Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for about 8-10 thick pancakes)

2 bananas, mashed – $0.38
2 tsp baking powder – $0.05
2 eggs – $0.58
1/2 tsp salt – $0.03
2 tsp vanilla – $0.40
2 tbsp peanut butter – $0.30
2 tbsp melted coconut or canola oil – $1.10
6 tbsp soy milk – $0.15
1 cup oats – $0.12
1/2 cup whole wheat flour – $0.10
1/2 cup non-dairy chocolate chips – $0.50

Margarine or cooking spray, maple syrup (optional)

Directions

1. Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.

Let the batter sit and rest for about 10 minutes while you get the griddle ready.

2. Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.

Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.

3. Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Banana Wheat Pancakes: #128 of 1000 Sustainable Food Experiments

For a healthier version of our usual fluffy pancakes, we tried this experiment. Blended up bananas and wheat germ make for a comforting flavor. You can top them with our homemade blueberry sauce, maple syrup, peanut butter, or get creative!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for 16 pancakes)

2 bananas – $0.38
2 cups soy milk – $0.74
3 eggs – $0.87
2 tsp baking powder – $0.03
1/2 tsp salt – $0.03
2 1/4 cups flour – $0.36
3/4 cup wheat germ – $0.75
1 1/2 tbsp brown sugar – $0.55
1 tsp vanilla – $0.20
1/2 tsp apple cider vinegar – $0.03

Directions

1. In a blender, mix the bananas, soy milk, eggs, baking powder, and salt.

2. In a medium bowl, mix the remaining ingredients. Pour the blended ingredients into the mixed ingredients in the bowl, and stir until combined.

3. Scoop onto a hot griddle or pan coated with a bit of butter or coconut oil, then cook until brown on both sides. Serve with blueberry sauce, peanut butter, maple syrup, or whatever you like on pancakes. These freeze well for future enjoyment too.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour 
  • Servings: 3 = lots of leftovers 
  • Cost per serving: 3 = <$5
  • Deliciousness: 1 = not as tasty as our fluffy pancakes
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!