Chocolate Chip Oatmeal Cookie Pancakes 2.0

You may think this is a small stack of pancakes, but it’s delicious. To me, it’s a beginning.

Chocolate Chip Oatmeal Cookie Pancakes were the first recipe that I posted on Minimalist Baker. It was my first recipe on Minimalist Baker. I loved it and knew that it would be well-loved by everyone.

It had to be vegan and gluten-free. It should only require one bowl. It’s easier to clean up, and more people can enjoy the dish. Worthwhile improvements if you ask me.

I then went to work on the recipe and tried to perfect it. It doesn’t matter how many times I have made this recipe; it keeps getting better. Now, I can say with confidence that it is perfect.

Vegan, gluten-free, one-bowl chocolate chip oatmeal cookie pancakes. Hello friends, this is the only pancake recipe that you will ever need.

To keep them gluten-free, I substituted the whole wheat flour for a mixture of my favorite Basic Gluten Free Flour Blend that I keep on hand at all times to use in GF recipes and almond meal.

This swap improved the texture of my pancakes, not only by allowing them to cook more evenly but also by ensuring that they were cooked through.

Super moistHearty


Not too sweet

Chocolate chips are melted and sprinkled throughout.


Like an oatmeal chocolate chip cookie (without being a real cookie)

This recipe is very similar to the ones I used to make on Saturday mornings. This foolproof version is so good that I want to start the tradition again.


  • 1 Tbsp flaxseed meal (to make flax egg)
  • Use 2 1/2 tablespoons of water to make flax eggs.
  • One very ripe medium banana (1 banana yields ~1/2 cup mashed)
  • 1 tsp of baking powder
  • One pinch of salt
  • 1/2 tsp vanilla extract (optional)
  • 1 Tbsp Almond butter
  • 1 Tbsp avocado oil (or sub-melted coconut oil)
  • Use other milk or a 1/3 cup unsweetened Almond Milk
  • Half a cup of gluten-free rolled Oats
  • 2 tbsp Almond meal (ground from raw almonds).
  • 1/4 cup gluten-free flour blend
  • 3 Tbsp semisweet non-dairy chocolate chips (more to top)
  • If your banana isn’t sweet enough, add 1 tsp maple syrup or agave syrup (optional).


  • Mix flaxseed and water in a large mixing bowl and let it set for 3 to 5 minutes.
  • Add the bananas and baking powder. Mash.
  • Add the oil, salt, Vanilla, almond butte,r, and almond milk, and stir.
  • Mix in the oats and almond meal, then add the gluten-free flour blend.
  • Sprinkle in the chocolate chips, and gently fold. While heating the skillet on medium-low heat, let it rest for five minutes. It should be ho, but not burnt. About 300-325 degrees.
  • Pour 1/4 cup of batter onto a lightly greased griddle. Spread gently to form a pancake. Cook each side for 3-4 minutes until golden brown. When bubbles appear on the top, and the edges are dry, you’ll know it’s time to flip.
  • Note: They need to be cooked slower because they are more dense. It takes a little longer for the middle to get done. If they’re browning too fast, lower the heat.
  • Serve with maple syrup or a drizzle and some additional chocolate chips. The leftovers can be reheated in the microwave.

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