Can I freeze these pancakes?

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.

What’s the best flour substitute?

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.

Can I make these without nut butter?

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.

Do I have to use a flax egg?

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.

What kind of oats should I use?

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.

Can I make these in advance?

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.

Chocolate Chip Oatmeal Pancakes (Vegan, Gluten-free)

Chocolate Chip Oatmeal Pancakes (Gluten-free)

Recipe by Shane Martin

Total Time15 minutes
Yield8-10 pancakes 1x
DietVegan

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.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Ingredients

Scale

Wet Ingredients:

2 ripe bananas (the spottier, the better)
2 flax eggs (5 Tbsp water + 2 Tbsp ground flaxseed meal)
1 teaspoon vanilla extract
2 tablespoons of natural almond butter (or any natural nut butter)
1/4 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
1/2 cup gluten-free flour (or sub whole wheat or white spelt if you're not gluten-free)
1 1/2 teaspoons of baking powder (use low-sodium if possible)
1/4 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.

Notes

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

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Find it online: https://shaneandsimple.com/chocolate-chip-oatmeal-pancakes-gluten-free/