I recommend measuring the ingredients in grams on a kitchen scale.
In a bowl, mash the banana with a fork, add the other ingredients and stir with a whisk until just combined.
Heat a little oil in a skillet over medium heat. Spoon some of the batter (I use one heaping ice cream scoop) into the hot skillet and cook the pancake on low to medium from both sides until golden brown.
Serve with either fruit, maple syrup, a chocolate sauce, caramel sauce, or whatever you prefer. Enjoy!
This recipe has been updated with new photos and helpful tips, the recipe is exactly the same as published in November 2016.
Video Of The Recipe
Oat flour: If you don't have oat flour, simply process oats (regular or certified gluten-free oats) in a blender or electric spice/coffee grinder until you have oat flour.
You can use buckwheat flour instead of oat flour. You might need to adjust the amount of plant-based milk though.
Canned coconut milk: If you don't want to use canned coconut milk, you can use any other plant-based milk instead with the addition of 1 tablespoon oil!
Banana: Applesauce might work as well in this recipe but I haven't tried it yet.
Please don't compare these pancakes with regular pancakes that are made with wheat flour (gluten!) and eggs. They can't be as fluffy as regular pancakes, but they still taste amazing!
Recipe makes about 5 pancakes. Nutrition facts are for one pancake.
Banana Oat Flour Pancakes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.