Banana Pancakes

Hello, Saturday morning.

Get out your coconut oil, gluten-free flour, and almond milk, everyone. Or don’t! Because I want to prove to you all that you do not need expensive ingredients to create great-tasting food.

I put together a recipe that doesn’t require any of the above-listed ingredients. One of the many things I love about cooking and food is that there are so many combinations and possibilities. There is no right way, for the most part. I’m an advocate for getting into the kitchen and trying things out! Don’t have coconut oil? Use canola oil. Ran out of eggs? Use flax seeds. No almond milk? Use soy milk. Don’t let a few ingredients keep you from cooking!



Prep Time: 15 minutes Total Time:  25 minutes
 about 8 pancakes (3-4 inches)


  • 2 ripe medium-sized bananas, mashed
  • 1 egg (or 1T flax + 3 T water)
  • 3/4 cup coconut/almond milk (or any other milk)
  • 2 T butter, melted (or coconut/canola oil)
  • 1 T honey
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour (or all-purpose gluten-free flour)
  • 1/2 cup oat flour (grind up oats in blender or just use another type of flour)
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2.5 teaspoons baking powder


  • Heat a greased pan or griddle over medium heat
  • Mash bananas
  • Add remaining wet ingredients (through vanilla)
  • In another bowl, mix dry ingredients
  • Add wet ingredients to dry
  • Pour batter onto pan or griddle
  • Flip once bubbles form and begin to pop (about 2 minutes)
  • Cook another 2ish minutes
  • Serve with your favorite toppings! I love a little pure maple syrup.

Let me know what you substituted and how your pancakes turned out!



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