These vegan chocolate chip oatmeal pancakes are soft, hearty, and naturally sweetened with banana. Made with whole grains and simple ingredients, they're gluten-free, oil-free, and perfect for a healthy plant-based breakfast.
In This Post
- Pancakes that taste like cookies (because they basically are)
- Ingredients you’ll need
- How to make vegan chocolate chip oatmeal pancakes
- Tips for perfect chocolate chip oatmeal pancakes every time!
- Variations & add-ins
- Why I love this recipe
- Frequently asked questions
- Want more pancake goodness?
- Chocolate Chip Oatmeal Pancakes (Gluten-free)
- 💬 Community
Pancakes that taste like cookies (because they basically are)
I don't want to say this recipe changed my life, but… okay, yes, I do. Because when your breakfast tastes like an oatmeal chocolate chip cookie in pancake form-and it's healthy, oil-free, and made with simple ingredients-you shout it from the rooftops.
Or at least whisper it lovingly while flipping your second batch.
These vegan chocolate chip oatmeal pancakes are everything: warm, soft, and filled with melty chocolate chips.
They're gluten-free, naturally sweetened with banana, and perfect for a cozy weekend morning. Or a Tuesday. Who said Tuesday can't feel like Sunday?
Let's do this.
Ingredients you’ll need
The chocolate chip oatmeal pancakes are so easy. You don't need any fancy flours or ingredients with labels longer than your grocery receipt. Just pantry staples and a little bit of love (and chocolate).
Wet Ingredients:
- ripe bananas (the spottier, the better)
- flax eggs
- pure vanilla extract
- natural almond butter (or any natural nut butter)
- unsweetened almond milk (or oat milk, soy milk, rice milk-your call)
Dry Ingredients:
- certified gluten-free rolled oats
- gluten-free flour (or sub whole wheat or white spelt if you’re not gluten-free)
- baking powder
- dairy-free chocolate chips (plus a few extras because, obviously)
How to make vegan chocolate chip oatmeal pancakes
- Prep the Flax Eggs: Mix the ground flax and water in a small bowl. Let it sit for 2-3 minutes until it thickens and gets all "eggy." This is your egg replacer, and it's very important.
- Mix Wet Ingredients: In a large bowl, mash your overripe banana like you mean it. Add the flax eggs, vanilla, almond butter, and non-dairy milk. Stir until well combined.
- Add Dry Ingredients: Toss in the oats, gluten-free flour, and baking powder. Stir until just combined-don't overmix! Then fold in the chocolate chips and smile, because this batter smells amazing.
- Cook: Preheat a nonstick griddle or skillet over medium heat. Scoop the pancake batter using a scant ¼ measuring cup and cook for 1-2 minutes on each side until golden brown and fluffy. A smaller pancake works best here, especially if you want to avoid that awkward pancake flip-flop situation.
- Serve: Top your stack with maple syrup, fresh fruit, a drizzle of peanut butter, or even more chocolate chips because you’re worth it.
Tips for perfect chocolate chip oatmeal pancakes every time!
- Let your batter sit for 5 minutes if you have time. This helps the oats absorb the liquid and gives your pancakes an even fluffier texture.
- Use a pancake griddle if you've got one. It gives a more even cook and helps with that golden brown perfection.
- Make a double batch. Seriously. These go fast.
- Store leftover pancakes in an airtight container and reheat the next day in a toaster oven for a quick breakfast that tastes like you tried hard (you didn't).
Variations & add-ins
- Not gluten-free? Sub whole wheat flour or even white spelt.
- No almond milk? You can use your favorite dairy-free milk.
- Add a pinch of cinnamon or nutmeg for oatmeal cookie vibes.
- Feeling fancy? A swirl of peanut butter or almond meal in the batter takes these to the next level.
Why I love this recipe
This has become my favorite pancake recipe over the past year. It's quick, wholesome, and kid-approved-even the picky ones who usually demand chocolate chips and syrup and a side of drama.
Best part? You probably have all the ingredients on hand right now.
So, get that banana, mix up a little flax magic because it’s time to turn breakfast into something worth waking up for.
Frequently asked questions
Absolutely! Let them cool completely, then freeze in a single layer before transferring to an airtight container or freezer bag. They'll keep for up to 2 months. Reheat in a toaster oven or nonstick skillet-no need to thaw first.
If you're not gluten-free, white spelt flour, whole wheat flour, or even unbleached all-purpose flour work well. Just make sure you stick to the same ¼ cup measurement to keep the texture balanced.
Yes! You can sub sunflower seed butter or just omit it altogether if you prefer. The texture might be slightly different, but they'll still cook up beautifully.
You don't have to, but it really helps bind the pancakes. If flax isn't your thing, a chia egg (same ratio) or store-bought egg replacer will do the trick.
I LOVE gluten-free sprouted rolled oats from One Degree Organic Foods. Rolled whole oats work best for a lighter texture, but you can use regular rolled whole oats if that's what you have on hand. Remember, they may not be gluten-free if that’s important to you.
Totally! These are perfect for meal prep. Store cooked pancakes in the fridge for 3-4 days or freeze them. Bonus tip: stack with parchment between each one to keep them from sticking.
Want more pancake goodness?
If you love these healthy chocolate chip oatmeal pancakes, check out my other vegan pancake recipes below. They’re packed with whole grains and zero animal products.
Great for anyone living a vegan lifestyle-or just looking for something delicious that doesn't come with additional cost to their conscience. 😁
Did you try this recipe?
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Chocolate Chip Oatmeal Pancakes (Gluten-free)
These vegan chocolate chip oatmeal pancakes are soft, hearty, and naturally sweetened with banana. Made with whole grains and simple ingredients, they're gluten-free and oil-free, perfect for a healthy plant-based breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients:
- 2 ripe bananas (the spottier, the better)
- 2 flax eggs (5 tablespoon water + 2 Tbsp ground flaxseed meal)
- 1 teaspoon vanilla extract
- 2 tablespoons of natural almond butter (or any natural nut butter)
- ¼ cup + 2 Tablespoons of unsweetened almond milk (or oat milk, soy milk, rice milk-your call)
Dry Ingredients:
- 1 cup certified gluten-free rolled oats
- ½ cup gluten-free flour (or sub whole wheat or white spelt if you’re not gluten-free)
- 1 ½ teaspoons of baking powder (use low-sodium if possible)
- ¼ cup dairy-free chocolate chips (plus a few extras because, obviously)
Instructions
- Make the flax egg: Mix 2 tablespoons of ground flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 2-3 minutes to thicken.
- Mash the banana: Mash the ripe banana well in a large bowl. It doesn’t have to be completely smooth; a little texture is fine.
- Mix the wet stuff: Add the flax eggs, vanilla, almond butter, and almond milk to the mashed bananas. Stir until smooth and well combined.
- Add the dry ingredients: Stir in oats, flour, and baking powder until everything is combined. Fold in the chocolate chips (and sneak a few, obviously).
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Scoop about ¼ cup of batter per pancake and cook 1-2 minutes per side until they’re golden brown.
- Serve and enjoy: Stack ’em high and top with maple syrup, fresh fruit, or more melty chocolate chips. You earned it.
Equipment
Enjoy Life Semi-Sweet Mini Chocolate Chips
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Variations
- Not gluten-free? Use whole wheat, white spelt, or regular flour.
- No almond butter? Swap with peanut butter or sunflower seed butter.
- Add a pinch of cinnamon or nutmeg for cozy oatmeal cookie vibes.
- Toss in extra chocolate chips or chopped nuts for more texture.
Tips
- Let the batter rest for 5 minutes if you can-it makes the pancakes softer and heartier.
- Swap almond milk for oat, soy, or coconut milk if needed.
- Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Reheat in a toaster oven or nonstick skillet for best texture.
*This recipe was adapted from Minimalist Baker’s Chocolate Chip Oatmeal Cookie Pancakes. My goal was to make a version that was gluten-free and oil-free.
Nutrition
- Serving Size: 2 pancakes
- Calories: 312
- Sugar: 11.5 g
- Sodium: 18.1 mg
- Fat: 7.8 g
- Carbohydrates: 46.1 g
- Fiber: 6.8 g
- Protein: 7.2 g
- Cholesterol: 0 mg
Looking over the recipe I noticed the flax seed and water ratio is switched in the ingredients. It’s correct in the directions.
Looking forward to trying these, they look good!
OMG..thank you! Sorry, it was a busy day that day. LOL! Just changed it.
I wanted to have my flax egg ready and I just used your measurements because I always forget. I think there’s a typo because it doesn’t work. Please check and edit if I’m correct and feel free to delete this comment. I usually use and love your recipes!
Hi, Jillee! I’m sorry to hear that…what were the measurement you used because there was a typo originally and I changed it.
Hello, ça vient juste de s’afficher à l’inverse et c’est curieux car nous sommes le 30 avril en France… Merci encore
Shane, can’t wait to try these! Just FYI, in the recipe itself you call for 5 TBSP flax and 2 TBSP water. Just letting you know so you can correct it before your recipe goes into production across the world! Thanks again for your recipe magic!
Whew, got it mixed up:) Thanks for catching that…just changed it.
I have developed an allergy to oats. Could I substitute Buckwheat groats and probably let the batter sit overnight to soften them more?
Hi, Kathy! I’m sorry to hear about your allergy. I’d say go for it but I can’t say for sure because I haven’t tried it.
These vegan chocolate chip oatmeal pancakes are soft, hearty, and naturally sweetened with banana. Made with whole grains and simple ingredients, they’re gluten-free, oil-free, and perfect for a healthy plant-based breakfast.