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 sunroom, 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 the 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.

Dairy and Gluten Free


Oatmeal Banana Pancakes Recipe

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 a 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.