Vegan & Gluten Free Banana Oat Pancakes + Morning Gratitude

I’m writing this post the day after I released my blog to the public. When I woke up this morning, I felt so overwhelmed in the best possible way. I never expected people to notice my writing like they did! I assumed people would come for the recipes, but I did not know so many friends and supporters would flock in droves to tell me how proud they were of me. I feel so many things—joy, excitement, and humility, to name a few—but more than anything, I feel so incredibly grateful.

For me, starting this blog was more cathartic than anything else. When I write about my anxiety, I’m not writing for an audience. I’m writing for myself, because nothing feels more freeing than letting your feelings flow into words. After I wrote that post, I felt an indescribable sense of relief. I’m so, so glad that my experiences resonated with so many people, and I hope that I can continue to reach all of you, whether you are my friend, my family, or someone entirely new.

In keeping with our communal goal of working toward wellness together, I created a recipe that will nourish both body and spirit. (And the award for the most hippie-dippie, crunchy granola sentence of all time goes to…) Seriously, though. I’m a breakfast lover, and nothing makes me happier than a beautiful, plant-based, wholesome breakfast. These tick all the boxes, and they’re also super delicious just like the banana pancakes of your childhood.

Fun story: I actually didn’t mean to make these vegan, although I’m always in favor of a tasty veg-friendly recipe. We didn’t have any eggs in the house, but I had a craving for pancakes that could not be staved off any longer, so I made do with what I had. And voilà! Banana pancakes. I hope you enjoy them and take a moment to be grateful today. What are you thankful for?


Vegan & Gluten Free Banana Oat Pancakes

Prep Time: 10 minutes   |   Cook Time: 10 minutes   |   Yield: 2 servings


  • 1 cup oats (quick or rolled are fine)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • Salt
  • 1 large ripe banana
  • 1/2 cup nondairy milk (I used unsweetened almond)
  • 2 tsp melted coconut oil*
  • 1/2 tsp vanilla extract
  • Banana slices and maple syrup, for serving


  1. Pulse the oats in a food processor until they are finely ground and resemble flour. Transfer to a small bowl.
  2. To the oat flour, add the baking powder, cinnamon, and salt. Whisk together and set aside.
  3. In a medium bowl, mash the banana with a fork. Stir in the almond milk, coconut oil, and vanilla extract.
  4. Pour the dry ingredients in the wet ingredients and whisk together.
  5. Grease a griddle and place over medium heat. Once the pan is hot, pour heaping tablespoons of batter onto the griddle. You may have to flatten them out a bit, as this batter does not run like conventional pancake batter.
  6. Cook for 2–3 minutes, or until the edges start to look cooked. Flip and cook for 2–3 minutes more.
  7. Serve hot with banana slices and maple syrup.


  • I prefer to use unrefined coconut oil here, but you can substitute another neutral oil like grapeseed or canola. If not vegan, you can also substitute melted butter.
  • The finer you grind your oats, the better. If you leave your oats too coarse, your pancakes will be chewy and not a good pancake texture. Err on the side of over-processing!

4 thoughts on “Vegan & Gluten Free Banana Oat Pancakes + Morning Gratitude

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