4 C mashed bananas, 3-4 bananas

3 TBSP coconut oil, melted (2 TBSP for pancakes, 1 TBSP for sauce)

1 TBSP lemon juice

1 TBSP maple syrup (chef tip: maple syrup is a
good sweetener option due to low glycemic index)

2 eggs

1 C oat flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/2 C cherries, pitted + sliced in half

2 drops vanilla extract

1/4 C sliced almonds


  1. In a small mixing bowl, stir together the mashed bananas, 2 TBSP coconut oil, lemon juice and maple syrup
  2. Beat in the eggs
  3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
  4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened.
  5. Let the batter sit for 10 minutes.
  6. Heat a non-stick pan over medium-low heat
  7. Lightly oil the surface with coconut oil
  8. Pour 1/4 C of batter onto the pan. Let the pancake cook for about 3 minutes
  9. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides
  10. In a separate non-stick pan, add the cherries, 1 TBSP coconut oil and vanilla extract. Combine for 5 minutes
  11. Serve the pancakes with extra slices of banana, cherry syrup and sliced almonds.



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