Chocolate Chip Oatmeal Cookie Pancakes

Cook time: 5 mins
Total time: 10 mins
Serves: 2

These pancakes taste just like a chocolate chip oatmeal cookie but without any of the butter and sugar of the real thing. From start to finish, they take about 10 minutes and require just one bowl. They can also be made both gluten-free and vegan-friendly.

Ingredients
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)

Instructions
Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Serving size: 3.5 pancakes 
Calories: 400 calories Fat: 18 g Sugar: 20 g Fiber: 6.5 Protein: 7 g

Notes
* Should yield 5-6 small pancakes.
* Make gluten free by using gluten-free oats and flour.
* Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
* Reheat great the following day in the microwave.

Source: http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/