June 3, 2020
Recipe image
Gluten Free
Dairy Free

What’s my favourite breakfast food? If it isn’t obvious so far, the answer is PANCAKES! However, sometimes I just don’t have time for measuring out loads of different ingredients. Delicious!!

Egg image


  • 1 large banana , mashed (should be around 1/3 to 1/2 cup when mashed)
  • 2 eggs

Optional add ins:

  • If you like your pancakes fluffy then add 1/8 tsp baking powder but if you enjoy a denser pancake leave it out
  • 2 tbsp nut butter, pb2/peanut flour, almond flour or desiccated coconut is SO AMAZING, and even more filling – even if you don’t like peanut butter, you cant actually taste it that much.
  • Personalise the taste for example add chopped nuts, cacao nibs, flavour with spices like 1/4tsp ground cinnamon or try adding fruit like a 1/4 cup blueberries/ raspberries


  1. Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder…).
  2. Heat a non stick skillet and melt some coconut oil. Tun the heat down to medium-low.
  3. Pour a circle of batter into the pan (I used about 1 or 2 tbsp of batter per pancake).
  4. Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
  5. Serve warm with whatever the heck you want