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4.8 from 27 votes

Banana Split Pancakes

Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are the ultimate dessert pancakes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 pancakes
Calories: 191 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup unsweetened almond milk
  • 7 oz Greek yogurt (plain or vanilla)
  • 2 TBSP fresh lemon juice
  • ¾ cup old fashioned rolled oats or oat flour
  • 1 + ¼ cup white whole wheat flour
  • 2 TBSP sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 3 TBSP coconut oil (melted + cooled slightly)
  • ½ a banana (chopped or sliced thin)
TASTY TOPPINGS:
  • sliced banana
  • chopped strawberries
  • dark chocolate chips
  • pure maple syrup

Instructions

    Cup of Yum
  1. In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
  2. Allow mixture to sit and thicken.
  3. Using a food processor, blender, or mortar and pestle, grind your oats into a flour. Coarse is fine, but the more flour-like you can get yours oats the fluffier and smoother the pancakes will be. Yum!
  4. In a separate bowl, combine at flour, flour, sugar, baking powder, baking soda, and salt.
  5. Heat up your griddle.
  6. Whisk your melted coconut oil and eggs to the wet ingredients.
  7. Slowly add your flour mixture, sifting 1/3 of the flour into the wet ingredients, gently stirring to combine, then repeating until you have a thick and slightly lumpy batter.
  8. For banana pancakes, add chopped or sliced bananas to the batter or go minimalist and add them exclusively on top. You could even toss a few dark chocolate chips into the batter!
  9. Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
  10. Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
  11. Flip and brown both sides, repeating for each.
  12. Top with your choice of banana split toppings. Fresh banana, strawberries, dark chocolate chips are my favorite! And a little pure maple syrup of course!

Notes

  • Want to take things to the dark side? I mean the dessert side! Toss some dark chocolate chips on top (or in the batter itself -- YUM!) and top the pancakes with a dollop of whipped cream (or coconut whipped cream!) and sprinkles. You can even take these into full dessert status with a scoop of ice cream and a cherry on top. Have fun with it!
  • Recipe yields 8-10 pancakes, depending on size poured.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator and values below are calculated for each pancake if 8 pancakes are made. Adjust as needed based on pancake size and toppings added. Enjoy!

Nutrition Information

Calories 191kcal (10%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 42mg (14%) Sodium 280mg (12%) Potassium 175mg (5%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 59IU (1%) Vitamin C 2mg (2%) Calcium 109mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 8pancakes

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 25g 8%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 42mg 14%
Sodium 280mg 12%
Potassium 175mg 4%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 59IU 1%
Vitamin C 2mg 2%
Calcium 109mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.