Whip up a batch of these banana pancakes for your next breakfast or brunch-time gathering. The recipe is so simple too, just chuck all the ingredients into a blender, blend and pour. There are also gluten free and vegan options in the recipe so no one misses out! These pancakes are topped with fresh banana, chopped walnuts and endless maple syrup, but other toppings could include fresh berries, peach, poached pears or even bacon.


15 minutes


Ages 12+


1 1/2 cups wholemeal flour (Gluten free option: gluten free flour) | 1 tbsp maple syrup | 2 1/2 tsp baking powder | 1/2 tsp sea salt | 2 large ripe bananas | 1 1/4 cup milk (Vegan option: almond milk, soy milk) | 2 large eggs (Vegan option: 2 tbsp of water mixed with 6 tbsp of ground flax seed) | 1/2 tsp vanilla extract | For serving: maple syrup, sliced banana, blanched almonds


  1. Blend all the ingredients in a blender until smooth. Don’t over process, some small chunks of banana will make for nice pancakes.
  2. Heat some coconut oil or butter in a fry pan on a low to medium heat. Pour out some of the pancake mixture carefully to create a nice circle.
  3. Cook for a few minutes until the top has completely bubbled, then flip. Cook for a minute longer then pop onto a plate. Place another plate on top to keep them warm.
  4. Repeat until you have used the rest of the mixture.


To serve, top with some ice cream, sliced banana and walnuts.

Recipe + Photography The Macadames