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A stack of banana bread pancakes on a white plate, topped with yoghurt and blueberries.
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5 from 2 votes

Banana Bread Pancakes

A delicious, healthy, gluten-free breakfast! Naturally sweet and perfect for topping with yoghurt and berries.
Course Breakfast
Cuisine American, European
Keyword banana, breakfast, Dairy-free, gluten-free, Pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 pancakes
Calories 446kcal


  • 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!