You know that I love these Banana Walnut Pancakes made by Harlow if you are our Instagram followers. They’re the reason I survived our long Oregon winter. If I knew I’d have pancakes on Friday mornings, I would be able to make it through my week.
One of the restaurant owners reached out to me after I posted These beauties on Instagram. He graciously pointed me in the direction of the recipe. I forgot to ask if she would like to be my best friend. I’ll let you know how our relationship is going.
The recipe was great, but I had to tweak it a bit. The pancakes can be made in only 30 minutes. You’ll end up with a pile of fluffy, delicious pancakes. Hello, perfect lazy weekend breakfast.
You ask, how are these life-changing? These pancakes are vegan and gluten-free and made from healthy ingredients. They are also naturally sugared. It would be best if you tried these pancakes.
These beauties are made with oat flour (2 cups), gluten-free flour, and almond flour. I have found that oats flour keeps pancakes gluten-free, healthy, and fluffy.
Then, add two bananas, mashed. Add dairy-free milk and maple syrup. Vanilla, coconut oil, and vanilla extract. If you are unable to tolerate nuts, oats, or oil, I will leave the modifications in the recipe notes.
Ingredients
PANCAKES
- 2 cups gluten-free oat flour (I ground mine using whole oats*)
- I used my DIY Blend.
- One cup almond meal (OR substitute more gluten-free blend).
- Baking powder, 1 1/2 Tbsp
- 1 tsp of sea salt
- Ground cinnamon, 1 1/2 tsp
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- Two medium bananas (the more ripe, the better).
- Coconut oil*, 3 tbsp (plus more for cooking).
- 1 1/2 Tbsp vanilla extract
- I like to use Grade A maple syrup.
- I used unsweetened plain almond milk.
- 3/4 cups chopped raw walnuts
- 1/4 cup gluten-free rolled Oats
IF SERVING optional
- Nut butter or vegan butter
- Granola: I used the Nut & Honey recipe with maple syrup.
- Coconut large flake or desiccated
- Bananas sliced
- Maple syrup
Instructions
- Add oat, gluten-free, and almond flour to a large mixing bowl. Also add baking powder, cinnamon, ginger, and nutmeg. Mix well and set aside.
- Add bananas to a separate bowl and mash. Add melted coconut, vanilla, maple syrup, and non-dairy milk and whisk together. It’s okay if the coconut oil hardens. Microwave (for 45-90 seconds) to remelt. Otherwise, proceed.
- Then, add the wet ingredients and gently fold them together. Add the oats, walnuts, and chopped nutmeg and gently fold/mix the batter until it is well combined. The batter should be thick but still pourable/scoopable.
- Heat a large, nonstick skillet or griddle or a cast iron skillet over medium heat. Rub skillet with vegan butter or coconut oil.
- Pour 1/4 to 1/3 cup of batter into the skillet once it is hot. Cook until the pancakes are a little bubbly and the edges look dry (2 min). Flip pancakes carefully and continue to cook until the bottom is browned (2 more minutes).
- Keep warm the pancakes in an oven set to 200 degrees F (94 Celsius). Continue to cook until the batter is gone – approximately 14-16 pancakes, as written in the original recipe.
- The pancakes themselves are tasty, but you can make them even more delicious by adding vegan butter or granola. You can also add sliced bananas and flaked coconut. To prevent sticking, store cooled leftovers (without toppings). Use parchment or wax paper to separate the containers. The pancakes will be kept for up to four days in the fridge or up to one month in the freezer. Reheat the food in a toaster or an oven.
