Banana fritter pancakes

Banana fritter pancakes

These sinfully healthy pancakes satisfy your naughty and your nice side at the same time.

10 min, prep
10 min, cook

Nutrition per portion

  • Calories597
  • Protein25
  • Carbs81
  • Fat22
  • Sat8
  • Fibre11


  1. 1

    In a food processor, or milling machine, mill the oats until they become powdered. Tip them into a bowl with the baking powder, baking soda, salt and mix.

  2. 2

    In a separate bowl, whisk together the almond milk and egg. Then slowly add the wet ingredients to the dry ingredients while whisking thoroughly until you have a thick batter. You can add a little bit more almond milk if necessary. Leave the pancake mixture to sit for a few minutes while you prep the banana.

  3. 3

    Peel the banana and slice long ways then cut each half horizontally in half again. Heat 1/2 a tsp of coconut oil in a large frying pan on medium heat. Turn the oven to a very low heat (50oC) ready to keep the pancakes warm after cooking.

  4. 4

    Use a large serving spoon to spoon in the pancake batter into the pan. We make our pancakes about 3 inches across. Cook for 3-5 minutes until the top has bubbles appearing then flip with a spatula. Cook the other side for 2-3 minutes. Place the pancakes on a plate in the oven. Repeat with the remaining mixture.

  5. 5

    Heat the remaining coconut oil in the frying pan. Fry the banana halfs for a minute, flat side down. Turn over and drizzle over the honey, cook for a further minute. Turn a few more times until the bananas caramelize in the honey.

  6. 6

    Stack the pancakes up. Place a spoonful of yogurt on top and gently rest the bananas on top. Sprinkle over the pumpkin seeds and any additional honey. Enjoy!