My Chocolate Chip Cookie Pancakes are an amazing way to start the day! They’re actually gluten free, happen to be vegan and are really healthy, but these pancakes will let you feel like you’re having a treat in the morning, which you totally deserve!
So, if you live in the south, you’re probably boiling over by now. I know I am! Turning on the oven is just plain out of the question in my house (at least, the cutoff time is 9am…before we even realize how hot it is that day).
But, chocolate chip cookies always seem like a great idea! In fact, they’re pretty much always on my mind.
So we’re making Chocolate Chip Cookie Pancakes! Because they’re cooked in a skillet, are still warm and chocolate-studded and soft on the inside while being crisp on the outside.
These pancakes are gluten free (like I note in my “About Me” section, use gluten free oats if you’re severely sensitive to gluten) and made mostly of oats and banana! They’re vegan because they don’t contain the typical egg and milk that pancakes usually call for. They’re actually very healthy. Just look at those ingredients.
Because they serve two people, you’re each basically eating a bowl of oatmeal with banana and some sweet chocolate chips, which we all deserve a little more of! I’ve made the batter only slightly sweetened because I feel like a lot of sweetness comes from the overripe banana. Also, I assume you’re drenching them in maple syrup or honey. Right? I mean, we are friends, right?
Right! So let’s do this!
Oh, and just to let you know, you don’t need to pass up this recipe if you don’t have someone to share them with. I assure you, they taste amazing reheated the next day [you’ve basically meal-prepped! Go you!] and they also taste pretty darn good cold (like banana bread), so making them just for yourself is more than acceptable!
I’ve included some fun topping suggestions in the directions and notes too, so go ahead and give them a try! We all need to start our day with cookies, especially if it’s too hot to bake cookies to end our day.
- 1 cup oat flour
- 2 Tbs. quick oats
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. maple sugar or coconut sugar
- 2 tsp. vanilla extract
- 1 overripe banana
- 1 cup unsweetened almond milk
- ½ tsp. apple cider vinegar
- 3-4 Tbs. mini chocolate chips
- In a large bowl, combine all of the dry ingredients and whisk together.
- In a separate bowl, mash the banana until finely mashed. Add the vanilla, almond milk and vinegar and stir together.
- Add the wet ingredients to the dry ingredients. Stir until combined. Add the chocolate chips and stir. Set aside the batter while you heat your skillet.
- Heat your skillet over medium-low heat (and grease the skillet with butter, coconut oil, or cooking spray). Use ¼ cup measuring cup to spoon the batter onto the hot skillet (I cook 3-4 at a time, depending on the size skillet). Cook for 3 minutes, flip, and cook until golden on the other side (2-3 minutes).
- Continue to cook pancakes until the batter is gone.
- Enjoy the pancakes still hot from the skillet, stacked up and drizzled with maple syrup or honey! They’re also amazing with a smear of coconut oil, a blob of Greek yogurt, or a mound of whipped cream!
- These pancakes also taste amazing cold (they taste like chocolate chip banana bread when they’re cold)! You can grab and eat your leftover pancakes straight from the fridge, with a smear of yogurt or peanut butter!