Super simple gluten free pancakes


Serves: 6-8 pancakes (2 people)

Prep time: 5 mins

Cooking time: 10 mins

Difficulty: easy








  • 2 ripe bananas
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 tablespoon fine oatmeal
  • 1 teaspoon of coconut oil (for frying)


  • pre heat the coconut oil a frying pan over a medium/low heat (this is key – it means that the pancakes can cook through with out burning before flipping!)
  • Mash the bananas with a fork.
  • Whisk the eggs and add to the banana mash with the vanilla, oat meal and cinnamon. Combine together thoroughly.
  • Add two tablespoons of mixture to the pan and fry until just about set, then flip. This will ensure that both sides of the pancake are a nice golden brown and cooked through. Repeat the process for the rest of the mixture.
  • Serve with a topping of your choice !


These pancakes are a great alternative to their sugary counterpart. I love to eat them smothered with almond butter and topped with fresh fruit and nuts. They also taste great drizzled with maple syrup, sliced banana and dusted with a little more cinnamon. They are super easy to make, and are so versatile flavour wise they will please even the fussiest of eaters ! They are best eaten hot from the pan – if I am making a big batch I put the oven on low and put them in there covered in foil to keep warm before serving.




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