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.
- 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.