend other subs! Maybe applesauce for the banana?
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Rocio says
I just made this pancakes and they were delightful. Thank you ??
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Kyle says
These are the best pancakes that I have ever made. The kids rave about them and want them every weekend, and I don’t feel bad about making them as there is no sugar added and they are high in fiber and full of flavor, which is a rarity… We are not vegan so I usually use cows regular milk rather than almond milk, also I usually thin the batter down with a bit more milk. The semi sweet chocolate adds just the right amount of sweetness, I usually add less than the recipe calls for. Also I add hemp seeds and sometimes chia to the recipe to change it up a bit. I also cook these on a fairly low heat as I find they do burn easily, and if cooked at a higher heat they don’t cook throughout.
Over all this is a great recipe and gets 5 out 5 stars from the entire family. Thanks for sharing this!
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- Dana @ Minimalist Baker says
Thanks for sharing!
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Karen says
This is honestly my go – to website for my romantic dinner date nights with my hunny.
… and as well when I’m by myself.. hehe thank you for sharing your yummy recipes!Reply
Will says
I am now totally addicted to these pancakes, thank you very much for this recipe. I can´t wait to try more recipes.
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April says
I’m not a big fan of chocolate, so I replaced the chips with blueberries…a generous amount of them. They turned out great, I’ll definitely make these again, probably with a different fruit since blueberries are going out of season soon.
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Alice says
one of my VERY favorite recipes, thank you!
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Veronica says
I absolutely love this pancakes! They are my favorite! I didn’t change a thing in the recipe. My 18 mo daughter loves them too! Thank you for all the amazing recipes!
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John says
These look great. However, what can we replace the almond butter and oil with so this can be a Plat base version? ( Butter or oil is not healthy. )
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Emily B says
I love bananas but I was telling my SIL about this recipe…that I LOVE. I forgot she doesn’t like bananas. Is there anything at all to substitute for it? Maybe applesauce?
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Carrie NElson says
Isn’t there refined sugar in the semi-sweet chocolate chips? Confused.
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Mia says
Your recipes are amazing! You make going vegan a whole lot easier. Please keep it up!!
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