A tasty egg and dairy free pancake recipe! Top with organic maple syrup or ghee, or serve with warm applesauce. You can also omit the chocolate chips and add 1/4 cup hydrated raisins, 1/8 cup applesauce and cinnamon to taste.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a lightly oiled griddle over medium heat.

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  • In a medium bowl, mix rolled oats, pastry flour, baking powder, baking soda, sea salt, flax seeds, and chocolate chips. Gradually blend in soy milk.

  • Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Nutrition Facts

177.1 calories; 6.4 g protein; 30.2 g carbohydrates; 0 mg cholesterol; 405.4 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2003
Try oat flour instead of rolled oats or process rolled oats in the blender. You can also make this wheat free by substituting a blend of Brown Rice flour and Soy flour. If you eat eggs adding one is sufficient. I have yet to serve these and hear anything but positive comments. Read More
(24)

Most helpful critical review

Rating: 3 stars
12/20/2010
As written, these are WAY too runny. I wonder if it should read 1/2 cup of milk instead of 1 1/2? I was able to salvage them by adding 1/3 cup more flour, 1/4 cup more oats, some ground walnuts, and a few extra mini chocolate chips to the tops while cooking. After the modifications, my family all enjoyed them! Read More
(10)
76 Ratings
  • 5 star values: 49
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/29/2003
Try oat flour instead of rolled oats or process rolled oats in the blender. You can also make this wheat free by substituting a blend of Brown Rice flour and Soy flour. If you eat eggs adding one is sufficient. I have yet to serve these and hear anything but positive comments. Read More
(24)
Rating: 5 stars
02/01/2010
I made these for a group of kids (post-sleepover breakfast!) so I wanted them to be sweeter. I added 1/4 C brown sugar 2 T of honey and 2 T cocoa powder so they were chocolate-chocolate chip pancakes! I also used whole wheat flour. I poured the batter on then sprinkled the chips over the pancake and they were ABSOLUTELY DELICIOUS best pancakes I've ever had. Not traditional at all but very good. The brown sugar seemed to crystalize around the oats making them have a nice little crunch inside of the gooey chocolatey pancake. Kind of like a melted Nestle crunch bar. Read More
(22)
Rating: 5 stars
03/08/2007
These pancakes are lovely! I was skeptical to try this after reading reviews but needed an egg and wheat-free pancake. I was pleasantly surprised! I had to change quite a bit because of what I had on hand and the fact that I was cooking for a wheat egg and soy allergy. I used the whole oats as specified in the recipe. I didn't have any flax so I ground more oats and used that in place of the flax. I also couldn't use wheat flour so I used brown rice flour in place of the pastry flour. I then used a scant cup of 2% milk mixed with a scant 1/2 cup of fresh whipping cream in place of the soy milk. I made them small because of some of the comments about not cooking well - I had no problem - they cooked up beautiful! I served them with my homemade banana topping and fresh whipped cream - yummmm! Next time I will try half the amount of salt because I thought they were quite salty. Read More
(18)
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Rating: 5 stars
02/12/2009
A GREAT recipe for an indulgent yet nutritious breakfast. I used regular flour and cow milk and they turned out perfect. Make sure you let the batter sit for 5 minutes or so to let the oats and flax soak up the liquid. Mommy and toddlers all loved them! Read More
(13)
Rating: 3 stars
12/20/2010
As written, these are WAY too runny. I wonder if it should read 1/2 cup of milk instead of 1 1/2? I was able to salvage them by adding 1/3 cup more flour, 1/4 cup more oats, some ground walnuts, and a few extra mini chocolate chips to the tops while cooking. After the modifications, my family all enjoyed them! Read More
(10)
Rating: 5 stars
10/06/2006
I made these because I had run out of eggs but still wanted pancakes. The batter seemed really runny (it's 1/2 milk) but don't let that fool you it turns out great. There are absolutely delicious and so easy to make! Read More
(10)
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Rating: 5 stars
08/27/2010
Great recipe! I made a few minor alterations: I used real milk and chocolate chips. I also added a 1/4 cup of brown sugar and a 1/2 teaspoon of vanilla. Wonderful! Read More
(9)
Rating: 4 stars
02/03/2009
Alternative ingred. - rolled buckwheat ground almond flour and 1C almond milk instead of 1 1/2C 3 t. stevia powder - still make a great pancake! This recipe gave me a solution to my food sensitivities the flax really does the trick in keeping it together (I let it sit to become thicker before pouring) and less liquid and low heat means the cook all the way through. I served with jam sweetened with grape juice. Lovely!! Read More
(8)
Rating: 2 stars
08/29/2003
I got different results. It seemed when the both sides of the pancake were cooked nice brown finishes when I cut into the pancake with a fork the inside was still gooey. I tried cooking the next batch longer but that just melted the chocolate chips making a real mess on the griddle. I do not know what I did wrong but I do not have the patience to try this one again. Read More
(7)