Banana-Oat Flapjacks w/ Blackberries

Gluten-free | Vegan

Sometimes I wake up and while I want to default to a healthy smoothie or bowl of (insert healthy breakfast bowl dish here)… sometimes, honestly, only a heaping plate of flapjacks will do the trick. I think you know what I’m talking about. Since I had an excess of brown-spotted bananas (when don’t I?!)… and I was foregoing a smoothie, banana flapjacks made a lot of sense! Using oat flour and almond milk, the batter is practically a smoothie in itself, don’t believe me? Go ahead and lick it why don’t you. I get double points for that.

A blender will do, minimum dish washing required here. I also can’t say enough about how much I love my coconut oil spray… I sometimes wonder why I don’t use it as hairspray. That was my long winded way of saying, you can leave out the butter and use coconut oil. Also – there are no eggs in these, the banana takes care of that for you. They’re sweet, have a nice balance of fluffy and dense going on, and get the job done. Adding blackberries gives it a nice tang! Get out your griddle/cast-iron/flattest pan you own and have fun with these guilt-free goodies.


makes approx. 6

  • 1 ripe banana (chopped)
  • 1/2 cup oat flour (gluten-free)
  • 1 tsp baking powder
  • 1/2 cup almond milk (my fave)
  • pinch of salt
  • (1 tsp or spritz of coconut oil for the pan)

Toppings pictured: blackberries, maple syrup, flax seed, coconut flakes


  1. Blend all ingredients together until you have a smooth batter.
  2. Heat oil on a non-stick skillet/griddle/cast-iron, etc. over medium heat.
  3. Spoon batter onto your skillet (I like to use a ladle) into small circles, once you see bubbles arise towards the middle of the flapjack and the bottoms are lightly browned, flip over using a spatula (a couple of minutes on each side).
  4. Serve with toppings and enjoy!
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    hey thereI'm Alison

    I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.