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Banana Bread Pancakes

Hop on! It’s time to join the banana bread craze. Enjoy these banana bread pancakes with lashings of maple syrup, topped with pecans and fresh bananas.

Vegan banana bread Pancakes recipe

Ah the internet darling of lockdown, banana bread. Everyone was either making it, asking for a recipe for it or taking the piss out of everyone making it (before caving and making it too). One could look into the psychology of why banana bread became lockdowns sleeper hit, but it’s way more fun to reinvent a classic.

HELLLLOOOO banana bread pancakes. These girls are gluten free, refined sugar free, moreishly cake like and fluffy. They can be on the table in 30 minutes and are way more accessible than  traditional banana bread. When brunch is the question, these are the answer!

Find the cook-along for this recipe here, or visit The Culinary Cartel on instagram for more recipe inspo!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Vegan banana bread Pancakes recipe

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I make this vegan?

We have not tested this with vegan replacements


Vegan banana bread Pancakes recipe
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Vegan banana bread Pancakes recipe

Banana Bread Pancakes

  • Author: Jess Bunn
  • Yield: 10-12 Large Pancakes
  • Diet: Vegetarian


Hop on! It’s time to join the banana bread craze. Enjoy these banana bread pancakes with lashings of maple syrup, topped with pecans and fresh bananas.


  • 1/2 cup oats (or oat flour)
  • 2 large eggs
  • 1 cup + 2 tbsp milk (alternatively use oat milk)
  • 2 tsp vinegar
  • 1 tsp vanilla
  • 4 Tbsp coconut oil
  • 3/4 cup banana (really ripe!)
  • 4 Tbsp coconut sugar (or any sugar)
  • 2 cups GF flour
  • 1/2 tsp salt
  • 1 1/2 Tbsp baking powder
  • 1 tsp cinnamon
  • chopped walnuts/pecans (optional)

To serve

  • syrup
  • sliced banana
  • walnuts


  1. Place the oats in a blender, and blend until they are ground to a fine flour. Next, add in the eggs, milk, vinegar, vanilla, melted coconut oil and banana and blend until well combined.
  2. To a mixing bowl add the dry ingredients, then make a well in the centre of the dry ingredients and add the blended wet ingredients. Whisk the mixture together until combined.
  3. Heat a non-stick frying pan over medium heat and add a little butter or oil. Ladle scoops of the batter into the frying pan, making each pancake about 15cm wide or so. Cook the pancakes on medium until they are golden on the bottom and start to bubble a little on the top. Flip them and continue to cook them until brown on the other side. Repeat with the remaining batter.
  4. Serve your pancakes topped with sliced banana, pecans and syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1
  • Calories: 260.09kcal
  • Sugar: 9.87g
  • Sodium: 360.86mg
  • Fat: 9.89g
  • Saturated Fat: 5.97g
  • Unsaturated Fat: 3.31g
  • Trans Fat: 0g
  • Carbohydrates: 38.02g
  • Fiber: 1.61g
  • Protein: 5.83g
  • Cholesterol: 40.14mg

Keywords: Banana Bread Pancakes

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