Banana pancakes

These are super quick and easy, just whizz everything in the blender and cook. Great for kids, breakfast, post workout or a mid-afternoon snack. They will keep in the fridge for a couple of days so you could always double the recipe and make extras. Freeze any bananas you have that are going soft so you have them handy for these pancakes or the banana bread recipe. Thanks to Matt Gardner for this recipe which I've adapted slightly.


1 banana

2 eggs

3/4 cup of oats

2 tsp cinnamon

splash of water or milk if required

Serves - one with 3 thick pancakes

Optional extra's - 1tbsp ground flax seed, 1 tsp vanilla extract, 1/2 tsp bicarbonate of soda, pinch of salt

Serve with yogurt and fruit / crushed nuts and a drizzle of maple syrup / grated apple, sprinkle of cinnamon and toasted flaked almonds


  1. Put all the pancake ingredients in the blender and whizz until fluffy.
  2. Melt a little coconut oil in a pancake pan or frying pan and then cook big blobs of pancake batter until they bubble, then flip and cook for about a minute.
  3. Eat with your favourite topping.

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