Life-Changing Banana Walnut Pancakes (GF)

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Stack of naturally sweetened gluten-free Banana Pancakes topped with fresh bananas, peanut butter, and walnuts

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!

Stirring oats and walnuts into gluten-free Banana Pancakes batter

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.

Two plates with gluten-free vegan Banana Pancakes sprinkled with granola

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.

Drizzling syrup onto a stack of gluten-free vegan Banana Pancakes

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!

Stack of gluten-free vegan Banana Pancakes with a bite taken out

Life-Changing Banana Walnut Pancakes (GF)

Tender, wholesome banana walnut pancakes made in less than 30 minutes. Naturally sweetened, vegan and gluten-free, and insanely delicious.
Author Minimalist Baker
Print
Platter with a stack of Banana Pancakes topped with banana slices, peanut butter, and granola
4.66 from 87 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Pancakes, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

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 you can’t tolerate oats, you can try subbing a blend of gluten-free flour and almond flour, but I haven’t tested it that way and can’t guarantee the results.
*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.

Nutrition (1 of 14 servings)

Serving: 1 pancakes Calories: 240 Carbohydrates: 34.8 g Protein: 6 g Fat: 9.5 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 160 mg Fiber: 4.9 g Sugar: 4.5 g

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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo love that reheating method! So glad you enjoyed these, Diane, thanks for the lovely review! xo

  2. 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!!

  3. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. Heather B says

    These are our go-to pancakes! This morning I didn’t have bananas, so replaced that with some pumpkin…SOOOOO good!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  5. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we love hearing this! Thank you so much for sharing, Breanne and Tristan! xoxo

  6. 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. :)

  7. 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!

  8. 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!

  9. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  10. 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.

  11. 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 (:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • 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 .

  12. 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!

  13. 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!

  14. Jamie says

    These pancakes were so good! Nice and fluffy and easy to make. We put peanut butter maple syrup sauce on top. Delicious!

  15. 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 😆

  16. 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

  17. 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!

  18. 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.

  19. Karine says

    Beautiful fluffy and satisfying. Had only one banana and added a cup of applesauce. Will definitely save the recipe!

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Debbie! Thanks so much for the lovely review!

  21. 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!

  22. 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!!!!!!

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alex, that might work, but they will lose some of their light/fluffiness. Let us know if you give it a try!

  28. 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!

  29. 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?

  30. 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.

  31. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  32. 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!

  33. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  34. 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 :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  35. 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

  36. 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 :)

  37. 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!

  38. Andrea says

    Hi Dana,
    I have finally tried this this recipe today and I love it!! The happiest breakfast time for me EVER!!

  39. 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!

  40. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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?