All the deliciousness of banana bread… in a pancake! Stack them up and load them with your favourite toppings for the ultimate weekend breakfast. They’re super squidgy, with loads of natural sweetness from the banana and a hint of spice from the cinnamon. These banana bread pancakes are also gluten and dairy-free.
Can I use flour?
Using oats instead of flour adds an extra boost of protein, fibre and flavour! Whole rolled oats are simply blitzed in a food processor until fine and powdery. However, if preferred, the oats can absolutely be replaced with gluten-free plain flour.
Can I make banana bread pancakes vegan?
Yes! Simply swap the egg for a flax or chia egg.
Cover the pancakes in your favourite yoghurt, fruit (I like to microwave frozen blueberries to make them extra juicy) and maple syrup. You won’t be disappointed! Or if you’re feeling a little more indulgent, why not try:
- Melted chocolate
- Caramel sauce
- Ice cream (dairy free if necessary)
- Butter and jam
If you like the sound of these, there’s a tasty loaf that’s calling your name! Make sure to check out my Biscoff banana bread (made with homemade gluten-free Biscoff spread).
As always, let me know if you give these a go. If you get a snap of your beautiful breakfast stack, don’t forget to tag us on Instagram @BlueSkyEating. Happy flipping! 🙂
Banana Bread Pancakes
- 2 ripe bananas
- 1 egg
- 1/4 cup (55ml) almond milk
- 1 cup (90g) rolled oats (certified gluten-free if necessary)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 tsp maple syrup
- 2 tbsp coconut oil
- In a blender or food processor, blitz the oats until flour-like.
- Add the cinnamon, baking soda, baking powder and salt. Blend again to combine.
- In another large bowl, mash the bananas.
- Add the egg, vanilla, almond milk and maple syrup to the mashed bananas. Mix well.
- Add the dry ingredients to the wet ingredients and fold gently until just combined.
- Melt coconut oil in a large frying pan over a medium heat.
- Once the oil is hot, add about 1/4 cup of the mixture to the pan per pancake. Use the back of the cup/spoon to smooth gently into a round shape. Lower the heat slightly.
- After about 2 minutes, or once the bottom is golden brown, flip each pancake.
- Fry for another 2 minutes on the other side.
- Once cooked, transfer the pancakes to a piece of kitchen towel to soak up any excess oil.
- Stack and cover with your favourite toppings!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.