Veggie Mama Blog

plant-based love from my family to yours

  • Veggie Mama Lindsey

Recipe-Banana Oat Pancakes (AKA Ode to Bananas)

I really don't know where I would be without bananas. I mean, they are one of very few foods in my diet that have been a staple, from when I was a mostly toothless little animal, until now that I am an animal with a full set of teeth.

Bananas are the sole reason I can say my children have had breakfast everyday of their lives. Bananas are the egg replacer in some of my cookies, my nice cream base, and my smoothie bowl decorations.

I actually got to thinking, if something THIS important exists in my life, I should probably learn a little more about it.

But first...did you know that a banana is a freakin' berry? And did you know the history of bananas involved some pretty shady characters who were pretty deep into some major stuff involving government leaders and the CIA?

I didn't. But I digress.

Bananas originally came from Papua New Guinea, and were brought across the Atlantic by Portuguese colonists. After fungus nearly wiped out the sweeter, and in my opinion, better banana, the banana we most often find in many grocery stores nowadays took over the market. That is NOT a good thing, as this variety is also SUPER susceptible to disease because it's a mono crop, all coming from the same strain.

Now, people around the world eat next to 100 billion bananas, with vegans consuming 70 billion of them (*this fact has not been verified). Bananas are Wal-Marts number one selling food in America, and the one of the top selling crops in the world.

But don't despair, there are already people hard at work finding ways to genetically modify the crops so they will be more able to resist diseases. Or do despair, totally up to you, I'm just stating the facts.

Sorry, history lesson over. It's the teacher in me.

The bottom line is bananas are delicious and I am thankful for this oft defiled fruit and definitely respect it more now that I know about it's storied past.

Now, on to the recipe!

This recipe was born on a Sunday morning, when I wanted to make a little something special for the family, who also share my love of bananas. BONUS: it looks a lot more difficult to make than it is, and if you don't have to make your own whipped cream, it is super quick!


1 C coconut cream

1 C flour

1/2 C oats

1 tbs white sugar

2 tsp baking powder

1/4 tsp salt

1 flax egg (1 tbs ground flax egg mixed with 3 tbs water and allowed to gel for a few minutes)

1 cup soy milk

2 tbs coconut oil

2 large overripe bananas

sliced banana, maple syrup and cacao nibs or vegan chocolate chips for topping


1. With a handheld mixer, mix the coconut cream until fluffy, like whipped cream. Refrigerate.

2. In a medium bowl, mash bananas. Add flax egg, soy milk, and coconut oil and mix.

3. I another bowl, combine flour, white sugar, baking powder and salt.

4. Stir flour mixture into banana mixture; batter will be a bit thick. If it seems too wet, add a bit more flour or oats.

5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook both sides until they are brown. *These will not be golden brown like regular pancakes due to the banana, but don't worry, they will still taste delicious.

6. Place one pancake on serving plate and top evenly with whipped coconut cream, then top with banana slices. Place another pancake on top and add more whipped coconut cream and banana slices. Pour on maple syrup and sprinkle with cacao nibs or chocolate chips. Enjoy!


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