Serving Size: 4-5 banana chocolate chip pancakes
- 1 flax egg (1 tbsp flax meal, 3 tbsp water)
- 1 very ripe medium banana (~1/2 cup mashed)
- 1 tsp baking powder
- pinch salt
- 1/2 tsp vanilla extract (optional)
- 1 tbsp almond butter
- 1 tbsp coconut oil
- 1/3 cup unsweetened almond milk (or sub other milk)
- 1/2 cup gluten free rolled oats
- 2 tbsp almond meal (ground from raw almonds)
- 1/4 cup flour
- 3 tbsp non-dairy semisweet chocolate chips + more for topping
- Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
- Add your very ripe banana and baking powder and mash.
- Add oil, salt, vanilla, almond butter, almond milk and stir.
- Stir in oats, almond meal and gluten free flour blend until just combined.
- 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.
- 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.
- 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.
- Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.