Fluffy pancakes

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. They are not only absolutely satisfying but are also:

Perfectly sweet
Wholesome + Nutritious
Simple to make
and pretty much perfect

And don’t forgetIf you try this recipe, let us know! Leave a comment and be sure to tag a photo #wellnessbymod on Instagram so we can see your tower of pancakes.



  • 2 cups gluten-free oat flour 
  • 1 1/2 cups gluten-free all-purpose flour 
  • 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
  • 2 medium ripe bananas (the riper the better)
  • 3 Tbsp melted coconut oil* (plus more for cooking)
  • 1 1/2 Tbsp vanilla extract
  • 2 1/4 cups non-dairy milk (I used plain unsweetened almond milk)

FOR SERVING optional

  • Nut butter
  • Granola 
  • Large flake or desiccated coconut
  • Sliced bananas


  • To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt and cinnamon. Whisk to combine and set aside.
  • To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract 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. It should be thick but pourable/scoopable.
  • Heat a large nonstick 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 and flaked coconut. 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.

Mariana X




Leave a Reply

Your email address will not be published. Required fields are marked *