These delicious coconut banana oat pancakes make the perfect at home brunch. They are so easy to make and the ingredients are easy to keep stocked. They are a welcomed change from my usual smoothies or oatmeal. Don’t get me wrong, I love a smoothie, but my husband and I like to change it up on Sunday’s if we don’t go out for brunch. Something about pancakes makes the mornings feel extra cozy and time slows down for a bit.
Health Benefits in these pancakes:
“Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Contrary to popular belief, bananas are one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.” Medical Medium
“Coconut is very helpful in lowering viral and bacterial loads inside your liver and lymphatic system—though only when it’s used in small amounts.” Medical Medium
“Maple syrup: The combination of sugars and high mineral content quickly travels to the liver and becomes instant fuel of phytonutrient composition. It’s like an IV for the liver containing the best of both worlds: a vast array of vitamins, minerals, and other nutrients (many of them still undiscovered) coupled with high-quality sugar on which the liver thrives.” – Medical Medium
Ingredients for coconut banana oat pancakes:
- 2 cups of oat flour – you can also use regular oats if you wish and grind them down in the food processor
- 1 can of coconut milk
- 1 banana – you can use an additional banana to slice on top of the pancakes if you wish
- maple syrup & ceylon cinnamon for toppings
How to make Coconut Banana Oat Pancakes
- In a large bowl, add in 2 cups of oat flour, 1 can of coconut milk, and 1 banana. Squeeze the banana lightly while it’s still in the peel. It will make it easier to mash up in the mixture.
- Mash the banana with the fork into the mixture and stir everything together as best as you can. It’s going to be a thicker mixture than a normal pancake batter.
- Scoop quarter cups of the batter onto a heated skillet over medium heat. The typical skillet will have room for 4 pancakes using 1/4 cup. I use a green pan that doesn’t require any oil on the pan, but use if needed with your pan.
- Wait for the bottom to brown so you can flip it over. Use your spatula to press the browned side down to flatten it into a pancake. They are done when the other side browns.
- Batter makes about 8-10 small coconut banana oat pancakes. Good for 2 really hungry adults, but could easily serve three or four with little kids.
- Top with maple syrup, sliced banana and/or cinnamon.
Riane’s Tidbits:
Are all oats gluten free? Oats don’t naturally contain gluten, however, most oats get processed on the same equipment as products containing wheat. Hence why you see oats and gluten free oats on packaging. I am not gluten free, but I do avoid it on the norm. I leave it for eating out or when I’m with friends & family. So, I do buy the gluten free oats for my norm. You can find the large bag shown in my picture at Costco. Such a deal if you find it there!
These are not going to be fluffy, light pancakes like you may be used to. These are more dense and hearty so keep that in mind. The coconut milk is what makes them rich and delicious.
Comment below if you make these pancakes!
Grateful you are here! xx Riane
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Coconut Banana Oat Pancakes Recipe
Ingredients
Method
- In a large bowl, add in 2 cups of oat flour, 1 can of coconut milk, and 1 banana. Squeeze the banana lightly while it’s still in the peel. It will make it easier to mash up in the mixture.
- Mash the banana with the fork into the mixture and stir everything together as best as you can. It’s going to be a thicker mixture than a normal pancake batter.
- Scoop quarter cups of the batter onto a heated skillet over medium heat. The typical skillet will have room for 4 pancakes using 1/4 cup. I use a green pan that doesn’t require any oil on the pan, but use if needed with your pan.
- Wait for the bottom to brown so you can flip it over. Use your spatula to press the browned side down to flatten it into a pancake. They are done when the other side browns.
- Batter makes about 8-10 small coconut banana oat pancakes. Good for 2 really hungry adults, but could easily serve three or four with little kids.
- Top with maple syrup, sliced banana and/or cinnamon.
Notes
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