Chocolate Chip Oatmeal Cookie Pancakes

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.

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.

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 :)

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!

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 !!!

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!

Perfect breakfast these days!…. I think with this Corona situation I will try all of your recipes ;)

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!

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.

my 16 yr old son LOVED these!

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!

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!!!

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.

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.

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.

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.

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.).

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.

Made these for breakfast this morning and totally hit the spot. Thank you so much for the fabulous recipes!

Are they suppose to look uncooked…feel super gooey? This is the third time making them and they taste ok but look funny.

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.

My go to pancake recipe – they’re perfect!

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!

I just made this pancakes and they were delightful. Thank you ??

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!

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!