Easy Like A Sunday Morning

There are few things that rival my love for banana pancakes on a Sunday morning. Unfortunately, my Sunday mornings are by no means a lazy Sunday morning. In fact, since I usually work on Saturday, my Sundays are jammed packed with things to do; but I always try to start it with a good workout and warm pancakes. I have always had a few tried and true pancake recipes but I think I have finally landed on a favorite.

Pancakes have never been known as a health food, and well, they probably never will be. But, that doesn’t mean you can’t indulge once in awhile (or once a week). This recipe is made using oat flour instead of all purpose flour which increases the nutrition just a bit. I am going to let you in on a secret: You do not need to buy oat flour. Don’t do it. It is so simple to make your own. I put 1 cup of rolled oats into my Nutribullet & voila, would you look at that, oat flour! The same goes for quinoa flour—remember these bad boys?

Even more, the only sweetener in these babies is maple syrup! No white sugar, no fake sugar, nothin’, nada, zilch; Just the wonderful goodness of pure maple syrup and the natural sugar that comes from the bananas.

What’s even better is that these are considered low FODMAP for all you FODMAPers.  For all others, this is just another delicious recipe for you to enjoy on your (hopefully lazy) Sunday mornings.

Gluten Free Banana Pancakes


  •  3 small overripe bananas, mashed
  •  1 tablespoon coconut oil, melted
  •  1 tablespoon lemon juice
  •  1 teaspoon maple syrup
  •  2 eggs
  •  1 cup  oat flour (FODMAPers, use gluten free oats)
  •  ½ teaspoon baking soda
  •  ½ teaspoon salt
  •   ½ teaspoon ground cinnamon
  •   ½ teaspoon ground nutmeg


  1. Process 1 cup of oats in a food processor until it is a fine powder.
  2. In a mixing bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.
  3. Mix in the eggs.
  4. In another bowl, whisk together the oat flour, baking soda, salt, cinnamon, and nutmeg.
  5. Mix the wet ingredients into the dry ingredients.
  6. Heat a cast iron skillet. Lightly oil the surface with cooking spray or coconut oil.
  7. Pour 1/3 cup of batter onto the pan. Let the pancake cook until bubbles begin to form .
  8. Flip the pancake and cook for another 2 minutes or until golden brown.
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You’ll be tempted to eat them all, but this recipe makes 6 pancakes so please share with 2 friends.