with Lisa Farrar, The Plant Based Health Coach

Vegetarian and Gluten Free Pancakes

Prep Time

5 minutes

Cooking Time

10 minues


12-16 pancakes


1/2 cup unsweetened almond butter

3 ripe bananas, mashed

2 eggs, lightly beaten

1 tsp cinnamon

1/2 cup oat flour (use gluten free oats to keep the recipe gf)

1/2 tsp baking powder

1 tsp vanilla

Dash of sea salt

1 Tbsp coconut oil- for greasing pan

For topping:

1 cup fresh or frozen berries of your choice

Juice of 1 fresh lemon


Heat pan on medium heat along with coconut oil to prevent pancakes from sticking to pan. Before starting pancakes, place ingredients for topping in second pan over medium-high heat until fruit begins to simmer, then reduce heat to low temperature and let simmer for approximately 5 minutes while you make you're pancakes.

For the pancakes, mix all ingredients, pour onto heated pan in approximately 3" circles and cook 1-2 minutes each side until golden.

Enjoy pancakes topped with Coconut Whipped Cream.


Heat settings and cooking times may vary depending on your stove top.