Banana pancakes

Pancakes can feel like such an indulgent treat, but depending on your choice of ingredients they can also make a wholesome and nourishing breakfast….. or snack as is often the case for me.

A delicious pancake needs very few ingredients as I’ve found, although they need a little more care when cooking and flipping or they will break up in the pan, and there will be no pancakes for you! ….can never resist a Seinfeld pun 😀

I was out shopping this morning and seeing an ‘organic’ pancake shake and mix bottle seemed to spur me into action with this post because I’ve been ‘meaning to do it’ but taunting everyone with photos instead. Sorry ❤️ Ok great, so the product was organic but is it really any better than the non-organic highly refined pancake shakers on the shelf? I’m sure the creators would have you believe it is, but given these mixes can still contain, gums, added sugars and ‘flavours’ I’m going with no. I’m also 100% certain you could whip up my pancake batter a lot faster than the two minutes you usually spend shaking those plastic containers anyway! They’ll slap ‘organic’ on anything these days and hope people will buy it 🙄

This recipe is really for one person, but it could do two as a snack. I have mixed up the toppings many times over and think I can confirm absolutely anything is good on them. I’ve had fruit and yoghurt (Coyo vanilla yoghurt – amazing!), nut butter, pumpkin and adzuki bean casserole with kimchi, avocado, mashed sweet potato and goats cheese…. it’s all good, and the sky’s the limit! Hope you enjoy these ❤️

Banana pancakes

Banana Pancakes
Makes 6 small (pikelet-sized) pancakes


  • 1 medium banana
  • 1 egg
  • 1 Tbsp coconut flour (an Australian Tbsp, which is 20ml)
  • 1/4 to 1/2 tsp cinnamon
  • Ghee or coconut oil for frying
  • Toppings of choice


  1. Mash the banana in a bowl until almost all the bigger lumps are gone, then add in the egg, coconut flour and cinnamon and mix well to combine. It will still be lumpy and that’s OK! See my pic at the end. They fry up perfectly lumps and all 😉
  2. Heat ghee or coconut oil in a pan over medium heat, then drop in small amounts of batter (pikelet-sized) and fry on one side until lightly browned, then flip and cook the other side. It was roughly 1.5 minutes each side for me. Don’t make your pancakes too big and don’t flip them before they’re ready or they’ll break!
  3. Repeat step two until all batter is used
  4. Top with anything you like, they work with sweet and savoury toppings! Some of my favourites are nut butter, fruit and a dollop of vanilla coconut yoghurt or roast sweet potato and goats cheese. Choose whatever you love ❤️

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