Banana and Oat Pancakes

These banana and oat pancakes are a great way to start the day and the perfect vehicle for your favourite breakfast toppings. Ideal for stacking and sharing!
Prep Time7 minutes
Cook Time12 minutes
Servings: 2 people


  • 1 small banana
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1 tsp ground flaxseed
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3/4 cup oats
  • 1/2 cup almond milk
  • 1/2 tsp bicarbonate of soda
  • 1 tsp coconut oil

To Serve

  • 1 tbsp maple syrup
  • 1 tbsp coconut milk yoghurt
  • 1/2 cup raspberries


  • Add the oats, banana, flaxseed and almond butter to a food processor. Blend well to combine.
  • Add the almond milk, maple syrup, lemon juice and bicarbonate of soda. Blend well to form a thick, smooth batter.
  • Lightly grease a non-stick pan with a little coconut oil over medium heat.
  • Add a ¼ cup of batter at a time to the pan, forming a circular pancake. You should be able to fit 2 pancakes in the pan at a time. Cook for 2 minutes each side or until golden brown all over and cooked through.
  • Repeat with the remaining batter – you should get 6 pancakes from the mix.
  • Stack three pancakes per person, drizzle with maple syrup and top with coconut yoghurt and fresh raspberries to serve.


CNM recommends the use of organic ingredients.