Print
Healthy + Flourless Chocolate-Chip Oatmeal Cookie Pancakes

{Flourless + Healthy} Chocolate-Chip Oatmeal Cookie Pancakes

Prep Time 15 minutes
Total Time 15 minutes
Servings 10 -12 small pancakes
Author Chelsea

Ingredients

Wet ingredients

  • 1/3 cup vanilla-flavored Greek yogurt
  • 1/3 cup unsweetened vanilla almond milk or sub whatever milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (~slightly heaping 1/2 cup) really ripe banana
  • 2 tablespoons coconut oil

Dry ingredients

  • 1/2 cup old-fashioned oats
  • 1/2 cup oat flour blended oats
  • 4 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/3 cup dark chocolate chips

Instructions

  1. In a small bowl, mix together the wet ingredients until very well combined.
  2. I recommend using vanilla flavored Greek yogurt and vanilla flavored almond milk for an extra burst of flavor (there really is a difference and it's awesome!), but plain will work too.
  3. Make sure your banana measures at least 1/2 cup (I usually get about 1/2 cup + 1 tablespoon per banana for these pancakes) if you don't have this much, you may need to use a little bit of another banana. The riper your banana, the better these are. Measure the coconut oil when in liquid state.
  4. In another bowl (very important to separate wet and dry ingredients for this recipe), toss together all of the dry ingredients and stir until well combined.
  5. To make oat flour, place regular old fashioned oats or quick oats in a blender or food processor and pulse until they resemble flour. Make sure they aren't chunky and really resemble a flour. Measure after blending and not before.
  6. Lightly pack the brown sugar when you add it - you may want a little more if you aren't used to healthy treats and a little less if you are and have a super sweet banana :)
  7. Combine wet and dry and stir until just combined. Over-mixing the batter yields denser pancakes.
  8. Grease a griddle or large nonstick skillet with nonstick spray (I use a coconut oil based spray) and heat the griddle to medium heat.
  9. Place about 3-4 tablespoons (the smaller, the better these work out) on the griddle or skillet. Allow to cook about 2-3 minutes per side or until golden brown and the center is "poofy" (totally cooked through)
  10. Place on a plate, cover with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
  11. To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven UNCOVERED for up to 20 minutes - after that they start to dry out.

Recipe Notes

Make sure your oats are certified gluten-free if gluten-intolerant. Recipe inspired and made healthier/flourless by Rachael Ray's original pancake recipe.