Ingredients

The following ingredients have 14 Servings
  • 2 cups gluten-free oat flour ((I ground mine from whole oats)*)
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup almond flour ((not almond meal, OR sub more gluten-free blend)*)
  • 1 1/2 Tbsp baking powder
  • 1 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger ((optional))
  • 1/4 tsp ground nutmeg ((optional))
  • 2 medium ripe bananas ((the riper the better))
  • 3 Tbsp melted coconut oil* ((plus more for cooking))
  • 1 1/2 Tbsp vanilla extract
  • 2 1/2 Tbsp maple syrup ((I like Grade A))
  • 2 1/4 cups non-dairy milk ((I used plain unsweetened almond milk))
  • 3/4 cups chopped raw walnuts
  • 1/4 cups gluten-free rolled oats
  • Vegan butter or nut butter
  • Granola (I used this Nut 'n' Honey recipe sweetened with maple syrup)
  • Large flake or desiccated coconut
  • Sliced bananas
  • Maple syrup

Instruction

  • To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
  • To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
  • Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
  • Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
  • Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
  • Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 14-16 pancakes (as original recipe is written).
  • These pancakes are delicious on their own, but they're amplified with vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup. Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.