Cranberry Banana Pancakes



  • 2 cups ground oat flour (store bought, or home ground rolled oats)
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 medium ripe bananas
  • 2 tablespoons ground or whole flaxseed
  • 1 cup almond milk
  • 1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 4 tablespoons unsalted butter or cooking oil
  • Maple syrup, optional for topping
  • Additional Craisins® Dried Cranberries, optional for topping
  • Walnuts, optional for topping


Add all ingredients (except the Craisins® Dried Cranberries, butter/cooking oil and optional toppings) into a blender, and blend until combined. If you do not have a blender, mash the bananas well and whisk all ingredients until combined.

Fold the Craisins® Dried Cranberries into the batter.

Preheat a medium skillet over medium heat, adding a tablespoon of butter or oil once preheated. Ladle ¼ cup of batter to make a medium sized pancake; flip once the pancake starts to bubble after a few minutes and the bottom is light brown. Complete cooking until both sides are light brown and pancake is cooked through. Serve with additional Craisins® Dried Cranberries and your favorite toppings.


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