Ingredients
Dry Ingredients
- 1 3/4 cups pancake mix (e.g., Kodiak Cakes)
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 2 large eggs
- 1/2 cup melted coconut oil (or substitute neutral oil)
- 1/2 cup pure maple syrup
- 1/2 cup peanut butter
- 1/2 cup almond milk
- 1 tsp vanilla extract
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the pancake mix, rolled oats, baking soda, cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a larger bowl, whisk the eggs until smooth, then add melted coconut oil, maple syrup, and peanut butter, mixing until fully combined. Stir in almond milk and vanilla extract for moisture and flavor.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring or whisking until the batter is smooth and homogenous without lumps.
- Add Chocolate Chips: Fold in the chocolate chips gently to distribute them evenly without breaking them up.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bake to cool completely in the pan before cutting into squares. Serve warm or at room temperature, accompanied by extra maple syrup, fresh berries, and peanut butter if desired.
Notes
- You can substitute coconut oil with any neutral-flavored oil, such as vegetable or canola oil.
- To make this gluten-free, ensure you use gluten-free pancake mix and oats labeled gluten-free.
- For a dairy-free and vegan version, substitute eggs with flax eggs or mashed bananas, and use plant-based milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
- Feel free to swap chocolate chips with nuts, dried fruits, or seeds for added texture and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square (approximately 1/9th of the dish)
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
