Print Recipe

Banana Pancakes

We've been making these quick pancakes for years, anytime we have ripe bananas or we're in the mood for pancakes, fast. The ratio is always the same - 1/2-1 cup of oats (1 cup make for firmer pancakes) for 1 mashed banana and 1 large egg. So easy!
Prep Time5 mins
Cook Time20 mins
Course: Breakfast, Brunch
Cuisine: American, dairy free
Keyword: banana, gluten-free, pancake, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 487kcal


  • 4 bananas mashed
  • 4 large eggs
  • 4 cups whole rolled oats
  • 1 tsp vanilla
  • 1/2 tsp Kosher salt
  • Coconut oil for cooking


  • In a large bowl, combine the mashed banana, eggs, oats, vanilla, and salt; stir to combine.
  • Heat a nonstick pan over medium heat; brush with coconut oil to coat.
  • Use scant 1/4 cups of batter to form pancakes. Wait to flip them until bubbles have formed on the surface of the batter, about 2 minutes. Flip the pancakes and cook for the same amount of time on the second side.
  • Continue adding coconut oil between batches to keep the pancakes from sticking.
  • Serve a stack with your favorite toppings and enjoy!


Slather almond butter and sugar-free apple butter on a warm stack for a filling and delicious hot breakfast!
We use gluten-free, old fashioned rolled oats