No-Bake Vegan Chocolate Cookie Pancakes
Ingredients
-
1
medium
very ripe banana
-
1
tsp
baking powder
-
1
batch
flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water)
-
1
pinch
salt
-
½
tsp
vanilla extract
-
1
Tbsp
avocado oil (optional)
-
⅔
cup
dairy-free milk (e.g., almond)
-
1 ½
Tbsp
cocoa powder
-
⅓
cup
rolled oats (or gluten-free oats)
-
¼
cup
whole wheat or unbleached flour (or other flour)
-
¼
cup
no-bake cookie sprinkles (plus more for topping - 2 Tbsp)
Instructions
- Prepare no-bake cookie sprinkles by pulsing dates, oats, peanut butter, and chocolate chips in a food processor until crumbly.
- Preheat a skillet to medium-low heat and prepare the flax egg by mixing flaxseed meal and water, letting it set for 3-5 minutes.
- Mash the banana with baking powder.
- Add the flax egg, oil, salt, vanilla, and almond milk to the banana and stir.
- Stir in the oats, flour, and cocoa powder until just combined.
- Fold in the no-bake cookie sprinkles and add more almond milk if the mixture is too thick.
- Scoop ¼ cup of the mixture onto a lightly greased griddle.
- Cook for 3-4 minutes on each side, ensuring they don't burn and remain slightly soft in the middle.
- Serve with additional no-bake cookie sprinkles.
Nutrition Facts (estimated)
Servings
6 pancakes
Calories
373
Total fat
16g
Total carbohydrates
53g
Total protein
8.1g
Sodium
20mg
Cholesterol
1mg
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