A pancake is a craving I get occasionally, but when it arrives, it does so with a heavy desire for an indulgent and glamorous plate. These pancakes are made from gluten free rolled oats, pulsed into a flour, and then whisked in with eggs, milk and the usual suspects. The star of the show though, is the caramelized bananas on top – because I like to be extra glam on certain mornings.

The beauty of this batter is that it comes together real quick, but the cooking time may take a little longer than a gluten-filled pancake. But I assure you these are fluffy and a delight!

The Recipe
4 pancakes


100 g gluten free rolled oats, pulsed into a powder
1 tsp baking powder
¼ tsp salt
½ tbsp castor sugar
½ tsp cinnamon
1 egg, whisked well
125 ml milk (regular or soy milk)
1 tsp apple cider vinegar

½ banana, skinned and sliced and cut lengthways thickly
2 tbsp brown sugar
½ tsp vanilla extract
¼ tsp cinnamon
pinch of nutmeg
pinch of clove
½ tbsp butter
pinch of salt

To serve: butter, maple syrup, etc.


Whisk the oat flour, salt, sugar, cinnamon and baking powder in a large bowl
In another measuring jug, pour the milk and add in the apple cider vinegar and set aside for 10-15 minutes
Then add the milk mix and whisked egg into the dry mixture with a spatula and do not overmix. Set aside the batter for a few minutes
Use butter or oil to cook the pancakes for 3-4 minutes on each side (ensure bubbles rise up)

Melt butter in a small pan
Add the bananas, brown sugar, vanilla, cinnamon, nutmeg, clove and salt and caramelize in the pan
Place the bananas on top of the pancakes and serve with maple syrup and nuts

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.