Vickys Banana Cinnamon Pancakes Recipe

Name: Vickys Banana Cinnamon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 158 grams (1 cup) rice flour; 120 grams (1 cup) oat flour; 280 grams plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*; 2 tsp baking powder; 1 1/2 tsp ground cinnamon; 1/2 tsp salt; 270 ml coconut milk plus extra as required; 2 tbsp maple syrup plus extra for garnish; 2 tsp vanilla extract; 1 tbsp olive oil plus extra for pan; 2 overripe bananas, mashed; 1 ripe banana, sliced, for garnish

Servings: persons

158 grams (1 cup) rice flour
120 grams (1 cup) oat flour
280 grams plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
270 ml coconut milk plus extra as required
2 tbsp maple syrup plus extra for garnish
2 tsp vanilla extract
1 tbsp olive oil plus extra for pan
2 overripe bananas, mashed
1 ripe banana, sliced, for garnish

1
Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
2
Mix the flour, baking powder, cinnamon and salt together in a bowl.
3
Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
4
Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
5
Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
6
Taste the batter to see if you want to add more syrup.
7
The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
8
Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
9
When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
10
They should be an even brown.
11
The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
12
Stack on warm plates and garnish with sliced banana and some maple syrup

683

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 158 grams (1 cup) rice flour, 120 grams (1 cup) oat flour, 280 grams plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*, 2 tsp baking powder, and more.

Yes, Vickys Banana Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Banana Cinnamon Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions