Banana pancakes

Everyone loves pancakes, and if you avoid gluten and or if you simply want to enjoy your favourite weekend breakfast in a healthier way, look no further!

These pancakes taste like the ultimate indulgent treat, says UK-based recipe developer and blogger Eli Brecher.


  • 1/2 cup oat flour (just grind oats in a food processor)
  • ¾ mashed banana (save ¼ for topping)
  • 1 egg
  • 2 tbsp almond milk
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp coconut oil, for frying


  1. Mix the wet ingredients well in a large bowl and the dry ingredients in another.
  2. Add the dry ingredients to the wet ingredients and whisk everything together thoroughly.
  3. Heat the oil in a frying pan and add 2 tbsp of the batter per pancake.
  4. Cook for about 2 mins per side until golden, then flip. Continue with the rest of the batter.
  5. Top with remaining banana slices and an optional drizzle of maple syrup! Serve hot.

About Eli

Eli Brecher is a UK-based recipe developer, blogger, food stylist and photographer. She has been living with Crohn’s disease from the age of 8, and is pursuing a degree in human nutrition. Follow her on Instagram @cerealandpeanutbutterand read her blog

Cooking time

10 mins