Thursday, June 16, 2016

Banana Oat Pancakes

What I really love about these banana oat pancakes is that it makes me feel like I'm eating healthy even though I'm really not considering it's carbs. With the touch of oats you can get some whole grains and fiber in. It's dairy-free if you skip the butter and substitute it with coconut oil and the milk used is interchangeable. Warning: These pancakes are chewy and delicious. This is not your typical pancake, like Bisquick. If you want a light and fluffier texture you might want to switch to whole milk or buttermilk. 


2 Ripe Bananas mashed 
2 ripe eggs 
4 tbs salted butter (Kerrygold Grass-fed I live on) 
1/4-1/3 cup brown sugar 
3 cups flour
1 tbs baking powder
1 cup quick oats 
1 tsp nutmeg 
1.5 tsp cinnamon 
Approx 3-4 cups unsweetened vanilla coconut, almond, or cashew milk (add more to get your desired thinness). I personally love the Silk coconut milk best in this recipe followed by cashew milk.
Coconut oil to grease your pan. 

Note: I usually have large bananas for this recipe. If you have smaller ones, its fine just put less flour and milk, or do 3 bananas. If you want to do a thinner batter; almost crepe-like: add whole milk. It's awesome with Nutella =) The yield is about 10-12 pancakes. 


  1. Combine all the ingredients and mix on high. Add milk/flour to get your desired thickness. 
  2. Cook like you would any pancake. I use a ladle to pour, and cook on medium low heat. 
  3. Serve with grass fed butter slathered on with maple syrup. 
  4. Enjoy! My kids love it, I'm sure yours will too!