Nutritious banana pancakes for a great start of the day!

What’s the greatest thing about weekends? That there is absolutely no rush in the morning. It’s this time of the week when you can enjoy delicious breakfast and have time to prepare it. Add great amount of nutrition and energy to it and you have a recipe for perfect Saturday or Sunday. Take 30 minutes to prepare these delicious pancakes and take as long as you like to enjoy them. This recipe is not only bursting with delicious flavour, but also with magnesium, potassium, vitamin B6 and proteins, it’s suitable for vegans and vegetarians - and can be gluten free, if you’ll make sure the ingredients state no gluten on the label.


  • 1,5 cups gluten-free all purpose flour 
  • 2 cups gluten-free oat flour
  • 0,5 cup almond flour
  • 1,5 tablespoon of baking powder
  • 1 teaspoon sea salt
  • 1,5 teaspoon ground cinnamon
  • 0,25 teaspoon ground nutmeg
  • 1,5 tablespoon of vanilla extract
  • 2 medium size ripe bananas
  • 3 tables of spoon melted coconut oil
  • 2,5 tablespoons maple syrup
  • 2,25 cups plant based milk
  • 0,75 cups chopped raw walnuts
  • 0,25 cups rolled oats

For serving:

  • Slices of banana
  • Maple syrup


  1. Mix all the dry ingredients in a large bowl. Whisk to combine and set aside.
  2. Now in a separate mixing bowl mash the bananas.
  3. Add melted coconut oil, vanilla extract, maple syrup, and plant based milk to bananas and whisk to combine.
  4. Add the wet ingredients to the dry ones and mix everything together. Then add the chopped walnuts and oats and gently mix until the dough is perfectly combined. It should be thick but still pourable.
  5. Heat a large nonstick pan over medium heat. Rub it with coconut oil.
  6. Make sure the pan is hot (you can do it by putting a drop of water on the oil - if it sizzles it’s ready), pour 0,25 cup of the dough onto the pan. Cook for approximately 2 minutes - until surface of pancakes have some bubbles and the edges look dry. Flip the pancake and cook for 2 more minutes until browned on the underside.
  7. Transfer cooked pancakes to a baking sheet or plate and keep warm in 100 degree C oven. Continue preparing next pancakes (you should get around 15 of them from this recipe).

There is a big risk you and your lucky breakfast companion will eat them all, but if not don’t worry - you can store them in the fridge and reheat in the oven or even using a toaster. Bon Appetit!

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