Life-Changing Banana Walnut Pancakes (GF)

Jump to Recipe
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:

Perfectly sweet
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!

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
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



  • 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


  • 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.


*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  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!

    • Support @ 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!!

    • Support @ 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?

    • Support @ 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!!

    • Support @ 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?

        • Support @ 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!!!!

    • Support @ 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.

    • Support @ 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 (:

    • Support @ 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.

  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!

    • Support @ 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!!

    • Support @ 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!!

    • Support @ 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?

  41. Tricel says

    Loved it! But this is a lot of batter!! Anyway, it’s freezer friendly. Thanks for this recipe. I will definitely make this again.

  42. Natalie says

    I’m not sure where I went wrong. I halved the recipe and it came out like dough. I had to dump a whole lot more almond milk in there and say more than the recipe called for ??‍♀️??‍♀️??‍♀️

  43. Ryan says

    Made this 5x now but I always find the batter a bit too thick to get even portions…

    Added a bit more almond milk to looosen it up

    On a related note; what would the nutritional info be per x grams?

    I can weigh my result better than I can pour out even portions of batter (still a newb ;)

  44. Jules says

    I was so excited for these! I made the recipe exactly as stated but they turned out horrible, so upsetting i had to toss out the whole batch. Bummer

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that Jules.. Did you change anything in the recipe? Let us know and we’ll do our best to help!

  45. Sonya says

    Mine did not come out… they were thick, and gooey… hard to flip. Bummed as this recipe is quite big… any suggestions on how to get fluffier? I followed all ingredients and instructions

  46. jenn says

    When I went gluten-free I thought I’d never have a fluffy pancake again, but then I found this recipe! Me and my boyfriend eat these every Sunday and I honestly look forward to them all week. I use Bob’s 1 for 1 gluten free flour and use extra in place of the almond flour as suggested. I also use a scale to weigh everything as I think that can make a big difference when working with GF flours. I would eat these every day if I could! Thank you for this recipe!

  47. De says

    I made these as is and found them delicious. I triple the recipe (I have 2 roommates) and froze them. I’d take out 2 at a time for myself and defrost overnight. Reheated in the microwave at work for about 45 seconds and dipped them in maple syrup. They were a little dense compared to “regular” pancakes, but I LOVED them like this. They’re already filling, and the denseness made me feel like I was eating more lol I do want to try making these for my boyfriend, but I’ll thin the batter with more almond milk for him. For me, though, absolutely amazing as is. Thanks so much!

  48. Jen says

    Something seems off with this recipe, I made it exactly as directed and the batter was so thick, thicker than a brownie batter. I had to add another cup of almond milk to make it useable and even then they were very very thick. What did I do wrong?

  49. Glamazon says

    I’ve been following your blog for the past couple of years and I’m ashamed to say I’ve never made anything – my support still counts right? :) Well, my mom was coming to visit this Summer and she loves pancakes, is GF/Vegetarian, with all these other restrictions so I thought to put this on the menu for her. I made it exactly but just added a little more banana, milk, and didn’t put the entire powder amount and these were still pretty thick, rich, and flavorful. As choppy as the batter seemed to be as I poured, once the first one came out deliciously I decided to freestyle the last half of the batter with various ones having candied pecans, dark chocolate chips and coconut shreds. Heavenly. They freeze and reheat very well, so this is definitely a keeper.

    You don’t have to say it,… 3 more recipes of yours are on cue ;)

  50. C says

    These are perfect! Rich, thick, fluffly, and they taste like cake! I added coconut sugar into the batter to complete the vibe ;))

  51. Nancy says

    Made these for my eczema (on a low-histamine, low-salicylate, low-FODMAP, low-sugar, gluten-free) with some modifications and they were so delicious. Topped with fresh blueberry compote (no sugar added) and a little maple syrup they were delicious. Didn’t have GF-flour so I just subbed for more oatmeal and almond flour, which made the pancakes a little more lumpy but it’s okay. Also subbed one banana out for a flax egg. Thanks for this recipe!

  52. Georgia says

    Hi I’m coeliac so cannot have oats. Would this recipe work with just more of an all purpose gf flour blend?

    • Support @ Minimalist Baker says

      Hi Georgia! 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.

  53. Isheeka says

    I have made this recipe a few times now and it has always turned out absolutely delicious. I find that I need to add a little more milk but otherwise it works out perfectly. I also just use gluten free flour, rather than all the types listed in the recipe, and it tastes just great. :)

  54. Sophie says

    Fantastic! My two Omni guy friends loved the pancakes. I successfully subbed the all purpose flour for white whole wheat flour. Looking forward toward to leftover toaster pancakes!

  55. Marina says

    Made these this morning and came out delicious! I added more GF flour, and that made them less fluffy and more dense. I like this kind of texture, so depends on personal preference, I suppose. Thank you for sharing the recipe, Dana!

  56. My Vegan Vouchers says

    I used quinoa flour instead of almond flour and I also mixed coconut flour in with the oat flour (I didn’t have enough). I used home made macadamia milk (not strained).
    I’m not much of a cook but they still turned out beautifully. Slightly heavier I suspect but oh so delicious ? Thank you so much for this delicious recipe xx

  57. Lindsay S says

    Love these as a variation to my typical buckwheat or teff flour pancakes! The texture is way more dense and filling. I have a bit harder time getting them to cook all the way through and not be gummy in the middle- I think the oat flour takes a ‘lower and slower’ temperature approach. But since they’re vegan it’s Totally ok if they are still a little moist inside ;)

  58. Erin says

    I love the pancakes at Harlow so these were perfect. I substituted the coconut oil for applesauce and they turned out great!

  59. Nicola says

    Dana your recipes work perfectly every time. This is a killer pancake recipe, thank you so much. Love from Ireland xxx

  60. Victoria says

    Hi these look really good. You mention however that oat flour is the best flour to UAE to make something gluten free. That’s not strictly accurate, it will make the pancakes wheat free but many coeliacs (people who have a diagnosed disorder which makes them intolerant to gluten) are unable to tolerate oats either as they contain a compound that is very similar to gluten. So for those people who are using oat flour to make something for a coeliac suffering friend it’s worth checking to see if they are also oat intolerant to avoid any embarrassing incidents and what can be very painful and unpleasant symptoms for their friend.

  61. Phillip C says

    Well done!
    My wife and I just made these wonderful pancakes. My wife has celiac disease and we’ve been in search for the perfect pancake recipe. Either we were incredibly hungry or they fit the bill, I’m sure it was the latter.

    Thank you so much for posting this recipe, they truly are the best we’ve made and all the ingredients were easily found in our home.

    The only things we did differently that are of note were adding a cup of pecans (after a rough mortar & pestle grind) and using coconut milk along with our last cup of almond milk.

    Lastly, for anyone else who has an aversion to bananas don’t think twice about making this. It was perfect and I didn’t even taste the bananas!

  62. Mary says

    Hi Dana! I’d love to make these and your coconut pancakes but was wondering I can substitute the oil (in the batter) with apple sauce or if you have another suggestion? Thanks!

  63. Jenna says

    These can’t be advertised as gluten free if they contain oat flour. Not good if someone makes these for a coeliac.

  64. Vanessa says

    These are fluffy and delicious! I made with craaaaazy old bananas that had started to dehydrate (don’t be scared, super sweet!) and some defrosted frozen banana. My only recommendation is to halve the recipe is you’re just serving a few people (or just you in my case). I plan on freezing because the batch made so many :)

  65. Alicia Sawyer says

    Hello. I made these pancakes and they were so doughy. I followed recipe by cups instead of grams. It says 2 cups of oat flour when 240g is only one cup. Same thing for all purpose gf flour where it says 1.5 cups or 240g. Didn’t realize this until I ate them and had to figure out where things went wrong. I’m sure they’re delicious made right but please revise the recipe to avoid others making this mistake. I really enjoy your recipes so this is not a complaint just thought you would appreciate being informed of this error. Cheers!

  66. Pam says

    no one seems to have picked up on this, but what am i supposed to do with the 3/4 cup raw walnuts and 1/4 cup gluten free oats at the end of the recipe?

    • Support @ Minimalist Baker says

      “Add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.”

  67. Rochelle says

    We have been looking for a good gluten free pancake recipe and these are hands down my favorite ever. Not just favorite gluten free but favorite pancake recipe! We make these almost every single weekend! Love, love, love

  68. Helen says

    I made these the other day as a little test run before I have some folks over for breakfast this weekend. And while the taste was great, I had a hard time getting them to cook through the middle. Any tips on what I might have done to make them a bit too dense? Thanks!!

  69. Ariana says

    Just made these for breakfast. My picky 4-year-old won’t even try them right now. I am hoping she will later. She said they smell like oatmeal and bananas so refused to even try. Ugh. My husband and I both enjoyed them must more than the 4 ingredient pancakes I made with bananas, oats, eggs, and protein power last weekend. Overall, 4 thumbs up.

    • Heather says

      I made these Christmas morning for my family. I’m the only one who is both vegan and gluten free, so it was a bit of a risk. They were absolutely delicious, I couldn’t tell they were gluten free. I loved the oat flavor and crunch of walnuts. My 3 sons (11, 9, and 7) inhaled them.
      However, they took about 22-25 minutes to cook, which I think was my own fault. After reading all the comments, I added about 1 cup more non dairy milk. I also didn’t measure the amount I put on the cast iron pan and suspect that these two actions are what caused the increased cook time. I would advise trying it first without adding more milk and measuring your batter.
      I also scoffed at those who said this made a ton (see 3 boys) but in reality, it really did make a lot of pancakes, even for my hungry family.
      Changes I made: I can’t do almonds at the moment, so I used the oat flour (homemade) and more gluten free 1-1 flour (Bob’s). I used unsweetened coconut milk. I didn’t add nutmeg because I don’t like the flavor. I served with blueberries, raspberries, and bananas. I adore your recipes, thanks for helping!

      • Support @ Minimalist Baker says

        Thanks so much for sharing your experience, Heather! We’re so glad you and your family enjoyed them! xo

  70. Elise says

    These were amazing! I’m new to the world of gluten free/vegan baking, so I was thrilled to find real pancakes were still possible. I did the nut free substitution with additional gf flour and unsweetened hemp milk. They came out fluffy and perfect.

  71. Michele G. says

    I made these this morning and my husband and I loved them. I simmered 2 pints of blueberries, 1 pint of raspberries and 1/2 quart of strawberries on the stove while making the pancakes and we had it with our pancakes. It was delicious! I am going to make another batch tomorrow as I have the day off and freeze them. Thank you for the delicious recipe.

  72. Kathryn says

    Not sure if it was the flour blend I had or what but I was having a lot of difficulty with the thickness of the batter and having them cook through all the way (they ended up taking up to ten minutes per pancake to cook thru. I had good hopes but was really disappointed.

  73. Doreen says

    I am usually queen of pancakes but now that I am vegan I am searching for the perfect vegan recipe….

    These pancakes had a very nice taste but they were very dense. I used spelt flour instead of the GF mixture in the ingredients’ list. It was more ‘scoopable’ than ‘poorable’, that’s for sure. I actually don’t mind the fact that they were dense but it’s wasn’t the typical fluffy pancakes, although from your pictures, yours do look fluffy so maybe it’s something I did wrong. Also my bananas could have been a little more ripe. The recipe feeds an army :P

    Thanks for this recipe, I will try the rest of the batter in the waffle machine!

  74. Allie says

    I made these and they’re AMAZING! I cut the recipe in half (it’s only me!) and it made 8 pancakes, of which I’ll freeze the extras. I omitted the walnuts and added a few on top instead, but otherwise made this exactly. Love it!

  75. Melissa says

    These pancakes looked amazing but unfortunately I did not have success with them. I checked the ingredients and measurements three times but somehow they were so thick I couldn’t even stick a spoon in it, I had to add 2 cups of water just to make it even close to resembling regular pancakes. And after all that, they wouldn’t cook, I left them on the griddle for 10-15 min and the insides were still gooey and not-cooked, any thoughts as to what happened?

    The flavor was amazing though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OK, that’s strange. What flours did you use? Did you use our blend or something different? It almost sounds like you used coconut flour because it’s super absorbent…

  76. Natalie says

    Made them this morning, still enjoying them. I’ not a vegan but I got interested by the catchy recipe title and they are really sooo magnificent. Couldn’t believe they can be that good without eggs or dairy. I used oat milk and they were perfect. Thank you so much for sharing :)

  77. Melanie says

    These were yummy! It took a bit of trial and error (the first one looked like a burger!). We had to add a lot more milk to get the consistency to be more like pancake batter. By the end we had it down and they were coming out perfect.

  78. Aisling Breen says

    Sooooo good! I didn’t have oats on hand so subbed more gf flour and almond flour. Worked like a dream. They were so fluffy and tasted great. Super happy I’ve got some in the freezer now too – easy tasty breakfast!

    Oh and you’re right – a dollop of peanut butter on top was heavenly!

  79. Kristi Kienast Hernandez says

    Made these this morning with my 2 year old and 7 year old. I don’t know if we managed to make and cook in 30 minutes but the results were delicious! I think even my picky husband will like them! I did use AP flour because we are not GF. It was too thick so I added maybe a half cup more soy milk. Yum!!!!!

  80. Amber Taylor says

    Is there any maple syrup out there that has a lower sugar content? I got mine from Thrive Market and it has 53 grams of sugar!!!

    • Support @ Minimalist Baker says

      I am sure there is, but cannot think of one off hand! Good luck Amber! If you find one, report back as it will help others as well!

  81. Kim says

    Loved the look on my 16 year old’s face when I told her she was eating gluten free, vegan pancakes….that was after her second plateful! I used what I had on hand so replaced the GF flour blend and almond flour with banana flour and buckwheat flour. I used Silk Almond & Cashew Vanilla Nut milk. I also added some non-dairy dark chocolate chips. The batter was extra thick, but instead of thinning it, I just used an ice cream scoop for perfectly sized cakes! I follow Harlow on Insta so was excited to be able to make these! Yum!

  82. Mara says

    I’ve been on a quest to find the best GF/vegan pancakes and these are the winner! Despite the longish list of ingredients, they come together quite quickly, and everything is stuff I always have on hand anyways. Made these for non-vegan, non-GF people today and they loved them! This recipe does make a massive quantity – I usually halve it when it’s just me and my husband, so we don’t have quite so many leftovers – but it’s great for a crowd!

  83. Erika Suarez says

    Hi!! I officially jumped on the vegan train 100% very recently and I’m loving your recipes. I was always about 90% there but now it’s official. I’m not gluten free–how do I substitute all the different types of flours could I use if I wanted this vegan but don’t need it to be gluten free?

    • Support @ Minimalist Baker says

      Hi Erika! That is so exciting to hear! If not gluten free, sub the GF blend for whichever flour you prefer – unbleached all purpose, spelt, and whole wheat would be best.

      • Erika says

        Excellent!! I’ve been wondering about that a lot in recipes. In general you can just add up the different types of flours and sub for reg all purpose. Good to know. Thanks so much, I’m excited to try more recipients. Today was day one is a random vegan pancake recipe and it wasn’t terrible but it certainly didn’t blow me away. We’ll try yours next weekend.

  84. Cassie Autumn Tran says

    YUM! I actually grew up on whole wheat pancakes loaded with coconut flakes, almonds, and sometimes bananas or blueberries! They tasted AMAZING! I absolutely adore the look of these pancakes. They’ll be a great way to get me out of bed!

  85. Michelle says

    Loved this recipe! Fluffy and soft inside, crisp outside, actually was eggy tasting to me, which I like. Hearty and filling. Thanks!

  86. Janice says

    We LOVE these! Thank you!!! We make a double batch and put a bunch in the freezer to toast for weekday mornings. Yum!

  87. Eily Kern says

    Hey!, I made these this morning or a healthy Friday morning treat! I was a little hesitant, cause oats usually don’t work out for me in recipes. This was delicious though! So nice to have a filling, healthy, pancake recipe that I can feel guilty free while eating.

  88. Christianne says

    I pushed comment too soon, but doubled the recipe and kept these on hand for busy mornings. I just ate them cold and you don’t even need syrup because they are so perfectly sweet! Love these!

  89. Lynne says

    Wow, so many great recipes. I am unfamiliar with “vegan butter.” Can you provide a recipe?
    Thanks in advance. Happy healthy cooking! Lynne

    • Support @ Minimalist Baker says

      Hi Lynne! You can purchase vegan butter in most grocery stores! We usually use Earth Balance, but there are several brands.

  90. Chris says

    I’ve been trying your recipes since January 2014 and not one has failed me! Sadly this recipe was the first one not to work out for me. Instead of the gf flour and almond flour I used 300g all purpose flour and I made the oat flour by grinding jumbo rolled oats in my food processor. I otherwise followed the recipe but the batter was very thick and def not pourable. I added some more almond milk and stirred again and it looked better but it got thick again by the time I got to the next batch. The texture was more like muffins or bread instrad of fluffy pancakes.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Chris. Sounds like those changes were enough to make the batter too dense? Sorry it didn’t work! If you can, try to use the recommend flours next time.

  91. Purva says

    Such lovely flufffy pancakes! And, such a wholesome breakfast for the whole family including a 9 yr and 1 yr old ?! Your recipes are so great and make a vegetarian/ vegan life so interesting!

  92. Carol says

    Yes! This recipe does make a lot but I’m so glad because I take them to work and eat 2 each day which fills me up. I just toast the left overs and they come out lovely.

  93. brandon st denis says

    I cannot get these pancakes to not stick. I tried with lots of coconut oil in a non stick pan. They were destroyed each time :( please help

  94. radhika says

    Hi there
    i love your recipes. I had a hard time with this one. I tried to half the recipe and it was still not pourable/scoopable. As such I am trying to make them as muffins and see how they turn out.

  95. Jeremy B says

    I had to substitute floor – used 2 cups all purpose white flour, 1 cup whole wheat flour, and 1 cup coconut organic flour. The recipe is barely usable this way. Had to add 1 cup of water just to make it even moist at all. It’s still really tasty, but impossible to cook like a real pancake . I would be interested to see the actual recipe’s turnout, have to admit I’m a little doubtful.

    • Hannah Josang says

      The coconut flour is probably the culprit there. It’s extremely absorbent and not a cup for cup substitute. I usually use 1/4 cup or so per one cup of flour if I’m subbing it in a recipe, plus usually add more moisture. I hope that helps!

      • Jeremy says

        I have to admit that they were still good flavor, and extremely filling. I ended up keeping the batter from Sunday through next Sunday and had them again. They were super tough but I just spread them as thin as I could and they were darn good.

        I believe you about the coconut flour. The package had some ratios to use and I followed those, but probably needed to use even more water.

  96. Hannah says

    Hearty, satisfying, and delicious! I made a few changes to the recipe, and they still turned out wonderfully. I cut the recipe in half (the full recipe makes A LOT of pancakes!), used spelt flour instead of GF, doubled the bananas, left out the maple syrup (but put lots on top- yum!) Thanks for another great recipe.

  97. Lacey says

    WHICh type of oats do you blend? I have a huge Costco bag of 5 minute steel cuts. And also just old fashioned oats.

  98. Mel says

    I love adding fruit to pancake batter but I’ve never thought about adding nuts! And walnuts seem like such a great addition, too! Can’t wait for a free slow morning to try these.

  99. Swarna says

    Thanks a lot for sharing!! I can’t wait to try these for my 6yr old GF and egg free son! Just wondering if this same batter could be used to make muffins instead? Any thoughts? Thanks in advance!

  100. Saurabh Poddar says

    Never baked before, so please don’t mind my questions.

    Purpose for using three kinds of flour? Also, are there substitutes for them? Can one kind of flour suffice?

    **Don’t get gluten free flour and almond flour where I live.

    I know results might differ upon tweaking the recipe, but it would be great if you could help me out with the above questions.

    • Support @ Minimalist Baker says

      Hi! We’ve found that the blend of flours work together to create the perfect texture and keeps them super fluffy while still gluten-free. If you are not gluten free, sub the GF blend for whichever flour you prefer – unbleached all purpose, spelt, and whole wheat would be best!

  101. Andrea says

    i made the reicpe, but instead of banana, i added pumpkin puree. The result, an awsome, fluffy and filling pancake!!

  102. Barb says

    These are SO FLUFFY!! I used the 2 cups of oat flour, and brown rice flour in place of the gf all-purpose flour, and almond meal for the almond flour. No nuts or extra whole oats. Added a bit more coconut milk. They were so smooth, fluffy and delicious with no graininess that can sometimes come from rice flours. After cooking the whole batch, I threw them in a ziplock bag in the fridge and snacked on them for the next few days. You know a pancake is good when you can eat it cold with no toppings and it’s still delicious! Will be making these ahead to keep on hand in the freezer. Amazing recipe!

  103. Victoria says

    Hi! I cant wait to make these!
    I saw many comments saying they freeze beautifully, do you think I can freeze the batter instead of the already cooked pancakes?

    Thank you!! <3

    • Support @ Minimalist Baker says

      Hi Victoria! We haven’t tried freezing the batter on these yet but if you do, report back on how it goes and it would be great to know!

  104. dawn Jones says

    i made these on sunday, i added dried tart cherries, and they were just the BEST!! so moist and such an awesome taste. i have thrown out all my other pancake recipes!! thanks so much. keep them coming.

  105. Denise says

    Made this today and followed the recipe (subbed the almond flour with more gluten free flour) and found the mixture very thick – should have thinned it out a little with water or more milk. Not sure if I would remake.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, depending on your GF blend, you may need to add more dairy-free milk. Better luck next time!

  106. erin says

    These are SO GOOD. I made them for my boyfriend who loves traditional pancakes and he really liked these with some chocolate chips added (a huge win!). Also, they are very filling (in a good, I had a substantial breakfast way, not in a I’m so full and tired, I need to lay down kind of way). I didn’t have time to make them all at once, so I stuck the batter in the fridge for a day. It got a little thick, but I just added a splash of almond milk the next morning and they were back to the right consistency and cooked up just as well as the first day! Thanks for the recipe!

  107. debbie says

    thanks for answering my question from yesterday about your rolls.

    i was wondering if you had any more pancake recipes that did not use so many different flours or is the necessary. can i use just whole wheat flour?

    thanks Deb

  108. Ashley Landwehr says

    Some of the best vegan pancakes ever! Sometimes banana pancakes can get too squishy and don’t fluff up but these are perfect! The walnuts add the perfect crunch. Definitely will make again.

  109. Meredith Chipperton says

    “The best pancakes ever Mum- so crispy and fluffy”- 9 yo daughter’s feedback!!
    I was a little skeptical at first of how these would work out – I make a similar recipe by blitzing oats, bananas and eggs together (not vegan of course).
    Well – this is the one!
    I had to add an extra 3 cups of liquid as it was extremely thick – I couldn’t work out why- then thought perhaps it’s because I used GF bread flour and that may have added to the density ( I didn’t have any almond meal so used extra flour as suggested).
    My husband was very impressed with the idea of freezing them and then toasting them – regarding this – do I thaw them out first before toasting or just pop them straight in as I would with frozen bread?
    Many thanks for a wonderful recipe – am inspired to try more!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha yes! So glad!! Thanks for sharing. You just throw them in the toaster frozen, like bread! So quick!

  110. Renee says

    Wow! These look absolutely delicious! I’m so happy to have stumbled upon your blog. I’m just kick starting my own and you have totally inspired me. Great work.

  111. Jess says

    Wow, I love these pancakes! I’ve been on the hunt for delicious vegan pancakes, and I’ve finally found them! I was amazed how fluffy and tasty these are.

  112. Courtney Glausi says

    OKAY! These pancakes really are life changing. My non-vegan, non-gluten-free husband even said so after his first bite.

    I made these on a Wednesday morning before I had to leave for work at 8:30am. I started at 7:30am and all of the pancakes were done by 8am, just 30 minutes later! I even had to blend up my oats and melt coconut oil. I also toasted walnuts and coconut flakes for toppings. So quick, so delicious, and satisfying.

    These pancakes are squishy, but crispy on the outside. I ADORE the banana flavor. They’re perfect with a little granola, walnuts, and coconut on top. Dip each bite into a little bit of peanut butter and maple syrup and you’ll be in heaven!!


  113. Nerissa says

    Do I use 3 cups of regular wheat flour, please let me know the flour measurement for using regular flour.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That shoulds work! Again, I haven’t tested it that way and you may need to decrease the amount, especially since oat flour is lighter in weight than wheat flour. Good luck!

  114. Charlie says

    These pancakes looks absolutely stunning. they look perfect for our weekend family brunch.
    thank you for sharing and keep up the amazing work.

  115. Rosie says

    Kind of perfect is the best description for these – I have been on the hunt for a solid go-to vegan and gluten free pancake recipe for a while now and I think I’ve found it. Life changing also seems to sum it up. Hooray! The search is over!

  116. Lesha Nelson says

    Wondering if I could sub quinoa flour and flakes? I can’t do oatmeal- even gluten free.

    • Anete says

      Well, almond meal is just ground almonds, usually with the skins. Almond flour is made from blanched almonds. The flour is lighter than the meal, so, when making gluten-free recipes, there is quite a difference on which flour you use.

  117. Melissa @ So Much Yum says

    Thank you for leaving directions + providing some hope for success when subbing out the oats + almond flour! My tummy doesn’t do great with either of those foods, but I’m dying to try these pancakes, so I’m going to try the modifications and see how it goes! Stoked for these. And stoked to visit home + my mom next month and hopefully get to the real Harlow finally!!

  118. Sarah says

    Obsessed with Harlow and these pancakes! I love that you added a bit of almond flour. I can imagine it gives them an extra light and buttery texture…YUM.

  119. Alexandra Rosado says

    YUM!! One of the things I had the hardest time giving up when I became a vegan is fluffy pancakes, waffles and french toast, because weekends just call for a sweet breakfast sometimes! I’m not gluten sensitive, so can I use regular all-purpose or whole wheat flour instead? Would I have to increase the liquids or risers? Thank you for all the inspiring breakfast ideas!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Make those switches. If the batter looks too thick, thin with more almond milk, but it should work the same!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! If not gluten free, sub the GF blend for whichever flour you prefer – unbleached all purpose, spelt, and whole wheat would be best.

  120. Andrea @ French Pressed Kitchen says

    I love the use of “amplified” in the toppings descriptor. Can’t wait to try these!

  121. Kristin says

    Oh my goodness I LOVE Harlow!!! Do you think I could replace the gluten-free flour blend with just a whole wheat pastry flour? Thank you for the beautiful, delicious recipes that have not once let me down!! (I literally cook from your cookbook and website every night!)

  122. Kat Cupcake says

    With all those ingredients in these pancakes I can’t imagine why they wouldn’t taste absolutely delicious!

  123. Lee Ann says

    These look amazing! I’m wondering if they taste at all like oatmeal? That’s a lot of oat flour! Also, do you think they’d freeze well, so I could pull them out for a quick weekday breakfast? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They freeze beautifully. Just let them cool, freeze in an even layer, and then store. Reheat in the oven or toaster (my preferred). They don’t taste like oatmeal! Just delicious fluffy pancakes!

  124. Alexis Morgan says

    Harlow is my favorite too!!! I am obsessed with their farmer’s scramble…roasted root vegetables, smokey tempeh, and chipotle cashew hollandaise, oh My!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s my go-to! Ha! That and these pancakes. I literally get both because I can’t decide. Hope you love these!

  125. Hannah @CleanEatingVeggieGirl says

    Banana pancakes are the BEST ever! Well, let’s be honest, pancakes in general are ;)

  126. jess larson | plays well with butter says

    i have been looking forward to this recipe ever since you posted about it on ig last week! these look INSANE & i can’t wait to give them a try!! xx