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Banana Oatmeal Cookie Pancakes


We absolutely love oatmeal, but Kathy Hester’s OATrageous Oatmeals totally changed how we think of our favorite whole grain. Not only does she remix the classic with her take on Taco Night (Veggie Oat Taco, anyone?), she also is crazy creative and turns oats into vegan sausage crumbles and pizza crust. This book is the perfect gift for any oatmeal lover, and it’ll make an oatmeal lover out of anyone.

These pancakes are full of bananas, oats and cinnamon, plus your choice of extras, which get lightly toasted underneath as the pancakes cook. No more pre-toasting nuts for pancakes! I highly recommend adding pecans to these if you have some on hand.

RECIPE: Banana Oatmeal Cookie Pancakes

Makes 12 small pancakes or about 24 silver dollar pancakes


Dry Ingredients

  • 1 cup (92 g) rolled oats
  • 1 cup (132 g) whole wheat pastry flour (*use gluten-free flour blend instead)
  • 3 tablespoons (37 g) brown sugar (or sweetener of your choice, to taste)
  • 2 teaspoons (10 g) baking powder
  • 2 teaspoons (10 g) cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon baking soda

Wet Ingredients

  • 2 tablespoons (14 g) ground flaxseeds
  • 4 tablespoons (59 g) warm water
  • 2 ripe bananas
  • 1 cup (237 ml) nondairy milk
  • 1 teaspoon vanilla


  • chopped pecans (or your favorite nut)
  • golden raisins
  • chocolate chips
  • sliced bananas
  • blueberries

For Serving

  • maple syrup
  • nondairy butter, optional

soy-free, oil-free, gluten-free option *


  1. Mix the dry ingredients together in a medium-sized mixing bowl and set aside. Mix the ground flaxseed with the warm water in a small bowl to thicken.
  2. In a smaller mixing bowl, mash the bananas with a fork until you get a fairly smooth consistency. Tiny pieces are just fine. Add the rest of the wet ingredients, including the flax mixture.
  3. Start heating your skillet or pancake pan over medium-low heat. I use a nonstick pan so I don’t have to use any oil when cooking the pancakes.
  4. While the pan is heating, add the wet ingredients to the dry and mix until well combined.
  5. Drop about 2 tablespoons (30 ml) of batter per pancake and sprinkle your choice of extras over the top of each pancake. Cook for about 2 to 3 minutes or until you see the edges get dry. Flip and cook about 1 or 2 minutes more.
  6. Serve with maple syrup and some nondairy butter if you want.

Nutritional Information: Per 2 tablespoon (30 ml) serving (one silver dollar pancake): Calories 21.3, protein 1.1 g, total fat 0.7 g, carbohydrates 5.2 g, sodium 1.1 mg, fiber 1.9 g

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