Vegan Chocolate Chip Oat Pancakes

   This past weekend I discovered a new tasty treat at Central Market: Banyan Vegan Tofu Fried Rice that is also wheat and gluten free. I've tried my fair share of healthy {gluten free, dairy free, and vegan} products that tasted plain to down right disgusting, but this was delicious! One package is enough for 2 meals, one of which I cheated and added leftover chicken, but it was tasty both ways. One really good thing about these is that the packages can be frozen to be enjoyed without having to wait until the next trip to C.M.

 Random Note:I think this sweater from Urban Outfitters is really cute!

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  I'm not a breakfast fanatic like some. My usual breakfast consists of a slice of raisin toast with almond butter, coffee, and then a big cup of lemon water, but lately I have been changing it up by making oatmeal with some shredded carrots and dried fruit to resemble this carrot cake oatmeal or a big batch of green monster smoothies. There are some days I will just stick to a cup of coffee and lemon water which I know is bad because "breakfast is the most important meal of the day" and all, but i'm either not hungry or in a hurry.

  These pancakes are delicious and this is coming from a person who generally doesn't like pancakes! The flavor combo reminds me of these banana oat cookies except the banana flavor is less prominent. You can't even tell that they are vegan and I even went one step further and made them gluten free by using oat flour and GF oats. This is a breakfast dessert meal that will fill you up and make you happy. These pancakes have a dense chewy texture due to the oats, sweetness from the banana, and a richness from the chocolate.

Vegan Chocolate Chip Oat Pancakes
Vegan, refined sugar free, & gluten free option. 

Recipe: Minimalist Baker

yields:  5-6 small pancakes, 2 servings

1 flax egg (1 T flax meal + 2.5 T water)
1 medium banana, ripe
1 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
1 T almond butter
1 T unsweetened applesauce {or vegetable oil or melted coconut oil}
3 T almond milk
1/2 cup oats {GF or regular}
1/4 flour {whole wheat, A.P, or  GF flour}
3 tbsp chocolate chips

1. Preheat a skillet or griddle over medium-high heat.
2. In a small bowl, make your flax egg and set aside for 3-5 minutes to set.
3. In a medium bowl, mash the banana with the baking powder. Stir in the flax egg, vanilla, salt, almond butter, oil of choice, and milk into the banana mix.
5. Gently fold in the oats, flour of choice, and chocolate pieces.
6. Scoop scant 1/4 cup batter onto a lightly greased skillet and cook for 2-4 minutes or until golden brown before flipping.
Serve plain, with a little maple syrup, or top with a vegan yogurt.

Notes: 
-You can change the flavor of nut butter and flour to your taste.  Depending on what type of flour you use, your pancakes may be flatter.
- The banana provided enough sweetness for my taste, but you could add in some sugar or liquid sweetener to add more sweetness.
-No banana? You can use pumpkin puree except the amount may vary. I weighted the banana with the peel before making the pancakes and it was 4.2 ounces so I would try about 4 ounces by weight of pumpkin puree. The pumpkin flavor will be much stronger than if you used the banana, which I barely tasted.