No-Sugar Whole Grain Banana Pancakes

February 1, 2020


In a medium bowl, mash the banana and add water and flax meal. Set aside for 5-10 minutes to soften. Whisk in the extra virgin olive oil, vanilla and plant milk. Put rolled oats in a food processor and grind into flour.

In a smaller bowl, stir together the oat flour and whole-wheat pastry or all-purpose flour. Add the baking powder, baking soda, cinnamon, nutmeg and salt to the flour; combine it with liquid mixture. The batter will be a bit lumpy, but don’t over mix. If the batter seems too thick, add water 1 tablespoon at a time.

Heat a large skillet and brush lightly with extra virgin olive oil. When hot, add the batter in 1/3-cup increments and flip over when brown. Serve with maple syrup.

Recipe Copyright © 2019 Jan Findlater. All rights reserved


1 large ripe banana

3 tablespoons water

1 tablespoon flax meal

2 tablespoons extra virgin olive oil, plus more for brushing the pan

1 teaspoon vanilla extract

1 cup unsweetened plant-based milk

1/2 cup rolled oats

1 cup whole-wheat pastry flour or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Heaping 1/4 teaspoon salt

Maple syrup

Optional toppings: sliced bananas, walnuts