Gluten-Free Chocolate Chip Oatmeal Banana Pancakes
This recipe is the first post from one of my all-time favorite food blogs, Minimalist Baker. I love their recipes because they are all incredibly simple to make, so flavorful, beautiful, and don’t require a bunch of bowls and dishes to make. This recipe follows suit. You just need one bowl to whip up some of the most delicious and sinful pancakes you will ever taste.
I had been dying to try these pancakes and I love B.F.D. (breakfast for dinner) so I decided to prepare these when I had the house to myself last week. The original recipe from Minimalist Baker is vegan. I decided to make these non-vegan, but you could easily switch back to that by using a flax egg and vegan chocolate chips. I also used gluten-free oats and all-purpose flour to make it completely gluten-free.
Bananas. I love them. But I am really picky when it comes my bananas. I would never eat a banana that’s starting to speckle with little spots. I find them way too sweet and “banana-y.” I prefer my bananas green and barely ripe. However for making these pancakes or banana bread, you need a super ripe banana that you can mash up easily. Ripe bananas are sweeter, too, which is important since the banana provides the majority of the sweetness (plus the chocolate chips) for these pancakes.
They’re high in protein from the oats and almond butter, contain very little flour and they provide potassium from the banana. Apart from the chocolate chips, I like to think these are healthy. At least that’s what I tell myself as I proceed to eat the entire batch all by myself! They’re definitely healthier than your regular pancake recipe, that’s for sure.
These puppies are ridiculously delicious. I managed to save two pancakes for leftovers and they were really great cold the next day, too.
I loved these pancakes so much that I made them twice in one week. They are incredible for breakfast or dinner. It’s kind of like getting your dessert in with your dinner since they taste very much like oatmeal chocolate chip cookies! Check out Minimalist Baker’s original recipe here along with the rest of their delicious creations.
You need to make these pancakes immediately. Just talking about how yummy they are makes me want to dive into a big pile of them right now. I promise you will love them and they’ll be a go-to staple in your house, too.
Hugs, kisses + yummy dishes… xoxo
Chocolate Chip Oatmeal Banana Pancakes
- Total Time: 10-15 minutes
- YIELDS 6 small pancakes
- 1 very ripe banana
- 1 teaspoon baking powder
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 Tablespoon almond butter
- 1 Tablespoon canola oil
- 3 Tablespoons almond milk
- 1/2 cup gluten-free rolled oats
- 1/4 cup gluten-free all-purpose flour
- 1/4 cup semi-sweet or milk chocolate chocolate chips
- Preheat a non-stick skillet to medium heat.
- Mash the very ripe banana with the baking powder until combined.
- Add egg, canola oil, salt, vanilla, almond butter, almond milk and stir.
- Stir in oats and flour until combined.
- Fold in chocolate chips.
- Scoop 1/4 cup of mixture onto lightly greased skillet.
- Cook for 3-4 minutes per side, until golden brown.
- Serve with a big glass of milk and additional chocolate chips!
Recipe is adapted to be non-vegan and gluten-free from Minimalist Baker’s original recipe.