Banana Pancakes

Banana Pancakes


  • 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces total, without the peel), mashed
  • 2 tablespoons (28 grams) coconut oil or unsalted butter (for a dairy-containing version), melted
  • 2 teaspoons lemon juice or vinegar (I’ve tried both white and apple cider vinegar)
  • 2 teaspoons vanilla extract
  • 2 large eggs (50 grams each, out of shell) or 2 chia eggs for vegan
  • 1 cup (95 grams) oat flour (make sure to use GF oat flour, if needed)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, optional


  1. In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  4. Let the mixture sit for 10 minutes.
  5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  6. Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  7. Flip it and cook for another 90 seconds or until golden brown on the bottom.
  8. Continue with the remaining batter and serve the pancakes immediately.
  9. Cover and refrigerate any leftovers for up to 4 days. They’re great reheated and cold.


  1. To make 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes.
  2. To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.
  3. Enjoy!!!

Yields: 9

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