These Chocolate Chip Cookie Dough Pancakes are actually quite healthy! They’re butter-free, relatively low in sugar, and the only oil comes from spraying the skillet with cooking oil.
Is ‘cookie addiction’ a thing? Well, I’m going to claim that it is and make a confession: My name is Claudia and I have a cookie addiction. This is my second cookie-related post this week, and I still have more cookie-based breakfast recipes in the ‘To Post’ folder on my computer!
Having cookie dough and pancakes rolled into one for breakfast was more than the highlight of my day – it was Christmas and Easter all at once! Which is something we all need in May, since Easter just passed and Christmas is a long way away.
Even though I didn’t watch much Sesame Street as a kid, I’ve always loved the Cookie Monster. Those crazy eyes, that hilarious voice, and his insatiable hunger still make me smile. Sure, people may complain that the Cookie Monster teaches children bad eating habits and a total lack of self-restraint, but honestly I don’t care about all of that. Can’t we just enjoy watching the hungry monster without making it about our social problems? Call me crazy, but I don’t think the Cookie Monster’s to blame for the obesity epidemic.
Besides, I maintain that we need characters (or people) such as the Cookie Monster. You know that saying, “No matter how good you are, there’s always someone better than you”? Well it works in the other direction too: thankfully there’s always someone worse than you too. Maybe you had one too many cookies today – at least you’re not the Cookie Monster. Maybe you overindulged on doughnuts yesterday – at least you’re not Homer Simpson. And maybe you were caught saying some stupid things on tape – at least you’re not Cliven Bundy.
However, before you go thinking that I’ve gone completely mad and will turn this blog into something resembling Paula Deen’s kitchen, let me assure you that I haven’t.
These may be Chocolate Chip Cookie Dough Pancakes, but they’re certainly not as unhealthy as regular cookie dough. As these contain chocolate chips, I’m not going to explicitly call them “healthy” but they are healthier. Ignoring the chocolate chips for a moment, the pancake batter (which makes nine pancakes) contains no butter or oil and there’s only ¼ teaspoon of molasses. Also, don’t forget that chocolate has it’s health benefits – if you use dark chocolate chips (which I did) then you’re getting a good boost of antioxidants too!
Spelt is definitely my new friend. Spelt is known as an “ancient grain” (don’t ask me what that means) and quite a few people with gluten-sensitivity can eat spelt, since the gluten in spelt breaks down more easily and therefore it’s less difficult to digest.
As someone with a sensitive digestive system, I’m all for things that are easy to digest. What’s better is that spelt and all-purpose flours are generally interchangeable!
As I mentioned earlier, this recipe makes nine pancakes, so it’s up to you how many that serves. Personally, I would have thought that makes three short stacks. But it obviously depends on who you’re serving, whether the pancakes are by themselves or part of a larger breakfast/brunch, and how ravenous everyone’s feeling. So they’ll be no judgment from me regardless of whether you give everyone one pancake, or eat the whole stack yourself.
I’ve left the extra chocolate chips as optional in the recipe, but as I explained to my brother, ‘The maple syrup is not optional. That’s not how I do things.’
- Dry Ingredients
- ¼ cup rolled oats
- 1 cup spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅓ cup chocolate chips
- 1 very ripe banana
- 1 large egg
- 2 tablespoons almond butter
- ¼ teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1 cup milk
- Maple syrup
- Extra chocolate chips (optional)
- Use a coffee grinder or good-quality blender to grind the oats into a flour. Transfer the oat flour to a large bowl.
- Sift in the spelt flour, baking powder and baking soda. Add the salt, cinnamon and chocolate chips, and mix with a wooden spoon until well combined.
- In another bowl, mash the banana thoroughly. Whisk in the egg and almond butter. Add the blackstrap molasses, vanilla extract and milk, and mix until well combined.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until just combined. Let the batter sit for 10 minutes.
- Preheat a large skillet over medium heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). You can spread the batter a tiny bit, but these are best if you avoid playing with the batter.
- Cook the pancakes for 3 minutes, flip, and cook for 1 - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve with maple syrup and some extra chocolate chips, if desired. Enjoy!