“Snack” may be my kids’ favorite word.
And okay, maybe it’s in my top ten also. 😉
We try not to eat a lot of prepackaged food though, so you can frequently find me in the kitchen making something. It’s usually muffins, but these pancakes also hold a special place in our hearts. I’ll make a batch and leave them out on the counter for most of the day. Syrup is not really necessary (which is a big plus if you hate the sticky mess that often comes with syrup!), and the kids will grab one to snack on periodically as they go along. I looked over the other day to see this little guy had also discovered the plate of them on the counter, and he was camping out there! Clearly, he is a fan. 🙂
These are a little more finicky than regular pancakes and take way more ingredients, but the kids really love it when I make these. Plus, they are a great way to use up old bananas and can be made to suit most dietary needs. I always at least triple the recipe because a single is not anywhere near enough.
Let me know if you try them!
Peanut Butter Chocolate Chip Pancakes
1 flax egg (1 T ground flaxseed + 2.5 T water)
1 very ripe medium banana (mashed if not using an immersion blender)
1 t baking powder
1 pinch salt
½ t vanilla extract (optional)
1 T peanut butter (or whatever nut butter you prefer)
1 T melted coconut oil (or oil of choice)
⅓ cup milk of choice (I typically use unsweetened oatmilk or regular 1% milk)
½ cup rolled oats
6 T flour (I use white whole wheat)
Dark chocolate chips (as much or little as you prefer)
- Prepare flax egg in a large bowl by mixing flaxseed and water and letting set for 3-5 minutes.
- Add banana, baking powder, oil, salt, nut butter, milk, and vanilla (if using). At this point I use an immersion blender to mix it all together. You could also mash the banana before putting it in and use a mixer or spoon to stir it all together.
- Stir in oats and flour.
- Sprinkle in chocolate chips. Let rest for 5 minutes while preheating griddle to low-medium heat. **These burn easily, so don’t get it too hot.**
- Scoop ¼ cup measurements onto the lightly greased griddle and spread into a pancake shape. When bubbles start forming and the edges start looking dry, flip the pancake over. Cook the other side until also golden brown.
Recipe adapted from the Minimalist Baker.
minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/
These sound good! I will probably never make them because of the ingredients list length 😂 BUT they sound good nonetheless. I still remember the delicious muffins you used to bring to the elementary school when I worked there! So good. And I just remembered the time I complimented you on your amazing homemade cinnamon rolls and asked for the recipe, which you said was Pillsbury from Sam’s. No shame in that game! Haha. Love you, my friend!
The Pillsbury recipe is definitely easier than this one!! 🤣 I’ve made these enough that I have gotten slightly faster, but they are still a commitment for sure. We like them so much that I keep making them in spite of that though. And then I wonder where the morning went. 😆 Love you too, friend!