Chocolate Chip Oatmeal Cookie Pancakes

• Vegetarian

• Produce

  • 1 Banana (~118 g, very ripe medium

• Refrigerated

  • 3 tbsp Almond milk
  • 1 Flax egg

• Breakfast Foods

  • 1/2 cup Rolled oats

• Condiments

  • 1 tbsp Almond butter

• Baking & Spices

  • 1 tsp Baking powder
  • 3 tbsp Chocolate chips, semisweet
  • 1/4 cup Flour, whole wheat or unbleached
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on minimalistbaker.com

Description

Ingredients

• 1 very ripe medium banana (~118 g)
• 1 teaspoon baking powder
• 1 flax egg (1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (27 ml) water)
• pinch salt
• 1/2 teaspoon vanilla extract
• 1 Tablespoon (16 g) almond butter
• 1 Tablespoon (15 ml) canola oil (or coconut oil)
• 3 Tablespoons (45 ml) almond milk (or sub other milk)
• 1/2 cup (45 g) rolled oats (or gluten free oats)
• 1/4 cup (38 g) whole wheat or unbleached flour (or sub other flour)
• 3 Tablespoons (33 g) semisweet chocolate chips (non-dairy for vegan)

Directions

• 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, almond milk and stir.
• Stir in oats and flour until just combined.
• Sprinkle in 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.

Nutrition