It’s a mouthful of words and a mouthful of wonderful taste sensations. I made these “chocolate chip banana peanut butter oatmeal cookie pancakes” one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.
Ingredients
2 bananas, mashed
2 tsp baking powder
2 eggs
1/2 tsp salt
2 tsp vanilla
2 tbsp peanut butter
2 tbsp melted coconut or canola oil
6 tbsp soy milk
1 cup oats
1/2 cup whole wheat flour
1/2 cup non-dairy chocolate chips
Margarine or cooking spray, maple syrup (optional)
Directions
Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.
Let the batter sit and rest for about 10 minutes while you get the griddle ready.
Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.
Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.
Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!
Leave a Reply