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Banana-Oat Pancakes

  • Servings: 2
Banana-Oat Pancakes

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1/2 mashed banana
  • 1/2 cup unsweetened almond milk
  • 3 Tbsp flaxmeal
  • 4 tsp coconut oil, divided
  • 1/2 cup oat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup orange juice
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • Pinch coarse salt
  • Orange segments for serving
  • Honey for serving


  1. In a bowl, combine banana, almond milk, flaxmeal, and 2 tsp oil and let stand until thick, about 10 minutes.

  2. Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch salt. (Batter will be thick.)

  3. Heat 2 tsp oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with orange segments and honey.

Cook's Note

Refrigerate pancakes in an airtight container up to three days.

Reviews (15)

  • LWhite83 21 Mar, 2013

    I really enjoyed this and am glad to have a great gluten free pancake option! (the three year old couldn't get enough!)

  • 2damnfunny 14 Mar, 2013

    My pancakes looked ugly but tasted great. This will definitely be a staple breakfast for me, especially when my bananas start to brown.

  • MEQ24 21 Feb, 2013

    These were amazing! What a treat this morning. My favorite breakfast so far! I made them and served with honey and oranges just like the recipe and was really pleased. I will make these again after the cleanse!

  • richmich573 17 Feb, 2013

    These were OK. Could be better. I found this recipe and thought they were delicious. My Kids loved them...
    I substituted the whole wheat flour/oat flour for 1/4 cup cornstarch + 3/4 cup oat flour...used coconut oil for butter and coconut milk for almond milk. You could tweak this any way you like. For the Kids I threw in a few mini chocolate chips. So Good!

  • diddleydoo 9 Feb, 2013

    Delish! Definitely make these if you're craving carbs. Satisfying and yummy. I used olive oil in lieu of coconut oil and they were still yummy. Also used an iron skillet for some and regular frying pan for others and both worked well. At 12 minutes per pancake, I had to get things moving!

  • Gardening2 7 Feb, 2013

    Unexpectedly delicious! I'm so excited to be getting grains again. At first I noticed a seared outside and doughy, uncooked middle in my cakes. So I turned the heat down to 3-4 on a range going to 10. Then I cooked for a little longer than suggested. Perfect! Loved the honey and orange slices with these. I agree with another reviewer - this could be made into 3 servings. 3 of 6 cakes was too much for me (guess my stomach has gotten smaller thru this cleanse). I'll eat this after the cleanse

  • massachusettsmom 7 Feb, 2013

    Also, we topped ours with unsweetened apple sauce instead of honey which was delicious.

  • massachusettsmom 7 Feb, 2013

    Loved these pancakes. I cooked them on a lower heat for a longer period of time than I would have regular pancakes so the inside would cook and not be doughy. Also, I was wondering if you should melt the coconut oil which is a solid before you add to the batter? I will definitely make these after the cleanse.

  • ferg4africa 30 Jan, 2013

    I read all the reviews before making and crossed my fingers. Mine turned out perfect. I used a griddle and usually have it at about 275 and I oiled with the coconut oil. I also ground my own flax in the coffee grinder and i put my oats through the food processor and made my own oat flour. i also sifted the oat flour and only used the fine stuff. I barely got 6 pancakes but they were delicious. I felt a bit heavy after eating a serving so I think I would make this into 3 servings next time

  • Mayan Fairy 29 Jan, 2013

    I follow the recipe like it was, I can't believe I had most of the ingredients in my pantry! Anyhow, when you mix the batter it is different than the traditional pancakes mix, it is lighter. I like to add cardamon so I adjusted the cinnamon, I cut it to 1/4 of tsp and I added 1/4 tsp of cardamon. They cook longer than normal, but they turned out great! They are super healthier too!

  • Mayan Fairy 29 Jan, 2013

    I tried the recipe like it was. I can't believe I had the ingredients in my pantry! Anyhow, they turned out great. They are light, and they taste really good. At first, I thought the batter looks and behaves differently, thinking I did not mixed it all the way, but they turned out great. I added Agave syrup instead of honey, and I am very happy with it.

  • lulus 27 Jan, 2013

    This recipe sounded interesting but I also had issues with the results. The pancakes never turned golden as shown in the photo and after cooking a long time were still doughy inside. The only thing I did not do was cook them in a cast iron skillet. Interested to hear others experiences with this recipe.

  • MissChriddy 23 Jan, 2013

    I confess, I did use Almond flour instead of Oat flour, and ground flax not flaxmeal (guess I need to figure out what the difference is). Thanks for sharing your success story. I'll get the proper ingredients and try again because despite the odd texture, the flavor was fabulous! (I added just a little dollop of vanilla yogurt as a topping).

  • MonSnide 23 Jan, 2013

    Oh my - mine turned out lovely! I loved them and can not wait to have the kids try them tomorrow. I did grind my own oat flour and might of added a little extra. I also grind my own flax...not sure if that all makes a difference or not. The consistency was pretty think and I almost wanted to form the patty in my hand...if it was a little less wet I probably would of. I say try again...

  • MissChriddy 22 Jan, 2013

    I would like to know if anyone had success with this. My batter would simply not cook up like a pancake - turned out crispy on the outside and doughy on the inside, almost like cookie dough. Hey, maybe I should bake the remaining batter and see what happens. :-)

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