Prep Time: 10 minutes

Cook Time: 15 minutes

Dietary restrictions? These vegan and gluten-free pancakes are perfect topped with whipped coconut cream and your favorite Runamok maple.


  • 3 cups gluten-free oats

  • 2 cups water

  • 2 bananas

  • ½ teaspoon cinnamon

  • 1-inch piece vanilla bean, seeds extracted

  • 1 tablespoon virgin coconut oil

  • Whipped coconut cream

  • Runamok maple syrup, for topping

  • berries, for topping


  • 1 Mix oats, water, bananas, cinnamon, and vanilla together in a blender until it reaches a smooth consistency.
  • 2 Heat some of the coconut oil in a large skillet over medium heat.
  • 3 Add batter to griddle (approx 1/4c per pancake). Flip pancakes when the edges begin to darken and it can be lifted easily.
  • 4 When lightly browned on the second side remove pancakes from the skillet.
  • 5 Continue cooking until all of the batter is used, adding coconut oil and turning down the heat as needed.
  • 6 Serve immediately with maple syrup. Optionally you may top with coconut whipped cream and berries.