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1 1/2 cup


1 1/2 cup

1 tsp

1 tbsp

Mashed Banana or Unsweetened Applesauce (- histamine free version)

Dairy Free Milk or Water


Organic Coconut Oil or Avocado Oil


Note: A potato masher works really well to mash the bananas. You want the bananas to be like applesauce.



Mix all ingredients really well & let sit for 10 minutes while the oat flour absorbs the DF milk or water. If needed, add extra water 1 tablespoon at a time until desired batter consistency. You want slightly runny. Heat frying pan on medium-low, coating with a bit of the oil. Re-coat the pan with a little oil before each batch of pancakes. For each pancake pour between 3 tbsp to a 1/4 cup onto the pan. Cook for approx. 3-4 minutes until the top of the pancake turns mostly matt, there may or may not be bubbles depending on how thick the batter is. Flip & cook for approx. 2-3 minutes on the other side. Serve topped with coconut butter, ghee or butter & maple syrup, honey or melted frozen berries. 

A Lower Sugar Version- Top with coconut yogurt& melted frozen berries of choice which creates a delicious sweet berry sauce instead of maple syrup.


A Berry Good Version- Make pancake batter with mashed bananas and add a 1/4 cup chopped fresh strawberries for yummy strawberry banana pancakes.


A Low Histamine Berry Version- Make pancake batter with unsweetened applesauce and add a 1/4 cup fresh blueberries.

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