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Try these deliciously moist oat pancakes for a weekend brunch treat... or really any old day that you have time to make them and ripe, juicy strawberries on-hand! Psst! these are a big hit with Moms for Mother's Day breakfast-in-bed. Just sayin'. Use organic oats if you want to be sure they are gluten-free.

Serves: 4

Gluten-free, dairy-free banana oat pancakes


  • 2 medium ripe bananas 
  • 2 eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 ½ cups old fashioned (organic) rolled oats
  • 2 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • Coconut oil, for cooking
  • 1 cup fresh strawberries, sliced
  • ¼ cup dark chocolate chips, melted


  1. Add all of the ingredients to a blender, except for the coconut oil, strawberries and chocolate, and blend on high until smooth. 
  2. Over medium heat, coat a large frying pan with coconut oil. Once the pan is hot, use a ¼ cup measuring scoop to pour the pancake batter into the pan.  Cook for 2-4 minutes until the pancakes start to rise and you see a few bubbles along the edges.
  3. Flip the pancakes and cook until golden brown. Repeat with the remaining batter and grease the pan as needed.

By Lindsay Mustard. Lindsay is a Holistic Nutritionist, foodie and firefighter-in-training with a burning passion for health and fitness. In her nutrition practice, Lindsay works with clients to craft a unique plan that is tailored to their specific health goals using a natural, whole food and supplement approach.

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