Food, Organics, Sugar-Free
Comments 2

Banana and cinnamon pancakes that will rock your world

It’s a tradition in our relationship to go out for breaky on Saturday mornings. Aaron and I usually jump between a few local cafes as a way to ease ourselves into the weekend. But with me back at  boot camp this week I accidentally threw our ritual into chaos.

By the time I got home from my session Aaron was awake and happily resting on the couch watching a movie. But when I walked through the door I felt like I’d committed somewhat of a  cardinal sin; our Saturday morning vibe was out of joint. We were both pretty keen to stay at home and simply enjoy the morning. With this comfort came the question, what on earth were we going to eat?

After a few minutes of searching through the pantry, I thought I might just have the ingredients to make some pancakes. I sensed checked my thinking in a few of my favourite cookbooks of late and wasn’t surprised when I found a stellar recipe in Lola Berry’s new cookbook ‘The Happy Cookbook’. (Side note – it’s quickly becoming my healthy kitchen bible!).

Introducing banana and cinnamon pancakes that will seriously rock your world. These babies are not only delicious, but they come with the power to throw any morning ritual to the wind.

While there isn’t a specific banana/cinnamon recipe in her cookbook, there is one for simple gluten free pancakes that’s perrrrfect for those feeling creative.

I added a few raspberries and some coconut shreds as toppings and well… all I really ate on Saturday was pancakes. It was one of those days. They were that good. Recipe below.

Go wild, and perhaps create a new ritual of your own.  😉


  • 2 mushy bananas
  • A serious pinch of cinnamon
  • 2 cups buckwheat flour
  • A pinch of sea salt
  • 1 1/2 cups nut milk (I recommend macadamia or almond)
  • 1 egg
  • Coconut oil
  • Raspberries and coconut shreds for toppings


  1. Put the sifted flour into a mixing bowl and make a well in the middle
  2. Add the milk slowly and fold through the mixture
  3. Mash the banana is a separate bowl
  4. Add the egg,  banana, salt and cinnamon and mix well
  5. Heat a good spoonful of coconut oil in fry pan
  6. And start cooking! (Pour a pancake size scoop of batter into the pan, cook on each side until golden brown).


  1. Your banana and cinnamon pancakes makes me drool just thinking about it! I have been struggling to find a yummy but healthy alternatives to the ol’ pancakes and this one is really something I am looking forward into making. Thank you for this wonderful recipe, Clementine!

    Liked by 1 person

    • Clementine says

      My pleasure! They are seriously scrumptious. They’re also best eaten straight out of the pan so if you’re thinking of making a couple batches, keep the batter in the fridge till ready to cook. Let me know how you go! 🙂 x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s