Banana Pancakes

I just love pancakes! I could eat them for breakfast, lunch and dinner. These banana pancakes are amazing and literally take five minutes to put together.

They have been so popular over the last few years so we decided to give them a little revamp for you to make them even better. We’ve added some chia seeds to help thicken up the texture and some almond milk to improve the flavour and texture. Get cooking and let us know what you think!


Serves: 4

Difficulty: easy


100g porridge oats, 1 cup

200ml almond milk, 1 cup

80g ground almonds, 1 cup

2 very ripe bananas, mashed

2 tablespoons maple syrup

1 tablespoon chia seeds

2 teaspoons cinnamon

Pinch of salt

Coconut oil for cooking


Place the oats into a food processor and pulse until they form a dusty flour, about 2 minutes. Place into a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well to remove any lumps. Once combined, add in the almond milk, mashed bananas and maple syrup and mix really well until a pancake batter forms.

Leave the pancake batter to one side to thicken up for at least 10 minutes.

Place a frying pan over a medium heat and add a tablespoon of coconut oil. Once warm, add spoonfuls of the pancake mixture, the size of the pancakes you would like to cook (I like mine about 8cm across), using your spoon to shape them into circles.

Leave the mixture to cook, untouched, for 2-3 minutes until the bottom has cooked. Flip the pancakes over and cook on the other side for another 1-2 minutes.

Once cooked, remove the pancakes and top with maple syrup, sliced bananas or whatever you like best.