These make thick American-style pancakes as opposed to the French crêpes.  They are a good base for adding other fruits or serve with honey and fruit on the side.  I sometimes add a teaspoon of cinnamon too.

Makes 10 – 14

  • 2 or 3 medium bananas
  • 150g plain or gluten-free flour
  • 1tsp baking powder
  • 1 tbsp vegetable oil and more for the pan
  • 200ml oat milk
  1. Mash the bananas well with the back of a fork.
  2. Mix the flour and baking powder together in a bowl.  Add the mashed banana and vegetable oil.
  3. Add the oat milk and whisk it altogether.  It will create a thick batter.
  4. Heat a little small amount of vegetable oil in a frying pan on medium/high heat.
  5. Dot tablespoonfuls of the mixture around the pan.
  6. Flip the pancakes over when you see air bubbles popping on the surface and that the outsides are looking less glossy.
  7. You’ll need to do several batches. Serve immediately or keep warm in a low oven while you make the rest.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

  • Better-for-them nachos

    Create a slightly healthier bowl of nachos for family movie night by toning down the cheese, ditching the sour cream and serving with lots of crunchy diced peppers, avocado, tomato, coriander, and lime.

  • Egg-free Salmon Fishcakes

    These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3.

  • Lentil ragu and spaghetti

    This freezable veggie ragu or Lentil spaghetti veggienese, packs in four of your five-a-day and is high in fibre and protein.

  • Homemade Sweets

    This recipe for no-sugar delicious sweets is from chef Claudine Boulstridge.

  • Mango Coconut Lolly

    Maya is mum to an 8-year-old with multiple food allergies, and one-half of Indonesian street food business

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter


Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)


You have Successfully Subscribed!