February 1, 2014

Oatmeal Banana Pancakes

Weekends are for pancakes stacked high and drizzled with maple syrup, fruit, and nuts. I relish lazy days filled with the sweet ease of rolling out of bed sans alarm clock, reading in my cozy sun room, and doing whatever the hell I want. I’m writing to you about pancakes while I sip on my first cup of coffee with my hair glamorously matted from bed. Life is good, people. Life is good.

These healthy pancakes are stuffed with bananas, homemade oat flour (gluten free oats ground in a food processor until smooth), and a little bit of extra protein from vegan vanilla protein powder. They are gluten free and dairy free, just what my body likes, and not loaded with added sugar. What a lazy day treat! I enjoyed a stack of three topped with warm blueberry maple syrup, a handful of walnuts, and thin slices of banana, because, hey, it’s Saturday, and life is good.  

Go make some pancakes.

Oatmeal Banana Pancakes
Inspired by CookieandKate
Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 12 pancakes
Nutrition information per pancake: 103 calories, 4 grams fat, 14 carbohydrates, 2 grams fiber, 3.5 grams protein

  • 3 bananas, mashed
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 cup oat flour (1 cup oats ground in food processor)
  • 1/4 cup vanilla protein powder (vegan, gluten free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  1. Whisk together mashed bananas, coconut oil, lemon juice, maple syrup, eggs, and almond milk until smooth.
  2. In a separate bowl combine oat flour, protein powder, baking soda, salt, cinnamon and nutmeg.
  3. Add the wet ingredients to the dry ingredients mixing until combined. Do not over mix.
  4. While the mixture sits for a few minutes, heat a cast iron skillet to medium low. Lightly oil the surface with coconut oil.
  5. Using a ¼ cup measuring cup, ladle one to two pancakes at a time. Cook on each side for about 3 minutes; until the edges are cooked through and the pancakes are golden brown.
  6. Keep pancakes warm in a 200 degree oven until you are ready to serve.
Serve with maple syrup, blueberries, sliced bananas, and chopped walnuts.


  1. I've never used oatmeal in pancakes before, they look and sound delicious. Great job :)

    Happy Blogging!
    Happy Valley Chow

  2. I need these pancakes in my life! They look wholesome!

  3. I made banana pancakes recently... wish I had the smarts to add oatmeal to it. These look great. :) Happy Sunday!

  4. Yum. 3 pancakes and a sun room would make my life just about perfect. These really do have "It's the Weekend!" written all over them (in maple syrup)

  5. I just love bananas in pancakes, they make them instantly melt in your mouth, don't they? Just lovely!

  6. These pancakes sound very healthy. I've never used oat flour before. I love sliced bananas and blueberry topping as well. I miss eating pancakes! <3

  7. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back

    here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as

    much info as I can at the moment. Thanks for sharing.

    Mango Drinks

  8. Cranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes


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