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:
Fluffy
Tender
Perfectly sweet
Wholesome + Nutritious
Banana-infused
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!
Life-Changing Banana Walnut Pancakes (GF)
Ingredients
PANCAKES
- 2 cups gluten-free oat flour (I ground mine from whole oats)*
- 1 1/2 cups gluten-free all-purpose flour (I used my DIY blend)
- 1/2 cup almond flour (not almond meal, OR sub more gluten-free blend)*
- 1 1/2 Tbsp baking powder
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 2 medium ripe bananas (the riper the better)
- 3 Tbsp melted coconut oil* (plus more for cooking)
- 1 1/2 Tbsp vanilla extract
- 2 1/2 Tbsp maple syrup (I like Grade A)
- 2 1/4 cups non-dairy milk (I used plain unsweetened almond milk)
- 3/4 cups chopped raw walnuts
- 1/4 cups 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
Instructions
- 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 (as original recipe is written).
- 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.
Notes
*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 calculated 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.
Debra Pompay says
I made these pancakes as written. Delicious! It was my first time blending oats to make oat flour and was amazed at how simple and easy it is in my Vitamix! Pancakes were tasty and filling. I will experiment with baking one big pancake on a sheet pan since I get bored when frying 4 pancakes at a time.
We’re so glad you enjoyed the recipe, Debra! Thank you for sharing your experience! xo
Shari says
Any suggestions for substituting the bananas?
Hi Shari! Bananas are pretty key in the texture and taste of this recipe! You could try applesauce, but we haven’t tested it and can’t guarantee results. Otherwise we have a recipe for pancake mix, here!
Charlene says
We recently went GF dairy free due to health reasons. Made this recipe as waffles for brunch and OMG! Topped with coconut yogurt mixed with a little maple syrup and pumkin pie spice. WOW! Thank you MB for your hard work-seeing lots of things on the site that are going to make this transition easy, delicious, and bonus-healthy! It’s not just the waffles that are life changing but finding your site. Much appreciated!!!
Thank you so much for the kind words and support, Charlene! Thanks so much for the lovely review! xo
Nicole Madsen says
This batter turned out so thick, so I added quite a bit of milk to make it more pourable. Still made thick pancakes, and they were delicious! I actually decided to waffle the remaining batter a few days later because it was so thick, and it worked perfectly! Now we have life changing banana nut waffles for breakfast!
Thank you for sharing your experience, Nicole! We’re so glad they turned out well with some adjusting! xo
Kumquat says
This batter was so thick I had to add almost two cups more liquid! I did half milk half water. They had great flavor but I couldn’t even spread the batter it was so thick! They were lumpy and weren’t cooking evenly so I kept adding liquid until I could at least spread the batter into circles. It never got to the pouring stage.
Oh no! Sorry to hear that. Is it possible that you used a GF flour blend with coconut flour or another dense flour? We’d suggest our DIY blend or Bob’s Red Mill GF 1-1 Baking Flour for best results.
Jackie says
I’ve finally found my holy grail pancake recipe, thank you for this! I fell in love with Harlow’s pancakes a few years ago and only now thought to look for a copycat recipe online. So great that they shared it! I was only cooking for 1 so made half the recipe with no issues. I used half Bob’s Red Mill G/F AP flour and half oat flour, and omitted the oats/nuts in the batter. I didn’t have a few of the optional spices and they still turned out amazing – fluffy, flavorful, and tender with the best rise! Highly recommend!
Woohoo! Thanks so much for the great review and for sharing your modifications, Jackie!
Vivian says
These are excellent pancakes. Most pancakes are just flour and liquid so like a slice of bread. Not these! They have texture, a nice crunch from the walnuts, and they are flavorful. Two suggestions: be sure you cook these over medium heat – not a hot griddle – or the outside will burn by the time the inside is not mushy. Also, I will add extra spices next time because we would prefer a stronger cinnamon/nutmeg/ginger flavor.
Yum! Thanks for sharing, Vivian!
Diane says
Made 1/2 batch of these as waffles for my birthday – delish!
About 7 min in the waffle iron.
Froze the leftoverwaffles and reheated one in the airfryer this am…really good. Thanks for the recipe, Dana!
Ooo love that reheating method! So glad you enjoyed these, Diane, thanks for the lovely review! xo
Ágota says
The best pancake recipe i’ve ever tried. Thank you! I just love it!
Yay! Thanks for the lovely review, Ágota!
Jennifer says
Wow! The title absolutely fits- life changing! I’m always trying new pancake recipes, and this one really stands out. Awesome, thank you so much!!
Whoop! We’re so glad you enjoy the recipe, Jennifer! Thank you for sharing! xo
Louisa says
Hello! We tried this recipe really recently and it was AMAZING! We did use all-purpose flour instead of the gluten free types (we didn’t have any gluten free flour, but would love to try next time!), which made the pancakes a little denser, but overall the flavor was still really good. I especially love eating them cold the day afterwards with a bit (who am I kidding, A LOT) of peanut butter the day afterwards.
However, one small concern: we halved the recipe using the serving button on the website, and we ended up with too little liquid, so we had to guess a little there.
Thanks so much for this recipe!!
Hi Louisa, we’re so glad you enjoyed it overall! Thank you for sharing! We wonder if perhaps the AP flour was more absorbent and that’s why it needed more liquid?
Louisa says
Very possible, no baking expert here. 😊 We’ll try it out with the original flour types and let you know how it goes!!
Can’t wait to hear how it goes, Louisa!
Jennifer says
Can I use cassava flour instead of the GF blend? Trying to use what I have at home!
Hi Jennifer! We haven’t tried that and unfortunately we don’t think it will work on its own. The GF blend has brown rice flour which is pretty essential for the right texture. Let us know if you give it a try, though!
Heather B says
These are our go-to pancakes! This morning I didn’t have bananas, so replaced that with some pumpkin…SOOOOO good!!
We’re so glad you enjoy them, Heather! Thank you for the lovely review and for sharing that pumpkin modification! xo
Gabriela Monge says
These have changed everyone’s lives for the better!
They are our constant go-to. I definitely love to show off with these pancakes!
So my major question is…. Can I prepare this batter today, put it in a sealed container and make the pancakes tomorrow? Or do I have to make them before storing?
That’s SO great to hear, Gabriela! Thank you for the lovely review! You can prepare the better the day before, but the baking powder won’t be quite as active so the texture may lose some of its fluffiness. Hope that helps!
Breanne and Tristan says
My love and I are obsessed with all your recipes lately! This is our go to site for new foods to try and today he surprised me with these wonderful pancakes. They are certainly hearty but in the best way, I can’t comment for how closely he followed your recipe as I wasn’t allowed to help(it would ruin the surprise factor) but they came out the perfect amount of crispy on the edges and tasted divine. Thank you for posting such quick and easy recipes!!!!
Aw, we love hearing this! Thank you so much for sharing, Breanne and Tristan! xoxo
Elsa says
Hands down the best! This is our go-to recipe for Sunday morning pancakes. Batch size is perfect for a family 5 (two adults and 3 children 6 and under!). We’ll be having these for dinner tonight. Again. :)
Amazing, thanks for sharing, Elsa!
Pamela Pollock says
I added 1/2 cup of lupin flour as part of the 1.5 cups of gf flour mixture to get more protein in the pancakes. I completely forgot to add the powdered spices but the pancakes were delicious without. I also just cut up vanilla beans with kitchen shears as I don’t use alcohol-based flavors so the pancakes had little black specks! I have forwarded this recipe to family as they are delicious, nutritious and filling! Thank you!
Awesome! Thanks so much for sharing, Pamela!
Courtney says
These are incredible! I was a little short on banana and just added a little extra almond milk and they turned out great!! Thanks for the awesome recipe!
We’re so glad you enjoy them, Courtney! Thanks so much for the lovely review! xo
Genevieve says
I love this website, but unfortunately, these pancakes were a dud for me. The batter was extremely thick and almost unpourable. I had to add at least a cup more of almond milk to even be able to pour it into the pan. Because of how thick the batter is, it makes a very dense pancake that takes a long time to cook through. And then, of course, the texture is dense and not light and fluffy like a pancake should be. The flavor is fine but unremarkable. And, because of the long cook time for the pancakes, it take more than an hour to cook these in a pan on the stovetop.
Oh no! Sorry to hear that, Genevieve. Is it possible that you used a GF flour blend with coconut flour or another dense flour? We’d suggest our DIY blend or Bob’s Red Mill GF 1-1 Baking Flour for best results.
Genevieve says
I don’t think so, but I’ll check. Thanks for the flour recommendations! I really do love this site, so this was a rare outcome for me.
Maria says
Yes my life changed after indulging in these! They hit all the flavors I love so I knew taste would work my concern was will texture be acceptable- I have made brickcakes before 😌
Texture great, small changes: upped almond flour and reduced all purpose flour and since I didn’t scroll far enough, did not add the extra 1/4 C rolled oats (did not miss). I did add a pinch of anise and loved that (although I know that is a particular flavor)
Ate some and froze rest for another morning.
Whoop! We’re so glad these ones turned out well! Thanks for sharing, Maria! xo
Rebecca Hartley says
These are delicious!! The flavor just tastes like fall. I wouldn’t recommend half-ing the recipe. I did that and they were very dense and not fluffy like described or the pictures. Next time I’m just going to indulge and make the whole recipe (:
We’re so glad you enjoyed them, Rebecca! Thanks so much for sharing!
Marlenn says
Could I substitute bananas for pumpkin purée?
Hi Marlenn, we haven’t tried it so can’t guarantee results. But it looks like another reader did so with success. Let us know if you try it!
Ruth says
Definitely fluffy and delicious Pancake recipe. True to its word. Thank you so much minimalist Baker!
Yay! So glad you enjoyed it, Ruth! xo
Valerie Giammona says
These are absolutely amazing . I love pancakes , and was concerned going this route would disappoint . I have made this about 10 times – I pretty much can never go back to traditional pancakes , I am forever spoiled .
Yay!! Thanks for sharing, Valerie!
VICKY says
I love these pancakes! every time i make them i wonder if i could save the batter for next day? I just think its a huge batch and sometimes freshly made in the morning is better than reheating.
thanks!
That should work!
dianna says
made these for the first time but changed up the recipe quite a bit according to what i had! here it goes…had no oats so i used 1 cup gf all-purpose (all i had left) and for the remaining amount of flour needed i used almond, no vanilla extract, very little walnuts, only used cinnamon, added a but more milk because the batter was dense, and added about 1/2 T more baking powder.
i honestly thought i was setting myself up for failure since i changed the recipe so much but it still worked out beautifully *chefs kiss*. definitely making these again when i have all the ingredients!
Yay, we’re so glad they turned out well! Thanks so much for sharing, Dianna!
Jamie says
These pancakes were so good! Nice and fluffy and easy to make. We put peanut butter maple syrup sauce on top. Delicious!
We’re so glad you enjoyed them, Jamie! Thanks so much for the lovely review!
Katie Coleman says
The BEST pancake recipe ever! We make these pancakes every Saturday and they are such a treat! I double up on bananas for extra banana flavor and love that we always have some leftover for the next day or snacks. They taste amazing with out syrup. Obsessed with this recipe so much I know it by heart 😆
We’re so glad you enjoy it, Katie! Thanks so much for the lovely review!
Talia Van de Velde says
Hey could you make an app, because I am truly in love with your recipes and would be so much more handy if I could just acces it in one click.
Also, It would be useful if we could if we could like highlight the recipes we like so we don’t have to search for it every time…
Anyway, you’re awesome. Keep going
In the plans =) Thanks so much, Talia!
Maria says
Love to know app status- I have one other and so easy and convenient!
Hi Maria, it’s on pause at the moment.
Sherri Neil says
I agree. An app would be awesome. A search by ingreadients would be great.
It’s in progress! Meanwhile, you can search by ingredient on our recipe page. Hope that helps!
Roberta says
This was an awesome weekend breakfast and the recipe came together quickly!. Your instructions were spot on and I guess I never realized the importance of the sequence of adding ingredients. I got a much better rise because I added the liquids to the pre-mixed dry at one time. Then I quickly got it on the griddle! This one will go into regular rotation!
De says
I made these for the first time a couple of years ago and bought bananas with the intent to make them again (and your banana bread). I made them this morning before starting work and, as always, am in love with them. I didn’t have enough oat flour, so I used a combination of oat flour and brown rice flour. I also used all purpose flour, since I’m not GF. These are so good that I ate two for breakfast and just had another two for lunch! Love, love, LOVE them.
We’re so glad you enjoyed them, De! Thanks for sharing!
Karine says
Beautiful fluffy and satisfying. Had only one banana and added a cup of applesauce. Will definitely save the recipe!
Debbie says
These pancakes are officially my new favorite pancakes! My daughter made them this morning and we all loved them. I am a picky person so when I say I love something it must be really good:) The only thing she changed was using unbleached flour instead of GF flour since we don’t have any sensitivity in the house. She used rice milk for the non dairy milk and she did add the ginger and nutmeg. Some of us ate them plain with no syrup, just syrup or with granola and syrup and we all loved them! Thanks so much for the recipe! I know my daughter loves following you and also enjoys that our cities are only an hour from each other!
Yay! We’re so glad you enjoyed them, Debbie! Thanks so much for the lovely review!
Ross Jim says
Simply delicious! They come out perfect. Thank you.
Yay! Thanks, Ross!
SR says
These are amazing! I’m on an ellimination diet and can’t have dairy, eggs or gluten. Subbed out walnuts (I might be allergic) for pecans and used vegan butter instead of coconut oil. Delicous. I would make these even if I had no restrictions. Thanks for posting!
Danielle says
Wow !!!!!!!!!!!! Seriously you are the BEST . These are SO PERFECT… I cannot believe I just made gluten free vegan oil free pancakes that are absolutely delicious wow thank you so much!!!!!!
Juliana Boos says
It made so many pancakes! I think around 20! I spent 1 hour cooking them :)
I had to use more milk (home made oat milk) and added some extra coconut syrup cause it didn’t feel sweet enough at first.
Linsey says
Made these this morning! They were very easy to throw together (took me a bit longer as I needed to grind up my own oat flour). Mine turned out really thick and denser than I prefer my pancakes, but the flavor is amazing. Will def make again, only I might add more almond milk to try and thin them out a bit.
Elaine says
These pancakes are amazing!!!
Marina says
This is the best vegan gluten free pancakes. I tried several recipes and they never worked.
It is so hard to make them without eggs. But these recipe works perfectly.
Thank you very much.
We’re so glad you enjoy this recipe, Marina! Thanks for sharing!
Simone says
These pancakes are phenomenal.
My husband is on the hypo toxic diet and he is a bread freak. He will climb the walls if he doesn’t have some sort of “bread” to eat. I found this recipe and realized he can’t have oats either but I wanted to try it so I substituted pretty much all the flours for what I had. I didn’t have any almond flour either. Anyhow, they came out great. The recipe makes so many that I froze stacks of 3 and he was able to warm them up for breakfast for close to 2 weeks!! Which completely stifled the wall climbing urges.
I made them again today and even threw in a bit of pumpkin puree I had in the fridge. I had bought some almond flour so at least had that. They are so good. Fluffy and packed with flavour. Thank you so much for these.
Kendall says
These are the most delicious pancakes EVER!!! These are my go to now that I am gluten free. The only thing I change is I add 1-1.5 C more milk (until the batter is more on the runny side) and I add in another T of baking powder! It makes more and makes them super fluffy!!
Wonderful! Thanks for sharing, Kendall!
Alex says
I can’t have any kind of rice or rice flour, can I sub the gluten free blend with more oat flour? Thanks!
Hi Alex, that might work, but they will lose some of their light/fluffiness. Let us know if you give it a try!
Natalie says
I was specifically looking for Harlow’s recipe when I came across this. Thanks, girl!
Yay! Enjoy!
Julie says
Super good!!! I only added nutmeg as I was out of cinnamon and vanilla, a real kitchen crisis! I had to add more almond milk to make the batter less dense, and a bit more after having cooked half, as the batter kept thickening. I cooked them a bit more slowly then usual, to get them golden and cooked in the middle. They were fluffy and delicious. We had them with diced nectarines, wild blueberries and maple syrup. Miam!
So great! Thanks for sharing, Julie!
Mary says
Hi! I want to make these in the morning but do not have oats and only have all purpose flour. Do I need the oats? And can I use all purpose flour?
You can sub the oats for more flour. And all purpose should be fine!
Christine says
My batter ended up pretty thick so I added more applesauce. I had some without extra applesauce and some with. (I had a lot leftover from the container I opened anyway, so I threw it all in). Both were fantastic. I’ve got enough for a lot of future meals. I’m going to freeze them and pop them into the toaster. Love this recipe.
Great! Thanks for sharing, Christine!
Natalia Stefanova says
Making these for the second time today and love them! Harlow x Minimalist Baker – no wonder they are delicious!
Do you have a tested recipe that’s vegan and gluten-free but doesn’t use a gf flour blend (store or home-made). I’d like to avoid gums and starches, if possible.
haha right? Harlow is my foodie spirit animal. I haven’t tested a recipe without that blend! But I’ll definitely add that idea to the list! Thanks, Natalia.
Natalia Stefanova says
Thanks, Dana! I love the new banana-egg-coconut flour recipe too – sooo gooooood! – but sadly my husband is allergic to eggs so searching for another vegan one to add to list.
Right! We will do some experimenting! We do have TONS of vegan/GF ones on the site, these Banana Oat ones being my fave.
Britani says
Dana you have never steered me wrong on pancakes! I am almost 38 weeks pregnant and have craved pancakes and waffles through my whole pregnancy. So glad I tried these this morning! Might even freeze some leftovers for post partum. I realized as I was making them that I didn’t have 2 cups of oat flour left so I subbed in some teff flour to make up the difference and it worked just fine!
xoxo!
Sherry says
These were so good! The texture is fantastic- followed recipe using cinnamon not nutmeg or ginger
For the flour I used bobs red mill all purpose GF flour for milk I used unsweetened coconut milk- so good!!
Thanks so much for the lovely review and for sharing your modifications, Sherry. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Bella says
Really not good. I’ve made them multiple times and they always feel raw inside and taste waaaay too much of baking powder. Super disappointing :(
Hmm, strange! I haven’t had that issue with these. But, perhaps you’d have better luck with these? They’re my new go-to.
Natalia Stefanova says
Have you tried cooking them on lower heat a bit longer? Sounds like your pan is too hot.
Marylee says
fave pancakes in the WORLD. seriously, every time i have ripe bananas you already know i have to whip these up (it’s the only pancake recipe i ever follow anymore). i make them with all-purpose flour and regular rolled oats and they turn out fine. the pancakes always turn out THICK with the perfect amount of sweetness; i think bananas and walnuts complement each other perfectly. i like to top mine with nut butter, strawberries, granola (preferably minimalist baker’s banana bread granola (; ), and tons of maple syrup. 10/10 please make these
Aww, thanks so much Marylee! We are so glad you enjoy this recipe! xo
Jo M says
I’m making these right now! I added almond butter to my mix, and coconut flakes instead of oats – I’ve only tried the test pancake so far (which is always an experiment) and it tastes AMAZING. I cut the recipe down, am making 6, and still have batter left over to freeze for next time I get a craving! Thank you so much for sharing, truly appreciate vegan recipes like these :)
Laura says
I subbed out the flours for just regular plain flour + put in raw caster sugar instead of maple syrup and they were so delicious!
Andrea says
Hi Dana,
I have finally tried this this recipe today and I love it!! The happiest breakfast time for me EVER!!
Heidi says
These pancakes were amazing! I was a little worried because the batter was a bit thicker than most pancake batters I’ve made in the past, but they cook up beautifully, so fluffy and tender with the perfect sweetnesss, YUM! I’m definitely saving this recipe and wouldn’t be surprised if it becomes by go to, thanks for sharing!
Great! Thanks for sharing, Heidi!
Shannon says
I just made these and they taste very strongly of baking powder. I measured carefully, so I’m not sure what happened! My impression is that 11/2 Tablespoons is a lot of baking powder. The only thing I changed about the recipe was using brown rice flour + sweet rice flour + arrowroot starch and guar gum in my own gluten free flour blend instead of the flours called for in this recipe, and I’ve used that blend in plenty of other recipes with no problem. I just made the blend today, and didn’t put anything else other than what I listed above.
Strange. Well, next time you can definitely cut back to 1/2 the amount. I’ve personally never noticed or any semblance of baking powder flavor. You may also want to ensure your baking powder (and all other ingredients) is fresh?