Oatmeal Banana Pancakes

Treat someone to breakfast in bed or make the cakes for the whole family!

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.

Serves: 4


  • 2½ cups rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 medium ripe bananas
  • 2 large eggs
  • 3 tablespoons melted virgin coconut oil (plus extra for cooking)
  • 1 cup water


Preheat oven to 170 degrees, and use oven safe plate to keep pancakes warm.

Grind the rolled oats to a rough flour (it doesn’t have to be too fine). Place the oat flour, baking powder, baking soda, and sea salt into a medium-sized bowl and whisk together.

In a separate mixing bowl, add the ripe bananas and mash with a fork. Then whisk in the eggs, melted coconut oil, and water. Pour the dry ingredients into the wet and whisk together. Sometimes a few tablespoons of extra water are needed if the batter thickens during cooking time.

Heat a skillet (cast iron preferred) over medium heat until the pan is hot. Add a teaspoon or so of coconut oil to the pan then drop in pancake batter by the ½ cup. Cook pancakes for about 90 seconds on the first side then flip and cook for about 60 seconds on the second side. Continue with remaining batter, adding a little coconut oil in between each pancake.