Banana Pancakes

Local bananas, packed with flavor, can be so sweet you may not need to add any syrup! Make your own oat flour for this recipe by measuring one cup of rolled (old fashioned) oats and processing in a blender or food processor until they’re the consistency off lour.
By / Photography By Alfredo Añez | July 01, 2015


In a medium mixing bowl, whisk together the oat flour, baking soda, salt, cinnamon and nutmeg. Form a well in the center of the mixture and set aside.

In a smaller mixing bowl, combine mashed bananas, coconut oil, lemon juice, honey and eggs. Mix well to incorporate; then pour mixture into center of dry mixture. Using a spatula, gently fold the dry ingredients into the wet just until the dry ingredients are completely absorbed. Let the batter sit at room temperature for 10 minutes. This mix is thicker than a typical batter, however, if the batter looks too thick, add water in 1/2 teaspoon increments.

Heat a heavy skillet over medium-low heat. Lightly oil the surface with butter or cooking spray. If using an electric griddle, heat to 375 degrees. Once your cook surface is hot enough, pour or scoop 1/4 cup of the batter onto the pan or griddle. Cook the pancake for about 3 minutes until the underside is golden brown. Then carefully flip with a spatula and cook for another 1/2 -2 minutes or until golden on both sides. Remove to a warmed plate; cover to keep warm while repeating the cooking process. Garnish the pancakes with sliced banana, coconut and maple syrup and serve immediately.

4 servings

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  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large or 3 small ripe bananas, mashed
  • 2 tablespoons organic virgin or extra-virgin coconut oil, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon raw honey
  • 2 eggs, beaten
  • 1 teaspoon water (optional)
  • Ripe banana slices for garnish
  • Finely shredded coconut for garnish (optional)
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