If you follow us on Instagram, you know I’ve been loving these banana walnut pancakes from Harlow. In fact, I think they’re what helped me survive our dreary Oregon winter. If I had pancakes to look forward to on Friday mornings, I could make it through the week.
Pancakes are, after all, how my mom used to coax me out of bed as a young child. The obsession continues into adulthood. Thanks, Ma!
After posting these beauties to Instagram, one of the restaurant owners graciously reached out and pointed me in the direction of the recipe. I forgot to ask her if we could be best friends. I’ll keep you posted on the status of our relationship.
I did a little tweaking to the recipe and the result was perfect. These pancakes are easy to make, requiring just 30 minutes from start to finish. By the end, you’ll have a mound of delicious, fluffy pancakes to devour. Hello, perfect lazy weekend breakfast.
How are these life-changing, you ask? They’re completely vegan and gluten free, made with wholesome ingredients, naturally sweetened, and SO dang delicious. Trust the pancake queen – you need these in your life.
The base of these beauties is oat flour – 2 whole cups – gluten-free flour, and almond flour. In my experience, oat flour is the best way to keep pancakes gluten free, wholesome, and fluffy!
Next comes two whole bananas mashed, dairy-free milk, maple syrup, vanilla, and coconut oil. I’ll leave modifications in the notes if you can’t tolerate oil, oats, or nuts.
Oh my word – these pancakes have stolen my heart. They’re:
Wholesome + Nutritious
Simple to make
& Kind of perfect
These would make the ultimate lazy weekend breakfast. Or you can make the batter ahead of time to quickly make pancakes throughout the week. Alternatively, you can make a batch, freeze them, then pop a few in the toaster before you head off to work. Isn’t that snazzy?
For more pancake recipes, be sure to check out my Chocolate Chip Oatmeal Cookie Pancakes, Whole Grain Vegan Pancakes, Peanut Butter Cup Pancakes, Oreo Cookie Pancakes, Fluffy Cornmeal Pancakes, Toasted Coconut Pancakes, and Carrot Coconut Pancakes.
If you try this recipe, let us know! Leave a comment, rate it, and be sure to tag a photo #minimalistbaker on Instagram so we can see your tower o’ pancakes. Cheers, friends!
Tender, wholesome banana walnut pancakes made in less than 30 minutes. Naturally sweetened, vegan and gluten-free, and insanely delicious
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Pancakes, Vegan, Gluten-Free
- 2 cups (240 g) gluten-free oat flour (I ground mine from whole oats)*
- 1 ½ cups (240 g) gluten-free all-purpose flour (I used my DIY blend)
- ½ cup (56 g) almond flour (not almond meal, OR sub more gluten-free blend)*
- 1 ½ Tbsp (17 g) baking powder
- 1 tsp sea salt
- 1 ½ tsp ground cinnamon
- optional: ¼ ground ginger
- optional: ¼ tsp ground nutmeg
- 2 ripe bananas (the riper the better // ~ 250 g)
- 3 Tbsp (45 ml) melted coconut oil* + more for cooking
- 1 ½ Tbsp (22 ml) vanilla extract
- 2 ½ Tbsp (40 ml) maple syrup (I like Grade A)
- 2 ¼ cups (540 ml) non-dairy milk (I used plain unsweetened almond milk)
- ¾ cups (87 g) chopped raw walnuts
- ¼ cups (39 g) gluten-free rolled oats
FOR SERVING optional
- Vegan butter or nut butter
- Granola (I used this Nut ‘n’ Honey recipe sweetened with maple syrup)
- Large flake or desiccated coconut
- Sliced bananas
- Maple syrup
- To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up – about 14-16 pancakes.
- These pancakes are delicious on their own, but they’re amplified with vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup. Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
*If nut-free, sub the almond milk for rice or light coconut milk. And sub the almond flour for additional gluten-free flour blend.
*If oil-free, try subbing with applesauce or 1 Tbsp nut butter.
*Nutrition information is a rough estimate for 1 of 14 pancakes without toppings.
*These pancakes are adapted from the Banana Walnut Flapjacks at one of my favorite Portland cafes – Harlow. The recipe was generously shared with me here.
Serving size: 1 pancake (of 14) without toppings Calories: 240 Fat: 9.5 g Saturated fat: 3.5 g Carbohydrates: 34.8 g Sugar: 4.5 g Sodium: 160 mg Fiber: 4.9 g Protein: 6 g