Chocolatey Oatmeal Cookie Pancakes (Minimalist Baker) GF

Oh MAN are these delicious. I’ve made this recipe a bunch of times at my cottage, and they always get devoured. They’re very easy to make, and I like doing half with chocolate, and half with blueberries to mix up the flavours. Top with some vegan butter and warmed maple syrup, and you’re GOLDEN.

I know I’m going to get a lot of flack for this… but I actually find that they’re way too chocolatey with the recommended amount of chocolate.. so I just add a few chocolate chips to the top of each pancake when they’re cooking on the pan. Don’t get me wrong… the recommended way is absolutely delicious, but feels more like a very decadent treat than a regular pancake.

This recipe calls for a gluten free flour blend which can seem intimidating, but everything that you need is sold at Bulk Barn and you can store the leftover flour blend for next time. I’ve never tried it in this recipe, but I bet that Bob’s Red Mill GF Flour would work pretty well in this recipe instead (let me know if you try!).


I love freezing any extra and then reheating them in the toaster - so tasty.

The recipe is by Minimalist Baker and can be found below, or on their website here.

My notes are italicized.


  • 1 batch flax egg

  • 1 very ripe medium banana (1 banana yields ~1/2 cup mashed)

  • 1 tsp baking powder

  • 1 pinch salt

  • 1/2 tsp vanilla extract

  • 1 Tbsp almond butter

  • 1 Tbsp melted coconut oil

  • 1/3 cup unsweetened almond milk

  • 1/2 cup gluten-free rolled oats (I like this kind by Bob’s Red Mill)

  • 2 Tbsp almond meal (ground from raw almonds) ( you can get this at a bulk food store)

  • 1/4 cup gluten-free flour blend (or you can try using Bob’s Red Mill GF flour)

  • 3 Tbsp non-dairy semisweet chocolate chips (more for topping)


  1. Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.

  2. Add your very ripe banana and baking powder and mash.

  3. Add oil, salt, vanilla, almond butter, almond milk and stir.

  4. Stir in oats, almond meal and gluten free flour blend until just combined.

  5. Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes - about 300-325 degrees. (I make them on a frying pan on medium heat)

  6. Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You'll know they're ready to flip when bubbles form on top and the edges appear dry.

  7. Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.

  8. Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave. (I also love freezing them and then heating them up in the toaster!)