Who else loves a good oatmeal cookie? I’m talking bout one straight from the oven that is soft in the center with gooey chocolate chips. Let me guess, your mouth is watering… Well what if I told you that I created a healthy, gluten free version of that beloved oatmeal cookie in pancake form. Yes friends, you may indulge that sweet tooth this weekend at 8:00 in the morning if you so desire. Lets get pancake making!
One of the things that I love about these pancakes is that the ingredients are simple and you won’t be making a mess whipping these up. The eggs hold the pancakes together and add protein. The cashew butter makes them slightly sticky. The banana makes them naturally sweetened. Finally, the coconut flour keeps the oatmeal cookie pancakes soft and fluffy.
I’ve found that sprinkling just a few chocolate chips on these pancakes really takes them to the next level and give you the feeling that you’re eating something incredibly decadent. In reality, these pancakes are loaded with healthy ingredients and you will not feel like you ate 5 regular oatmeal cookies after eating these.
Give this recipe a try! I know you all will love it as much as I do. As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Oatmeal Cookie Pancakes
These oatmeal cookie pancakes healthy, gluten free, and easy to whip up even though they taste incredibly decadent. With a dozen ingredients or less you can have these delicious pancakes on your table this weekend.
Author: The Local Sprout
Recipe type: Breakfast
Cuisine: Gluten Free
- 2 pasture-raised eggs
- 1 very medium sized, very ripe, banana
- ¼ cup nut milk (I used cashew milk)
- 1 Tbsp cashew butter (sub your favorite nut or seed butter)
- 1 tsp vanilla extract
- 1 tsp coconut oil, melted + extra for greasing
- 1 tsp maple syrup (optional)
- 1 tsp cinnamon
- 1 tsp baking powder
- pinch salt
- ¼ cup coconut flour
- ½ cup rolled oats (ensure certified gf for gluten-free eaters)
- ½ cup chocolate chips (use dairy-free if avoiding dairy)
- extra cashew butter, maple syrup, coconut yogurt
- In a medium-sized mixing bowl, mash the eggs banana with the banana until completely combined.
- Add the nut milk, cashew butter, vanilla, coconut oil, maple syrup (optional), cinnamon, baking powder and salt and stir until smooth.
- Gently stir in the oats and coconut flour. Let batter sit for a couple minutes while skillet preheats over medium-low heat*.
- Lightly grease skillet and scoop ¼ cup amounts of batter onto the pan. With the back of a spoon, spread the the pancake into a even, round shape. Sprinkle each pancake with a few chocolate chips
- Cook for about 3 minutes on each side or until dark golden but not burnt. Store cooked pancakes on oven-safe dish in warm oven until ready to serve.
- Serve immediately with desired toppings. Leftovers will keep in refrigerator in airtight container for up to 5 days.
*The key here is to keep the pan temperature medium-low to ensure that the pancake cooks all the way through since they are thick, so don’t rush it.