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Banana Bread Pancakes

By Teresa Cutter

Banana Bread Pancakes
Banana Bread Pancakes

What's great about it

Now you can enjoy banana bread for breakfast - as pancakes! These high-protein pancakes are decadent, delicious and sweetened only with bananas and a little maple syrup. This breakfast will keep you nourished and satisfied all morning. The perfect recipe to share on Shrove Tuesday.

Ingredients

Serves 2-4
 

½ cup rolled oats

½ cup desiccated coconut

1/2 cup milk of your choice (rice milk or coconut milk)

3 eggs

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

1 teaspoon gluten-free baking powder

1 tablespoon flaxseed, ground or chia seeds

1 banana, smashed

maple syrup to serve

Greek style yoghurt or coconut yoghurt to serve

blueberries or extra banana to serve

Method

 

  1. Combine oats, desiccated coconut, milk, eggs, cinnamon, vanilla, baking powder and flaxseed.
  2. Rest the batter for 30 minutes.
  3. Fold smashed banana and mix through.
  4. Heat a non–stick pan over a low heat with a little olive oil and spoon in the pancake mix, 2 tablespoons of mix per pancake.
  5. Cook over a low heat so that it cooks through.
  6. Flip over and cook the other side.
  7. Serve drizzled with pure maple syrup and a dollop of yoghurt.
  8. Add some sliced banana or blueberries over the top.

Notes and Inspiration

Make this gluten-free by using ½ cup ground almonds in place of rolled oats, and omitting the milk.

Boost protein by adding 2 tablespoons Healthy Chef Protein.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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