Oat & Banana Pancakes with a drizzle


Our Oat and Banana pancakes are a real treat for the kids with a hidden healthy kick!


  • 125ml milk (organic cows, oat, almond)    

  • 2 eggs

  • 1 ripe banana, mashed

  • 100g rolled oats

  • 2 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon


  • 200g raspberries

  • Juice and zest of 1 lemon

  • 2 tbsp runny honey


  • Mash the banana

  • Beat the eggs in a separate bowl

  • Pour the eggs into the mashed bananas and mix together

  • Add all of the dry ingredients to the wet ingredients and mix well

  • Heat a frying pan on a medium heat and add a little oil, making sure it coats the pan

  • Pop desert spoonfuls of the mixture into the pan and cook for three to five minutes until the pancake starts to bubble and the underside is golden

  • While the pancakes are cooking, whizz all of the topping ingredients together

  • Serve the pancakes warm with a drizzle of the raspberry sauce over the top


  • To make smaller pancakes, use a teaspoon



15 mins

Five minutes prep time followed by 10 minutes cooking time, and these pancakes will be perfect!


This recipe will give you enough pancakes and drizzle for four servings.

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