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Divine banana pancake recipe for all day energy

Most pancakes tend to pack on the pounds because they're full of flour and sugar. These ones do the opposite and taste even better! Full of bananas, almonds, oats, coconut oil, and cinnamon.
Course Breakfast
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 2
Author Laura Livesey


  • 2 cups dry rolled oats If you’re gluten sensitive you may want to try Bob’s Red Mill:[/fusion_builder_column]
  • 1 banana
  • 1 1/4 cups almond milk or other nut milk
  • 1 Tbsp chia seeds mixed with 3 Tbsp water or you can use an egg
  • 2 Tbsp coconut oil melted is best
  • 1 Tbsp ground cinnamon
  • 1 Tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar add last


  1. Mix your "chia egg" first. Into a mug, add 1 Tbsp chia seeds and 3 Tbsp water. Mix with a fork and set aside for 10 mins or more
  2. Add all the other ingredients into your blender (except apple cider vinegar)
  3. Add your chia egg mixture into the blender and finally add your apple cider vinegar last so that it doesn't react for too long with the baking soda before you get them in the hot pan!
  4. Blend for about 30 seconds until smooth
  5. Cook your pancakes on a preheated medium-hot pan with some coconut oil melted on it – I use this crepe pan for easy flipping and perfect size!

Recipe Notes

Pancake Topping Ideas

Spread coconut butter on your pancakes and then either cover in fresh fruit - I like to whizz up a kiwi or mango for a healthy fruit syrup, or mix up 1 tsp agave or maple syrup with raw cocoa powder (1 Tbsp or so), then drizzle this onto pancakes. Top off with a sprinkle of dessicated coconut and a few slices of banana!