Banana Pancakes (gluten-free, 100% whole grain, dairy-free)

These banana pancakes have a great texture and are totally banana-sweetened. Naturally gluten-free, 100% whole grain and dairy-free with a vegan option.

I’m pretty picky with my pancakes. I don’t like bready ones. Especially whole grain bready ones.

So don’t worry – these aren’t your usual cardboardy whole grain pancakes! They’re soft and slightly moist.

I often make my Swedish pancakes or paleo buttermilk pancakes when I have some berries I want to use, but these banana oatmeal pancakes are my all-time favorite.

If you’ve got some bananas that are about to go bad, this is what you want to do with them (though these paleo chocolate banana muffins would also be a great choice!).

The bananas don’t need to be banana bread ripe, though. It’s fine as long as the peel has some black spots on it.

Even with just bananas and no added sugar, these banana pancakes are nice and sweet and maple syrup is totally unnecessary (but it’s always nice, isn’t it? ;)) Same goes with chocolate chips!

If you need to make some gluten-free pancakes but don’t want to buy any specialty flours, these are a great choice. They just use oat flour, which is nothing but ground up oats.

If you don’t have oat flour on hand, you can whirl some quick or rolled oats in a food processor, high-powered blender (like a Blendtec or Vitamix) or an electric coffee grinder until it’s very fine and powdery. It works just as well as store-bought oat flour.

My favorite way for small amounts is the coffee grinder and if I need more, a high-powered blender. Both get the oat flour really fine.

If you have a large food processor, you’ll probably need to grind more oats than you need for this recipe to get it to grind the oats finely enough. I have a large food processor and need at least a cup or two of oats for them to reach the blade.

Just make sure to use gluten-free oats / oat flour if you need these pancakes to be gluten-free!

Overall, these banana pancakes are easy to make but one thing that I’ve noticed is that they’re pretty difficult to flip in a cast iron skillet. You can definitely do it but I needed a lot of coconut oil.

My pan isn’t very well seasoned but still… I thought I should warn you. As soon as I switched to a regular non-stick pan, this wasn’t an issue.

School isn’t even out yet here in Bavaria for another two weeks but I know school is starting up soon in some parts of the US. These banana oatmeal pancakes are great to make-ahead for busy mornings as they reheat well and they’re also delicious when cold so they’d be a super dessert for the lunchbox. These banana breakfast bars from Crazy for Crust also look like a tasty option!

I originally posted this banana pancake recipe in 2013 but am re-sharing them today with new pictures and a video because they’re just so darn good (check out the reviews if you need convincing!). Here’s an old picture for reference (for the people wondering if this is really the recipe they’ve been making).

Questions about these banana pancakes?

  • How can I make these grain-free? I’ve been working on a grain-free version. I’ll post it once it’s as tasty as the oat flour version!

  • Can I use something other than flour? Oat flour absorbs liquids differently than other flours so I can’t really suggest anything. If you decide to experiment, let us know how it goes!

  • Can I use something in place of the bananas? I wouldn’t really recommend trying something else like pumpkin as nothing else is kind of sticky and really sweet like bananas.

    Since it’s the base of the recipe, I think a different recipe would be better if you don’t want to use bananas.

Banana Pancakes (gluten-free, 100% whole grain, dairy-free)

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Rated 4.9 by 44 readers
Banana Pancakes (gluten-free, 100% whole grain, dairy-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8-9 medium pancakes

Ingredients

  • 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces total, without the peel), mashed
  • 2 tablespoons (28 grams) coconut oil or unsalted butter (for a dairy-containing version), melted
  • 2 teaspoons lemon juice or vinegar (I've tried both white and apple cider vinegar)
  • 2 teaspoons vanilla extract
  • 2 large eggs (50 grams each, out of shell) or 2 chia eggs1 for vegan
  • 1 cup (95 grams) oat flour (make sure to use GF oat flour, if needed)2
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, optional

Directions

  1. In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
  2. In a medium bowl, mix together the remaining ingredients.
  3. Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps.
  4. Let the mixture sit for 10 minutes.
  5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it.
  6. Pour 1/4 cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake.
  7. Flip it and cook for another 90 seconds or until golden brown on the bottom.
  8. Continue with the remaining batter and serve the pancakes immediately.
  9. Cover and refrigerate any leftovers for up to 4 days. They're great reheated and cold.

Notes

  1. To make 2 chia eggs, mix 2 tablespoons ground chia with 5 tablespoons water and let sit for 5 minutes.
  2. To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.

Adapted from King Arthur Flour Whole Grain Baking

Recipe by  | www.texanerin.com

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205 comments on “Banana Pancakes (gluten-free, 100% whole grain, dairy-free)” — Add one!

  • Robyn Neudeck
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    October 22, 2018 @ 5:53 pm

    I made this today and they are amazing!! I didn’t have oat flour on hand so I threw old fashioned oats into the magic bullet and used that. They were fluffy, flavorful and sooooo easy! Next time I’ll throw some toasted walnuts in for variety. Thanks for the great recipe!

    Reply
    • Erin replies to Robyn Neudeck
      October 27, 2018 @ 8:12 pm

      I’m sorry for just now seeing your comment! I’m happy that you liked the pancakes. :) I do the same to make oat flour! Much cheaper than store-bought. Thanks for your comment!

      Reply
  • Sushma
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    September 28, 2018 @ 3:40 am

    Rating the recipe

    Reply
  • Sushma says
    September 28, 2018 @ 3:40 am

    Thanks much for the wonderful recipe, Erin! I made these (baked them on a sheet pan in the oven, am lazy 😛) and they are soooo good. My kids loved them too. The pancakes are all gone within 10 minutes. Had to stop myself from finishing off the last two, saved them for my hubby. And I kept telling myself these are guilt free so I could eat more 😊

    Reply
    • Erin replies to Sushma
      September 28, 2018 @ 7:54 pm

      Yay! I’m happy that you all enjoyed them. :) How did you bake them?! I’ve been wanting to try that. I keep a big batch of these in the freezer and it’s a pain to stand at the stove and make them one by one. Thanks so much for your comment!

      Reply
      • Sushma replies to Erin
        September 29, 2018 @ 5:15 pm

        I follow CCK’s method for baking pancakes: https://chocolatecoveredkatie.com/2017/08/06/how-to-make-pancakes-not-stick-to-the-pan/

        I use parchment lined sheet pan. Parchment paper is a must. My pancakes were thin as the batter spread in the oven, but very light and fluffy and they were all done baking in 10 mins. Maybe next time I would probably just pour all the batter in a smaller baking tray and bake like a cake and cut squares out of it.

        Reply
        • Erin replies to Sushma
          October 1, 2018 @ 10:03 pm

          Thanks so much for the reply! I doubled the recipe, used a jelly roll pan, and tried it using those directions. I poured it all into the parchment-lined pan but it took forever (maybe 45 minutes?). They came out pretty dense. I’ll have to maybe try two pans next time! Thanks again. :)

        • Sushma replies to Sushma
          October 2, 2018 @ 3:48 am

          You are welcome, Erin!
          Used 15 by 21 inch sheet pan when I baked the pancakes. As you mentioned, using two pans might work out since you doubled the recipe. Also, I added a 1/4-1/2 tsp baking powder to get fluffier result. Last night I baked the whole thing in an 8 by 8 glass pan. Was definitely denser than the baked pancakes on sheet pan, but this is my new go to breakfast, the lazy but tasty way 😊

        • Erin replies to Sushma
          October 2, 2018 @ 8:30 pm

          I tried to think how big 16 pancakes would be and thought a jelly roll pan would be about right but yeah… I was very wrong. ;) Thanks for the tip on the baking powder! Will also try that. I can’t wait to get these down perfect. The oven way saves so much time!

        • Sushma replies to Sushma
          October 3, 2018 @ 5:47 am

          I wish I could share with you a picture of my pancakes on sheet pan. They glued to one another, I didn’t use parchment paper the first time I baked, but after they cooled down, I was able to take them off the pan and they tasted awesome!

  • Theresa
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    September 5, 2018 @ 11:01 pm

    Your pancake recipe is the reason I get excited whenever there are ripe bananas in the house. I’ve experimented with adding millet, quinoa, buckwheat, and/or hemp flour to the oat flour (most of the time at least 50g of oat flour, then whatever other flour(s)), and they’ve all turned out well. The buckwheat blend had a stronger taste, but consistency-wise they’ve all been fine. Your recipes are fool-proof!

    Reply
    • Erin replies to Theresa
      September 7, 2018 @ 9:06 pm

      Oooh, you’re experimental! I’ve never tried any of those flours in these. I’ve been making these with tigernut flour recently and that works really well. Thanks for your tip and nice comment! :)

      Reply
  • Donna Sawchyn
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    September 3, 2018 @ 7:22 pm

    I must compliment you on these awesome, flavourful (sugarless) pancakes. I find internet recipes generally don’t turn out very well, but these are absolutely great. A keeper!

    Reply
    • Erin replies to Donna Sawchyn
      September 6, 2018 @ 9:15 pm

      Thanks for your compliment! I’m happy that they came out better for you than other internet recipes. :) Thanks again for your comment!

      Reply
  • Kristen says
    August 19, 2018 @ 11:59 am

    How different do these taste with the chia eggs instead of regular eggs?

    Reply
    • Erin replies to Kristen
      August 19, 2018 @ 2:04 pm

      Not at all different! I make them that way all the time.

      Reply
  • amanda says
    August 14, 2018 @ 3:14 pm

    Looks yummy! what can you replace the banana with?

    Reply
    • Erin replies to amanda
      August 16, 2018 @ 8:36 pm

      Thanks! Check out the question section. ;) I’m on my phone or I’d copy and paste it.

      Reply
  • Crystal McLean
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    August 2, 2018 @ 1:41 am

    I just made these and they are awesome! So delicious, fluffy and wonderful! It has been a long time since I have enjoyed a pancake (since having to go GF & Dairy Free!) Thank you for sharing! I have made many of your recipes and they have all been great!

    Reply
    • Erin replies to Crystal McLean
      August 2, 2018 @ 9:05 pm

      I’m so happy that you’ve liked all the recipes so much! And aww. Sorry that you went a long time without pancakes! I’m happy this recipe could help you out with that. :) Thanks for your comment!

      Reply
  • Eunique
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    July 18, 2018 @ 9:06 pm

    Just made them. They turned out great. Fluffy. Flavorful and Healthy. Excellent recipe. Honestly, all the recipes that I have tried from you, are great.

    Reply
    • Erin replies to Eunique
      July 18, 2018 @ 9:13 pm

      Aww, yay! I’m thrilled to hear that. And you’ve been busy with my pancake recipes! That’s great. :) Thanks again for your comment!

      Reply
  • Molly Graham
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    July 18, 2018 @ 4:58 pm

    I just finished making (and devouring) these pancakes. This is the best pancake I’ve ever had, and I’ve had a lot of them in 45 years! They are fluffy, light, moist, and taste like sweet banana bread straight from the oven. There’s not even a hint of a gluten-free texture….when topped with loads of butter, maple syrup, and walnuts, this is a food coma waiting to happen.

    Reply
    • Erin replies to Molly Graham
      July 18, 2018 @ 9:15 pm

      Wow! I sure was happy to read your feedback. :) I’m so happy that you enjoyed them! And yeah… pancake carb comas are tough to deal with. They’re the reason I can rarely make pancakes. ;) Thanks for your comment.

      Reply
  • Leigh says
    July 17, 2018 @ 10:35 pm

    Is there a calorie count on these?

    Reply
    • Erin replies to Leigh
      July 18, 2018 @ 9:13 pm

      I don’t have that info but could use this recipe analyzer if you’d like for the nutritional profile. :)

      Reply
  • Kelly
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    July 17, 2018 @ 5:17 am

    These look really good! I might have to try them soon!

    Reply
    • Erin replies to Kelly
      July 18, 2018 @ 9:05 pm

      Thanks! I hope you will. :)

      Reply
  • Mary says
    July 3, 2018 @ 8:43 am

    These were delicious will definitely do again

    Reply
    • Erin replies to Mary
      July 5, 2018 @ 10:49 am

      Yay! So happy to hear that. Thanks for your comment. :)

      Reply
  • sherri
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    June 12, 2018 @ 10:34 pm

    I’ve seen so many versions of these type of pancakes…but your particular pics are SOOOOO yummy looking.

    I am WAY more inclined to make these…oh…and I will be making these

    Thanks for sharing:))))

    Reply
    • Erin replies to sherri
      July 15, 2018 @ 3:58 pm

      Aaah. So sorry for just now seeing your comment! It was in the spam folder for whatever reason. :( I hope you enjoyed the pancakes if you got a chance to try them out!

      Reply
  • Erin says
    February 4, 2018 @ 6:44 pm

    These are THE BEST. I have been making these for years!!!!!❤️❤️❤️❤️❤️❤️❤️❤️❤️

    Reply
    • Erin replies to Erin
      February 4, 2018 @ 8:48 pm

      Yay! So happy you like them! Thanks for all the hearts. :D

      Reply
    • Rebecca replies to Erin
      April 5, 2018 @ 2:47 pm

      what does it mean Vanilla? Essence?
      Sorry im poo at baking!

      Reply
      • Erin replies to Rebecca
        April 5, 2018 @ 8:57 pm

        Vanilla extract. But vanilla sugar would be fine, too. :)

        Reply
  • Amy Smith says
    January 14, 2018 @ 8:55 pm

    This is the best pancake recipe that I have ever tried! Absolutely delicious! I added 1/2 cup of ground walnuts. This made the pancakes a little thick. What can I add to make the batter a thinner consistency? Will definitely make again!

    Reply
    • Erin replies to Amy Smith
      January 15, 2018 @ 6:23 pm

      So happy that you like them! You could add a little milk but I wouldn’t add too much. Thanks for your comment. :)

      Reply
  • Miki says
    December 24, 2017 @ 4:04 pm

    I tried your recipe but I found that the texture in the mixing bowl was too pasty and intact it seemed like drop biscuits when I tried to make the first pancake. What did I do wrong? I decided to add some almond milk. This was the right consistency for me. Aside from that, these are the best gluten free pancakes I’ve ever had. My husband loved them too.

    Reply
    • Erin replies to Miki
      December 24, 2017 @ 9:01 pm

      It’s hard to say what went wrong but as long as they worked out well, I guess all is good. :) Were your bananas super ripe? If you used not very ripe bananas, I could see that happening. Thanks for your comment!

      Reply
  • Christina
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    December 2, 2017 @ 7:07 pm

    I’ve been making these pancakes for years now. I’m here again because I need to print out a fresh copy of the recipe as ours is covered in ingredients that have splashed onto it! This is seriously the most delicious and healthy pancake recipe ever. My family prefers these pancakes over all other pancakes. My 4 year old loves them with chocolate chips added. My husband and I love them with peanut butter and maple syrup. I am so so so happy that you created this fabulous recipe!!

    Reply
    • Erin replies to Christina
      December 2, 2017 @ 9:03 pm

      And I’m so happy that you’ve been enjoying them the last few years! That’s awesome that your family prefers these over other pancakes. :) Thanks a bunch for your nice feedback!

      Reply
  • Angela says
    November 26, 2017 @ 6:29 pm

    We have a banana pancake recipe that we “like” but I found this recipe today because I wanted to try something different. Well, it turns out we don’t actually like that other recipe, we just didn’t know what we were missing. These pancakes are so much fluffier and not bread-y. Home run again!

    Reply
    • Erin replies to Angela
      November 28, 2017 @ 3:45 pm

      Haha. But it’s good that you thought that you liked the other recipe all this time. ;) Thanks so much for your feedback! I’m happy you found something you like more. :)

      Reply
  • Meredith Nix
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    September 6, 2017 @ 2:19 am

    These are the best pancakes I’ve ever made! My family of hungry males LOVE these pancakes. We just top with a little honey. Last fall I made these every time with an added large dollop of pumpkin and topped with maple syrup. I e given this recipe out so many times. So thankful for such an awesome oat flour recipe!

    Reply
    • Erin replies to Meredith Nix
      September 6, 2017 @ 8:16 pm

      Oh, wow. So happy that you’re liking them so much! I love the idea of adding pumpkin and maple syrup. Sounds delicious. :) Thanks so much for sharing the recipe and for your comment!

      Reply
  • Paula
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    August 22, 2017 @ 7:17 pm

    I added pecans to the recipe and they turn out great. I used a blender to make the oat flour. Taste like banana nut bread.

    Reply
    • Erin replies to Paula
      August 25, 2017 @ 7:32 am

      Walnuts is a great addition! Thanks for the tip and your feedback. :)

      Reply
  • Mac
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    June 11, 2017 @ 4:03 pm

    Just made these. No problem flipping them, they held together fine but I did increase the heat a bit. I used frozen bananas defrosted in the microwave and it worked fine, in case anyone was wondering.

    Reply
    • Erin replies to Mac
      June 11, 2017 @ 10:22 pm

      Good to know that frozen works just as well! Thanks for the tip. :) I’m happy you enjoyed them!

      Reply
  • Jennifer says
    June 3, 2017 @ 2:53 pm

    Thank you! Recently diagnosed with MS. Now living gluten,sugar and diary free. I love pancakes can’t wait to give these a try.

    Reply
    • Erin replies to Jennifer
      June 5, 2017 @ 8:59 pm

      I hope that you’ll enjoy the pancakes!

      Reply
  • Angie
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    May 24, 2017 @ 4:12 am

    thank you for the recipe!! I added chia seeds/topped with blueberries and it tasted delicious!!

    Reply
    • Erin replies to Angie
      May 26, 2017 @ 10:39 pm

      You’re welcome! I’m so happy you liked them! Thanks for your comment. :)

      Reply
  • Stacey says
    May 17, 2017 @ 9:57 pm

    What are the nutritional values of these pancakes?

    Reply
    • Erin replies to Stacey
      May 18, 2017 @ 9:14 am

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
    • Leigh replies to Stacey
      July 17, 2018 @ 10:53 pm

      I got about 195 calories per pancake …. anyone get something different?

      Reply
  • Heidi B says
    May 14, 2017 @ 5:18 pm

    I stumbled across this recipe this morning looking for something filling to make with 2 overripe bananas. I regularly make myself an individual oat flour pancake using flax seed instead of egg since it’s just 1 serving, and my mom always put P.B. on top of our pancakes, so I had a feeling I would love this recipe. It is GREAT! I will be exploring your site for more great recipes. This one is a keeper for sure!

    Reply
    • Erin replies to Heidi B
      May 16, 2017 @ 8:14 pm

      I’m so happy you gave it a try and that you liked the pancakes! I hope you’ll find some other recipes to try out. :) Thanks for your feedback!

      Reply
  • Nancy says
    March 22, 2017 @ 9:08 pm

    After 4 years of being grain free, we are slowly adding some traditionally prepared grains back into our diet a few times a month, but still not having wheat. I found a company that makes sprouted oats, and am trying this recipe with the oat flour. Previously, I had been making pancakes out of squash and eggs, or for a sweeter pancake, banana and eggs. I know that I used 1 egg per banana when I just made banana (no flour at all) pancakes. So, that might be your issue on why your pancakes are not holding together, not enough binder. For “regular” flour pancakes, the gluten is a very strong binder. For gluten free pancakes, there is no binder, so you have to find a way to bind the ingredients. Egg is not as strong as gluten, but it works. I followed your recipe, with the exception that I used a total of 5 eggs. I also mixed everything with a stick blender, rather than mashing the banana, in order to get a smoother texture to help bind. A few more tips would be to make sure you are using enough oil in the pan. I use a stainless steel pan and add a bit of oil each time I add pancakes to the pan. Lastly, since again, these pancakes will not hold together like pancakes that contain gluten, the size needs to be smaller than typical pancakes. I use a 1/4 cup measuring cup and pour out 1/2 to 3/4 of it for each pancake. This also helps the pancakes hold together better when flipping. I did all of these things and even added blueberries to the top, before flipping, and had no issues. Thanks for posting your recipe, and best of luck!

    Reply
  • Jennifer @ Because Food is Love says
    March 13, 2017 @ 5:12 pm

    These pancakes sound delicious! I love making healthier pancakes. I usually use whole wheat flour and add banana. (And my kids love it when I add chocolate chips 😊) I’ve used Greek yogurt and/or almond milk too but I’ve been wanting to experiment with out flour. I’m excited to try your recipe. Thanks!

    Reply
    • Erin replies to Jennifer @ Because Food is Love
      March 13, 2017 @ 7:58 pm

      I love whole wheat pancakes, too, but prefer the milder taste of oat flour. And it’s still 100% whole grain so I’m doubly happy. ;) I hope you’ll enjoy the pancakes! Thanks for your comment.

      Reply
  • Shannon says
    March 13, 2017 @ 5:38 am

    Haven’t been able to try this recipe yet, but just wanted to say that I LOVE that you posted the weight of the bananas without the peels – “2 large banana” recipe listings are so annoying, and I love that you’ve made it easy for me to make sure to do this correctly! Thank you! :)

    Reply
    • Erin replies to Shannon
      March 13, 2017 @ 7:56 pm

      Oh my gosh. Don’t even get me started on those recipes. ;) I won’t even make recipes with measurements like that because my final product won’t be anything like theirs! I’m happy you appreciate the gram measurements. :) Thanks for your comment!

      Reply
  • Jenn Kyle
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    January 2, 2017 @ 6:05 pm

    These pancakes are delicious! I made them for the first time following the recipe exactly and poured maple syrup over top. Next time, I plan on trying the suggestion of substituting the butter for applesauce in order to reduce the fat. I don’t eat gluten free, but I am trying to cut way back on the wheat in my diet. It’s nice to find delicious, easy to make recipes like this gem instead of buying processed pre-made foods or mixes. Thank you!

    Reply
    • Erin replies to Jenn Kyle
      January 2, 2017 @ 9:56 pm

      I’m happy that you enjoyed the pancakes! They sure are delicious with maple syrup. I’m not GF, either, but GF recipes really are delicious sometimes. :) Thanks a bunch for your comment!

      Reply
  • Jenna
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    November 26, 2016 @ 4:26 pm

    These were SO good! I made them for my husband and I this morning and added a few chocolate chips to the batter after I poured the pancakes onto the skillet. One slight modification that I made – I did about 1 tbsp. coconut oil and 1 tbsp applesauce and I thought it was perfect. Will definitely be making again!

    Reply
    • Erin replies to Jenna
      November 26, 2016 @ 5:59 pm

      Adding chocolate chips is always a good idea. :D I’m so happy you enjoyed them! Thanks a bunch for your comment.

      Reply
  • Kyrina
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    September 7, 2016 @ 4:39 pm

    As someone who is allergic to dairy and not a fan of the flavor of coconut oil I decided to experiment with 2 TBSP of plain applesauce and it worked all the same! Just about 25 less grams of fat ;) delicious and so easy to modify! Thanks!

    Reply
    • Erin replies to Kyrina
      September 7, 2016 @ 11:00 pm

      Awesome! That’s great to know. :) Thanks for your tip and the feedback!

      Reply
  • Tracy | Blush Hydrangeas
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    May 31, 2016 @ 11:22 pm

    These were great! I usually keep bananas on hand explicitly to freeze and keep for smoothies but wanted something more today. I love the texture of oat flour. I ground my own in the food processor and left some pieces so the texture looked very similar to yours. And added some walnuts for extra crunch. Thanks – these will be a great go-to pancake recipe!!

    Reply
    • Erin replies to Tracy | Blush Hydrangeas
      June 1, 2016 @ 1:56 pm

      Yum! I love that you added walnuts for some extra texture. I’m so happy that you gave these a try and enjoyed them! Thanks for your comment. :)

      Reply
  • Rowan
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    March 12, 2016 @ 9:03 am

    How much is one serving? It says it makes 8-9 pancakes…but is that more than one serving? Thanks for your help, I can’t wait to make these!!

    Reply
    • Erin replies to Rowan
      March 12, 2016 @ 9:04 pm

      That’s hard to say because it depends on how much you want to eat! I wouldn’t suggest a serving of 8-9 medium pancakes for one person, though. ;) I think 2 or 3 pancakes would be more reasonable. I hope you’ll enjoy them!

      Reply
  • Amanda
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    January 16, 2016 @ 5:08 am

    My kids love these (as do I)! So easy and they’re just delicious. You have such a talent!! I always look forward to seeing what recipes I can try next!

    Reply
    • Erin replies to Amanda
      January 16, 2016 @ 12:23 pm

      Aww, thanks! What a nice thing to say. :) And I’m so happy you and your kids enjoy the pancakes so much! Thanks a bunch for your comment and feedback.

      Reply
  • Grace
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    December 22, 2015 @ 10:30 am

    These are just fantastic and were delicious! And we’re so quick to whip up for eveyone at breakfast. thanks for sharing :)

    Reply
    • Erin replies to Grace
      December 23, 2015 @ 3:47 pm

      And thank you for your feedback! I’m so happy you enjoyed them. :)

      Reply
  • Theresa
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    December 9, 2015 @ 6:21 pm

    These pancakes are so delicious! It’s a hit in my family every time I make them.

    Reply
    • Erin replies to Theresa
      December 9, 2015 @ 6:47 pm

      Yay! So happy to hear that. Thanks for your feedback. :)

      Reply

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