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Oatmeal Banana Pancakes

Prep Time

10 minutes

Prep Notes

Fluffy & chewy. Though it gets the stamp of "no sugar, no flour, (also no eggs, could be no dairy)", it has loads of natural sugars (oats, bananas)! That's why we are generous with the coconut oil for frying (to slow down sugar absorption and to help generate the message of fullness). Not suitable for those on low-carb diets. Make these a rare treat. They still feed the insulin roller coaster and belly fat! The batter is going to be very thick and sticky, that's what gives them the chewiness and shape. We have no need for toppings, perhaps a bit of yogurt. And green or herbal tea. But suit yourself. You could make the batter the previous night and just fry it in the morning (soaking any seeds aids the digestion).

Cooking Time

20 minutes


Serves 4


  • 2 cups rolled oats
  • 2 bananas
  • 1/2 cup of milk (or water, nut milk...)
  • 2 tbsp baking powder
  • 2 tbsp ACV (apple cider vinegar)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • coconut oil for frying


  1. Mix all ingredients (I use blender with a tamper stick).
  2. Let rest for 10 minutes (or overnight).
  3. Heat 1 tbsp of oil in a big frying pan.
  4. Form small pancakes, fry on medium to low heat until golden brownish.
  5. Flip, add a bit more of coconut oil, fry the other side.
  6. Serve warm as is or with any toppings you fancy.


I feel a bit uneasy with the amount of baking powder, so will try this with the more natural thing - baking soda, next time. 

Recipe by Veronika Bar, of All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.