Foodie for a Day // Banana Oatmeal Pancakes

I’m sitting in bed icing my ankle and listening to the most annoying conversation ever…It’s not by choice.

“I don’t really like candy because it’s not that nutritious”

“Let’s have men propose to us just so we can throw bachelorette parties and then cancel the wedding”

“None of my friends better be pregnant for my bachelorette party…unless they’re willing to do sh*t.”

“You may as well have ultrasounds together at the bachelorette parties”

It’s amazing how your living situation can really dictate how you feel about where you live. How it can be that breaking point to the laundry list of other things. I just hope some of the “missing” stuff finds it’s way back into my life.

Enough about that though….can we talk about pancakes? Because really, I’m always hungry. And last week I made pancakes – from SCRATCH!


That’s not an easy task. Or so I thought. But these WERE really easy. And I ate them all.

I got the recipe from My Little Celebration thanks to a quick Google search. Thank you Google!

Vegan Banana Oat Pancakes

Yields 5-6 small pancakes

[serves 1 very hungry person or 2 slightly hungry people]


1 banana

1/2 tsp. baking powder

1 1/2 Tbsp. agave nectar or raw sugar (or sub honey)

1 flax egg (or sub a chia egg or regular egg)

pinch of salt

1 Tbsp. coconut oil, melted

1 tsp. vanilla extract

3 Tbsp. almond milk

1/2 cup old fashioned oats

1/2 cup whole wheat flour (or sub gluten-free flour)


Make a flax egg by combining 1 Tbsp. ground flax seed and 3 Tbsp. water in a small dish and letting it set for 3-5 minutes. Whisk a little bit once it’s set to ensure that it has achieved an “eggy” texture. Set aside.

Melt your coconut oil, if you’re using it.

Mash the banana and baking soda together, then add salt and agave nectar or honey.

Add the oil, egg, vanilla, milk and stir.

Then add the oats and the flour and stir until just combined. I added a splash water at this point to make the batter a little bit thinner. But make it to your liking.

Scoop onto a greased skillet over medium heat (I used a 1/4 c. measuring cup) and cook for 3-4 minutes on each side or until golden brown.

These were so good and so easy topped with sliced banana, peanut butter and a bit of (those I used too much…) maple syrup.

And I didn’t feel bad about eating all of them. Because yes, I AM one hungry person.

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