No-Bake Pancakes with Cookie. No butter or sugar is added, and it is vegan, with my favorite new condiment.
Or sprinkles, as I call them. These are essentially my no-bake cookie bars, but not in bar form. They’re crumbly so that I can use them in things like almond butter toast, pancakes, and yogurt.
These pancakes are an adaptation of my Chocolate Chip Oatmeal Cookies Pancakes, which have gained close to 200,000 followers on Pinterest. It must be the ooey-gooey frosting or their charm.
These cakes are made with bananas and oats as the base, which means that they require less sugar and flour. We then add cocoa powder and lots of cookie sprinkles to the mix. This stack of goodness is free from refined sugar and butter, but it almost passes for a no-bake cookie. Breakfast of champions?
Ingredients
- Bananas – 1 medium banana, very ripe
- 1 tsp of baking powder
- 1 batch Flax Egg (Tbsp (7g) flaxseed meal + 2 1/2 tbsp 37 ml water, as written in the original recipe)
- One pinch of salt
- 1/2 tsp vanilla extract
- 1 Tbsp avocado oil (optional)
- I used 2/3 cup of dairy-free milk
- Cocoa powder, 1 1/2 tbsp
- 1/3 cup rolled Oats (or Gluten-free Oats).
- Use other flour or 1/4 cup of whole wheat flour
- 14 cup no-bake cookie sprinkles*
Instructions
- *To make no-bake sprinkles, pulse together nine dates, 1/4 cup of oats, and 1 1/2 Tbsp of natural salted Peanut Butter in a food processor until only small crumbles are left. Transfer to a bowl.
- Prepare flax eggs by mixing flaxseed and water in a skillet and letting it sit for 3 to 5 minutes.
- Mix baking powder with a very ripe banana.
- Add the flax eggs, oil, vanilla, salt, and almond milk. Stir.
- Mix oats with flour and cocoa powder.
- Fold gently and add the sprinkles. If the mixture is too thick, add more almond milk.
- Pour 1/4 cup onto a lightly oiled griddle.
- Cook for 3-4 minutes per side. They will have a slightly soft middle due to the banana.
- Serve with a healthy serving of cookie sprinkles that don’t require baking – between each layer, if you dare.
