Cowboy Cookie Pancakes

Yes they have chocolate chips and Yes I’d say these are even healthy! Chocolate chips for breakfast? “Can life get any better? I submit that it cannot!”

The idea for this recipe came from the Minimalist Baker. If you want a smaller, healthier version follow their recipe.  I was lacking some of the special ingredients and have a couple of somewhat picky eaters (depending on the day), so we increased the quantities and swapped in more common things like peanut butter and cow’s milk.

In my opinion a good pancake is one you can eat without syrup and this recipe meets that requirement – It is full of delicious flavor!  Here’s what we did:

Ingredients (makes 8 large pancakes)

  • 3 ripe bananas
  • 3 tsp baking powder
  • 3 eggs
  • 1/2 C Water
  • tsp salt
  • 1 1/2 tsp vanilla extract
  • 3 Tbsp peanut butter
  • 3 Tbsp coconut oil
  • 1/2 C milk
  • 1 1/2 cup rolled oats
  • 3/4 cup whole wheat flour (or sub other flour)
  • 1/2 C  semisweet chocolate chips


  1. Preheat a skillet to medium heat or about 300-325 degrees.
  2. Mash bananas with baking powder.
  3. Add egg, water, oil, salt, vanilla, peanut butter,  milk and stir.
  4. Stir in oats and flour until just combined.
  5. Sprinkle in chocolate chips and fold gently.
  6. Scoop 1/3 cup measurements onto lightly greased griddle.
  7. Cook for 2-4 minutes on each side – until golden brown.
  8. Serve plain or with maple syrup, a few additional chocolate chips, or your favorite toppings.

The kids approved, except we had to leave the chocolate chips out for one (…I was a little stunned myself), and then he happily approved!

These pancakes take a little more effort than a traditional pancake but they’re worth it. If you don’t have coconut oil, get some! If you can’t wait go ahead and switch with canola or vegetable oil.  In the Spiffy household we are fans of whole wheat flour and coconut oil in our recipes so we highly recommend stocking up on these less common ingredients.