Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are the ultimate dessert pancakes!
Ready to stack some flapjacks?
Pancakes are easily one of my favorite indulgences.
Dare I say I love them more than actual cake?
I do! Seriously! In fact when my sweet tooth gets out of hand, I’m much more likely to bake a small batch of chocolate chip pancakes than their cookie counterpart and vanilla pancakes with a dollop of whipped cream on top? Totally knock out a cake craving for a fraction of the effort and calories.
Is that weird? I really like making pancakes, yo!
Since my key lime pie pancakes were such a hit around here, I decided it would be fun to tackle a few more desserts in pancake form. Next up? Banana split pancakes!
If you have some handy, coconut oil makes a fantastic sub for butter or vegetable oil (so I always try to use it!) while a mixture of white wheat flour and ground oats jazz up both the flavor and fiber content of these pancakes.
Instead of buttermilk, they feature almond milk and Greek yogurt with a little kiss of lemon juice, a combo that yields ultra fluffy pancakes that double as a pillow.
A food pillow.
A … OK I’ll shut up now.
Pancakes!!! Fruity, fluffy, fantastic pancakes!!! Need I say more?
Rhetorical question. If I talk anymore I’m certain y’all will run screaming in the other direction. On to the recipe!
Banana Split Pancakes
Banana Split Pancakes
- 1 cup unsweetened almond milk
- 7 oz Greek yogurt (plain or vanilla)
- 2 TBSP fresh lemon juice
- 3/4 cup old fashioned rolled oats or oat flour
- 1 + 1/4 cup white whole wheat flour
- 2 TBSP sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3 TBSP coconut oil (melted + cooled slightly)
- 1/2 a banana (chopped or sliced thin)
- sliced banana
- chopped strawberries
- dark chocolate chips
- pure maple syrup
- In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
- Allow mixture to sit and thicken.
- 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!
- In a separate bowl, combine at flour, flour, sugar, baking powder, baking soda, and salt.
- Heat up your griddle.
- Whisk your melted coconut oil and eggs to the wet ingredients.
- 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.
- 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!
- Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
- Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
- Flip and brown both sides, repeating for each.
- 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!
Pancake Tips + Tricks
- Whatever you do, don’t flatten the pancakes with your spatula. It may appear to be a hack for cooking them faster, but what you’ll end up doing is sabotaging the fluff factor.
- Acidity FTW! Using fresh lemon or lime juice to create a faux buttermilk out of the Greek yogurt and Almondmilk helps lift your cakes and adds flavor.
- Fresh is best. Always make sure your baking powder is still fresh and fizzy. The shelf life is typically between 6-12 months from open date and there are a number of DIY tests online that’ll help you determine if yours is still able to provide lift.
- Leave it lumpy! Over-mixing can make pancakes dense and chewy.
- Mix + Make: once dry ingredients come in contact with the wet, science takes over. Always make your pancakes after mixing. Want a quick fix? Dry ingredients can be mixed in advance and kept in an airtight container in your pantry. Add your wet ingredients and you’re good to go! I do this all the time when I know I want weekend pancakes but don’t want to spend the morning measuring.
For those who would like to indulge a little, feel free to 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.
They’re magical every which way!
According to my pancake enthusiast toddler, the most essential topping is a hearty drizzle of pure maple syrup.