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This recipe from The Crunchy Radish has become a new favorite, I almost ate the entire batch the first time I made them. But because I milled my own spelt flour and the recipe has no added sugar, I didn’t feel like I’d gone overboard. If you like bananas in your pancakes, you’ll enjoy these pancakes as well.


  • 2 large, very ripe pancakes, smashed
  • 2/3 cup rolled oats
  • 1/2 cup shredded, unsweetened coconut
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs (or flax eggs, 2T ground flax with 1/2 cup water)
  • 1 tablespoon baking powder
  • 3/4 cup whole wheat, spelt or gluten-free flour of choice
  • 1/4-3/4 cup non-dairy milk
  • coconut oil for cooking


  • In a large bowl, combine smashed banana with vanilla extract, rolled oats, coconut. Add eggs.
  • In a separate bowl, whisk flour with salt, spices, baking powder. Add to wet ingredients.
  • Start with 1/4 cup milk and continue adding until the ideal batter thickness is achieved.
  • Warm griddle and brush with coconut oil. Add 1/4 scoops of batter, cook until bubbles appear and underside is lightly brown. Flip and cook other side. Serve with coconut yogurt, maple syrup, fresh fruit.