banana pancakes

Can you believe these pancakes have just 3 ingredients? All you really need is a good non-stick frying pan to avoid using excessive cooking oils and you’ve got yourself a super healthy start to the day.


First of all, puree the bananas. This can be done using a hand-blender or even by mashing with the back of a fork, as long as a smooth paste is created without lumps.

Whisk in the milk using a fork to combine.

Add the oat flour gradually to avoid lumps in the pancake batter. You can use buckwheat or other alternative gluten free flours if desired, but oat flour can easily be made in a food processor using a milling blade and has many health benefits.

Heat a non-stick frying pan with 1 teaspoon if cooking oil or a spray oil. Add 1-2 tablespoons of pancake mix and spread with the back of the spoon to create small pancakes, approx 10cm in diameter and 5mm thick. Lightly fry for 3-4 minutes, until small air bubbles appear on the surface, then flip with a spatula and cook for 2 minutes on the other side. Repeat with the rest of the mix, which will make 5-6 pancakes.

Stack with favourite fruits, and optional maple syrup if a little indulgence is required on an early morning.

Nut FreeGluten FreeNo Added Sugar


200g bananas (approx 2 bananas)

4 tablespoons (60ml) soya milk

80g oat flour



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