Perfectly fluffy oatmeal pancakes topped with banana, strawberries, and a kiss of dark chocolate chips, these Banana Split Pancakes are a healthy spin on dessert pancakes!
Pancakes are easily one of my favorite treats. 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!
#sohungry #solazy
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!
Because I don’t like to “break the bank” calorically with my treats annnnd because I want to be able to fit these bad boys into weekly rotation around here, I’ve amped up the health factor on these pancakes by swapping out a few ingredients.
Coconut oil makes a fantastic sub for butter or vegetable oil 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 Breeze Almondmilk and Greek yogurt with a little bit 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!

  • 1 cup Unsweetened Almond Breeze Almondmilk
  • 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 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
  1. In a mixing cup, whisk together almond milk, Greek yogurt, and lemon juice.
  2. Allow mixture to sit and thicken.
  3. 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!
  4. In a separate bowl, combine at flour, flour, sugar, baking powder, baking soda, and salt.
  5. Heat up your griddle.
  6. Whisk your melted coconut oil and eggs to the wet ingredients.
  7. 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.
  8. 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!
  9. Ladle batter onto a hot, lightly greased griddle or skillet using a 1/3 cup measuring cup.
  10. Repeat for each pancake, cooking until bubbles form on the tops and pop, leaving a few delicious little air pockets behind.
  11. Flip and brown both sides, repeating for each.
  12. 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!
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