I love pancakes! But I don’t love the white flour used to make them and a lot of alternatives just don’t cut it in my book. So, I have found the solution for an alternative that tastes very very good!!

Banana pancakes made with all things good for you 😊

No white flour in site.

Technically not gluten free, but this is solved by buying gluten free rolled oats.

Nutritional information (per serve)

  • 275 calories
  • 6.1g Fat
  • 49.3g Carbohydrates
  • 9.8g Protein

From a nutritional point of view you are filling your body with a good serve of potassium, pectin; a form of fibre, magnesium, vitamin C and B6 from the bananas. More vitamins, minerals and antioxidants and a very good source of fibre – beta-glucan, from the rolled oats. Eggs, being a perfect protein source, contain all the essential amino acids our bodies need in the right amounts. They are a natural source of key nutrients including omega-3 fatty acids, vitamins A, E and B12, antioxidants and choline.

These have been tried and tested on teenagers too and received the tick of approval. So these are now our standard go-to for a pancake weekend breakfast.

Add some fresh blueberries and a drizzle of honey or maple syrup, or, I also love to put a bunch of berries in a blender and whip up into a puree and spoon this onto the pancakes….drool…yum.

Banana Pancakes (serves 2)


2 bananas

2 eggs

1/2 cup rolled oats

1/2 tsp baking powder

pinch of salt

honey or maple syrup to serve (optional)

fresh fruit of your choice to serve


Combine the peeled banana, eggs, oats, baking powder and salt in a blender until smooth.

banana pancake batter

Heat a non-stick frying pan over medium heat.

banana pancake mix in frypan

Fry spoonful’s of the batter until golden brown on both sides.

banana pancake mix finished product

Serve with a drizzle of honey or maple syrup and fresh fruit of your choice.