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