Oatmeal Banana Pancakes

  • Yield 12 servings
  • Prep 10 mins
  • Cook 30 mins

Lovely, protein-rich pancakes stuffed with ripe bananas and drizzled with a warm blueberry syrup.

oatmeal banana pancakes


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
1/4 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.

Recipe courtesy of The Grubarazzi.



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