Banana Pancakes

We love and quick, simple and nutrition breakfast and these banana pancakes are just that. They’re also great fun as you can decorate them however you like with your favourite  fruits, nuts and seeds. The mix will keep in the fridge for a couple of days too, so they are easy for weekday mornings too.

Makes 4 large pancakes


3/4 cup rolled oats
1/3 cup spelt Flour
1 tsp cinnamon
Pinch salt
1 tsp baking powder
2/3 cup almond milk
1 egg
1 tbsp Maple Syrup

To Cook 

Banana x 1 1/2 – sliced
Coconut Oil

To Serve 

Your favourite yoghurt
Fresh Fruit
Maple Syrup

Mix together all the dry ingredients in a medium size bowl. Add in the wet ingredients and whisk together until you have a smooth mixture.

Heat a little coconut oil (1 tsp) in a non-stick pan, once melted and your pan is hot, spoon in 3 tbsp of mixture into the pan. Once bubbles form on the outside, place sliced banana on the top and gently press into the pancake.

When the underside is becoming slightly brown, carefully flip over the pancake and cook until browned. Repeat with the remaining mixture.

Serve with maple syrup, fresh fruit, yoghurt and any other of your favourite toppings. I love to add in some walnuts as well.

NOTE – you can use gluten free oats and gluten free flour as well.


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