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:

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 93 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

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My Rating:

  1. 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.

  2. 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 ??‍♀️??‍♀️??‍♀️

  3. 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 ;)

  4. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  5. 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

  6. 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!

  7. 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!

  8. 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?

  9. 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 ;)

  10. C says

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

  11. 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!

  12. Georgia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  13. 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. :)

  14. 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!

  15. 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!

  16. 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

  17. 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 ;)

  18. Erin says

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

  19. Nicola says

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

  20. 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.

  21. 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!

  22. 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!

  23. Jenna says

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

  24. 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 :)

  25. 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!

  26. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.”

  27. 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

  28. 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!!

  29. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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.

  31. 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.

  32. 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.

  33. 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!

  34. 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!

  35. 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…

  36. 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 :)

  37. 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.

  38. 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!

  39. 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!!!!!

  40. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  41. 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!

  42. 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!

  43. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  44. 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!

  45. Michelle says

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

  46. 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!

  47. 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.

  48. 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!

  49. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  50. 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.

  51. 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!

  52. 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.

  53. 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

  54. 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.

  55. 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.

  56. 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.

  57. 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.

  58. 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.

  59. 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!

  60. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  61. Andrea says

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

  62. 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!

  63. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  64. 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.

  65. 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!

  66. 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!

  67. 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

  68. 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.

  69. 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!

  70. 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.

  71. 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.

  72. 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!!


  73. 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!

  74. 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.

  75. 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!

  76. 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.

  77. 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!!

  78. 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.

  79. 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.

  80. Andrea @ French Pressed Kitchen says

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

  81. 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!)

  82. Kat Cupcake says

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

  83. 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!

  84. 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!

  85. Hannah @CleanEatingVeggieGirl says

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

  86. 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