I love me some oatmeal chocolate chip cookies! Also, I’m a huge fan of pancakes. On a recent weekend I was attempting to figure out what to cook for breakfast (I love scratch made breakfast on the weekends) and I remembered a banana sitting on the counter that was past it’s raw tastiness, so I began searching recipes.
In my search I stumbled upon this awesome recipe by Dana over at Minimalist Baker for Chocolate Chip Cookie Oatmeal Pancakes. The recipe uses a ripe banana and many other delicious ingredients that I keep around my kitchen. Bonus, she recommended to use whole wheat flour, which I love and always keep on hand! I also gave substituting the banana with a small jar of banana baby food a try this weekend (I had one on hand for some treats I make for Rory) and that worked wonderfully as well! Here are the substitutions I made from her recipe:
- 1 Egg instead of a Flax Egg
- Natural Peanut Butter instead of Almond Butter
- Coconut Oil (per her secondary recommendation) instead of Canola Oil
- Fat Free Milk instead of Almond Milk
I may have added a few more chocolate chips than recommended, but that’s just a given for me! I also used butter in the bottom of the pan to make the outsides a little crispy (my favorite!).
At first I was nervous the batter was going to be too thin and spread making larger thin pancakes, but it didn’t. The consistency was perfect! Dana’s recipe made five smaller pancakes, which was perfect for us two. They were also very filling and allowed us to keep our normal Saturday schedule of a larger late breakfast and a larger early dinner.
My favorite part about this pancake recipe? There was no sweetener addition of any kind, except that in the chocolate chips. And yet, the pancakes tasted amazing plain, no syrup needed!
What are your favorite pancake recipes?