Recipe Review: Gluten Free Chocolate Chip Oat Pancakes (5 Points +/serving)

Sunday morning Little A woke up and was begging for pancakes.  Since we are trying gluten free and I have yet to get a gluten free pancake mix, I went to my favorite place in search of a solution...Pinterest :)  Of course there were more options than I knew what to do with so it took a while to settle on one.  After looking over recipes and what I had in my pantry I settle on this one.  It can be made gluten free, dairy free even vegan with tweaks given by the author which makes it usable for almost anyone!  The only other change I could see would be sunbutter and coconut or soy milk for anyone with nut allergies, but I haven't tried it yet so I'm not sure if it would work.  If you try it, let me know how it works! (My version is listed below.)

So on to the review.  (Disclaimer: for this recipe I used fat free milk, peanut butter, oat flour and coconut oil because that's what I had in my pantry and I doubled the recipe to make sure I had enough.)

1. These pancakes have a really hearty texture and mildly sweet taste which is perfect for us.  I love that I was full after 2 small pancakes.

2. Next time I will but back on the banana a bit (1.5 bananas for a double batch) because the overall banana taste was too strong for me, but that really is to taste.

3. I would be remiss if I didn't mention that these are REALLY hard to flip.  Your best bet in cooking these is to make them silver dollar size not full pancake size.  If you make them too big they will fall apart when you flip them.  (I used a 1/4c measuring cup and filled it about 2/3 full.)  They also don't bubble like a traditional pancake so you just have to check them frequently to know when to flip.

Overall this is a great recipe and I will definitely make it again!

 Gluten Free Chocolate Chip Oat Pancakes (adapted from Minimalist Baker.)
Serving Size: 2 pancakes  Points Plus: 5  Makes approximately 12 pancakes
Ingredients:

• 2 very ripe medium bananas
• 2 teaspoons baking powder
• 2 eggs
• pinch salt
• 1 teaspoon vanilla extract
• 2 Tablespoons peanut butter
• 1 Tablespoon coconut oil (liquid)
• 1/3 cup fat free milk
• 1 gluten free oats
• 1/2 cup oat flour
• 4 Tablespoons dark chocolate chips

Directions:

1. Mash your bananas and baking powder together in a medium sized mixing bowl.  Very easy if you use a fork.
2. Add eggs, coconut oil (liquid), salt, vanilla, peanut butter and milk.  Mix thoroughly with a fork.
3. Stir in oats and oat flour until just combined. (Note: I made the oat flour by grinding 1/2c gluten free oats in my coffee grinder.)
4. Sprinkle in chocolate chips and mix.
5. Heat skillet over medium flame and place 1 tablespoon coconut oil on the skillet to grease it.
6. Fill 1/4 cup measuring cup about 2/3 full with batter and pour onto prepared skillet.
7. Cook for 2-4 minutes on each side – until golden brown.  Check frequently as these will not bubble like a regular pancake!

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