To make the flax egg, stir the flax meal and water in a small bowl until well mixed. Set aside for 15 minutes until it thickens.
In a medium mixing bowl, whisk the pancake mix, espresso powder, cocoa powder, brown sugar, and salt together.
In a large measuring cup, mash the banana then stir in the oat milk, vanilla extract, and flax egg mix until thoroughly combined. Add the wet ingredients into the dry and mix until a smooth batter is formed.
Heat a skillet or pan to medium-high heat. Lightly spray with cooking spray or add a small pat of vegan butter to the pan. Pour 1/3 to 1/2 cup of batter for each pancake. Sprinkle about 8 chips onto each pancake. Cook until small bubbles appear on the surface then flip and cook for another 4 minutes until browned and cooked through. Serve with syrup and fresh fruit.
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