Step 1

*To prepare no-bake cookie sprinkles, pulse 9 dates, 1/4 cup oats, 1 1/2 Tbsp natural salted peanut butter, and 1/4 cup chocolate chips in food processor until small crumbles remain and transfer to a bowl (amounts as original recipe is written // adjust if altering batch size).

Step 2

Preheat a skillet to medium-low heat and prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.

Step 3

Mash your very ripe banana with baking powder.

Step 4

Add flax egg, oil, salt, vanilla, and almond milk and stir.

Step 5

Stir in oats, flour and cocoa powder until just combined.

Step 6

Add no bake cookie sprinkles and fold gently. Add more almond milk if too thick.

Step 7

Scoop 1/4 cup measurements onto lightly greased griddle.

Step 8

Cook for 3-4 minutes on each side. Be careful not to burn - they will be slightly soft in the middle from the banana.

Step 9

Serve with another healthy scoop of no-bake cookie sprinkles - in between each layer if you dare.