I’ve been seriouuusly obsessed with chocolate chips lately.
Choocolate Chips in everything! From my Chocolate Chip Quick Bread to my Healthy Chocolate Chip Banana Bread Bars. And now introducing Chocolate Chip Banana-Oat Blender Pancakes. Can we all agree that chocolate chips are the perfect way to cheer up any Monday!?!
I mean who doesn’t love a Chocolate Chip Banana Pancake that’s fluffy, soft, hearty, filled with melt-y chocolate chips and topped off with Maple Syrup. Pancakes + Banana + Chocolate Chips + Maple Syrup = L O V E. I have a confession friends. Whenever I come back from Canada I bring a huge jumbo-sized contained of maple syrup with me. It’s over TWENTY EUROS here for a small jar so I never ever ever want to run out and have to pay that price. Because this girl needs Maple Syrup with her pancakes, not plain sugar, not Aunt Jemima – only the good stuff! I have 3 huge jumbo sized containers of Maple Syrup in my student sized pantry right now, lol!
But let’s talk breakie. What’s your favorite, never-tire, go-to breakfast? Oats are my favorite way to start the day. Almost every morning I wake up to a big bowl of oats with a sprinkle of cinnamon and a touch of coconut sugar. In the summer I switch to overnight oats and on the weekends I’ve been loving oats in the form of my Chocolate Chip Banana-Oat Blender Pancakes.
These pancakes are perfect for lazy Sundays. Throw all your ingredients into a blender and blend, blend, blend until they form a creamy, smooth pancake batter. NO flour, refined oil or white sugar required! Only goodness from oats, bananas, flax and a few other pantry staples that you probably have in your cupboard right now. So go whip these up! It’s just what every Monday morning needs 😀
And if you are not a fan of banana, try my Flourless Pumpkin Oat Blender Pancakes!
If you do make these Chocolate Chip Banana Oat Blender Pancakes or any other recipes from my kitchen, it makes my day hearing about it! Insta or Tweet it to me (@cearaskitchen with hashtag #cearaskitchen) or Facebook it to me via the Ceara’s Kitchen Facebook Page! <3
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
- ½ tbsp white or apple cider vinegar*
- 1 cup almond milk or non-dairy milk of choice*
- ½ cup mashed banana (about 1½ bananas)
- 1 tsp vanilla extract
- 1 heaping tbsp maple syrup or agave syrup*
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 cups oats
- ½ cup chocolate chips
- Non-stick coconut oil spray, coconut oil or vegan buttery type spread
- Place ground flax seed and water in blender, swirl it around and let it sit for a couple minutes until it becomes a thick, goopy, egg-like texture. Add the rest of the ingredients (EXCEPT for the chocolate chips!). Blend in the blender until the oats are dissolved and a smooth pancake batter is formed. Add a bit of milk, by the tbsp, if the batter is too thick. If it is too thin, leave it to thicken for a couple of minutes. Stir in the chocolate chips.
- Preheat stove to medium high heat and oil skillet with coconut oil spray or brush with cooking oil. Test the pan by dropping a couple drops of water on the skillet. When the water sizzles the pan is hot enough.
- Using a tbsp, scoop and pour batter (2 tbsp for each pancake) onto the hot, oiled pan. Do not exceed two tbsp or your pancakes will not be as fluffy. Cook for a couple minutes on the first side. The pancakes are ready to be flipped by they begin to bubble around the edges. Flip and cook for just less than a minute on the other side.
- Serve with crumbled walnuts and smother with maple syrup or toppings of choice!
Due to the oats, the pancake batter does thicken as it sits. While cooking the pancakes be sure to add a bit of milk, by the tbsp, to maintain a thick yet pour-able pancake batter.
These pancakes can be stored in the fridge for a couple of days in a sealed container or in the freezer for up to two weeks. Reheat pancakes in the toaster or in the microwave for 30 seconds.
Make sure your baking powder and oats are certified gluten free if necessary.