Gluten Free Banana Pancakes

by Sarah Jane

Gluten Free Banana Pancakes

Banana pancakes have always been a nice idea in theory, but hard to make delicious in practice. Well this recipe is not only light on the digestion (gluten free, refined sugar free, all natural ingredients), but is honestly the most delicious stack of banana pancakes I’ve ever eaten!
Check out these beautiful, natural, “pronounceable” ingredients


Gluten Free Banana Pancakes
adapted from recipe by Sarah B of My New Roots


1/3 cup walnuts
2/3 cup Gluten Free rolled oats
1 tsp. baking soda
pinch sea salt
1 very ripe banana
1 vanilla bean, scraped
1 tsp. olive oil
2/3 cup almond milk
2 tsp. maple syrup

For garnish:
maple syrup
1 banana, sliced


1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.

2. Mash the banana up in a bowl and gently mix in the milk, vanilla bean, olive oil and maple syrup.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil (or butter) in a skillet and drop in 3 large spoonfuls of batter (about 1/4 cup of batter). Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).


5. Serve with pure maple syrup, fresh banana slices and a sprinkle of chopped walnuts.

You are in for a special treat! Don’t fret if they seem a little mushy, they are not as firm as regular pancakes, but are every bit just as delicious.

Enjoy with some fresh OJ or a frothy cappuccino.

Gluten Free Banana Pancakes