I woke up on my birthday craving banana pancakes! I decided that since Josh made me such an awesome dinner the night before to celebrate, I would make these! I, of course, had to listen to Banana Pancakes by Jack Johnson while making these, followed by all different kinds of birthday songs lol. These pancakes were the right amount of sweet, and the texture, while it was not super fluffy, it was also not super dense. I feel like they were perfect, especially since they didn’t contain any wheat ūüôā These were perfect topped with maple syrup, chopped walnuts and raisins! They fueled us up for my birthday snow shoe experience!

Banana Oat Pancakes

Oatmeal Banana Pancakes

Servings: 2 (8 mini pancakes each)

Prep/Total Time: 30 minutes

Nutrition Info: Calories-276; Fat-11g; Cholesterol-106mg; Sodium-249mg; Carbohydrates-37g; Fiber-5g; Protein-9g; Sugar-9g


  • 1 banana, mashed
  • 1 Tbsp coconut butter, melted
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 1/2 cup oat flour
  • 1/4 tsp¬†baking soda
  • 1/8 tsp¬†salt
  • 1/4 tsp¬†ground cinnamon
  • 1/8 tsp¬†ground nutmeg


  1. In a small bowl, stir together the mashed bananas, coconut butter, lemon juice, maple syrup, egg and almond milk
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened
  4. Let the batter sit for 10 minutes
  5. Heat and lightly oil a heavy cast iron skillet (or nonstick griddle) over medium-low heat
  6. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour small spoonfuls of batter onto the pan. Let the pancakes cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
  7. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides

Snow Shoeing