Vegan Pecan Pie Pancakes

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Course Breakfast
Servings 12 pancakes


  • 1 medium banana
  • 1 cup non-dairy milk
  • 1 1/2 tablespoons avocado oil (or melted coconut oil)
  • 1 1/2 tablespoons maple syrup
  • 3/4 cup oat flour
  • 3/4 cup gluten-free flour
  • 1/4 cup almond flour
  • 2 tablespoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • Nonstick cooking oil spray


  • 2 tablespoons maple syrup
  • 1 tablespoon chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract


  • In a large bowl, mash the banana. Add the milk, oil, and maple syrup and whisk until combined. Add the oat flour, gluten-free flour, almond flour, cinnamon, baking powder, nutmeg, and salt and whisk until smooth. The batter should be like a regular pancake batter. If too thick, add more milk and if too thin add a bit more oat flour.
  • Place a large skillet over medium heat and spray it with oil. Working in batches, measure the batter into the skillet in 1/4 cup measures. Cook the pancakes until tiny bubbles form, flip, and cook the other side until golden, about 4 minutes in total. Transfer the pancakes to plate and repeat with the remaining batter.
  • Topping: In a small bowl, stir together the maple syrup, pecans, cinnamon, and vanilla and spoon the topping over the pancakes.


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