Healthy Chocolate Chip Oatmeal Cookie Pancakes
Ingredients
-
1
Tbsp
flaxseed meal (to make flax egg)
-
2 ½
Tbsp
water (to make flax egg)
-
1
very ripe medium
banana
-
1
tsp
baking powder
-
1
pinch
salt
-
½
tsp
vanilla extract (optional)
-
1
Tbsp
almond butter
-
1
Tbsp
avocado oil (or sub melted coconut oil)
-
⅓
cup
unsweetened almond milk (or sub other milk)
-
½
cup
gluten-free rolled oats
-
2
Tbsp
almond meal (ground from raw almonds)
-
¼
cup
gluten-free flour blend
-
3
Tbsp
non-dairy semisweet chocolate chips (more for topping)
-
1
tsp
agave or maple syrup if your banana wasn’t very sweet (optional)
Instructions
- Prepare the flax egg by mixing flaxseed meal and water in a large bowl and letting it set for 3-5 minutes.
- Mash the very ripe banana and mix in the baking powder.
- Add oil, salt, vanilla, almond butter, and almond milk to the mixture and stir.
- Stir in oats, almond meal, and gluten-free flour blend until just combined.
- Fold in chocolate chips gently and let the batter rest for 5 minutes.
- Preheat a griddle to medium-low heat (about 300-325 degrees).
- Scoop ¼ cup of batter onto the lightly greased griddle and spread gently into a pancake shape.
- Cook for 3-4 minutes on each side until golden brown, flipping when bubbles form on top and edges appear dry.
- Serve with maple syrup and additional chocolate chips if desired.
Nutrition Facts (estimated)
Servings
2
Calories
472
Total fat
23g
Total carbohydrates
60g
Total protein
9g
Sodium
38mg
Cholesterol
0mg
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