Ah the internet darling of lockdown, banana bread. Everyone was either making it, asking for a recipe for it or taking the piss of everyone making it (before caving and making it too). We could look into the psychology of why banana bread became lockdowns sleeper hit, but it’s way more fun to reinvent a classic.

HELLLLOOOO banana bread pancakes. These girls are gluten free, refined sugar free, moreishly cake like and fluffy. They can be on the table in 30 minutes and are way more accessible that a traditional version of narna bread. When brunch is the question, these are the answer!

Find the cookalong for this recipe here, or visit The Culinary Cartel on instagram for more recipe inspo!

Banana Bread Pancakes

Makes 10-12 large pancakes


1/2 Cup Oats (or oat flour)
2 Large Eggs
1 Cup + 2Tbsp Milk (alternatively use oat milk)
2 tsp Vinegar
1tsp Vanilla
4 Tbsp Coconut Oil
3/4 Cup Banana (really ripe!)

4Tbsp Coconut Sugar (or any sugar)
2 Cups GF Flour
(I used the Wellness Warehouse brand)
1/2 tsp Salt
1 1/2 Tbsp Baking Powder
1tsp Cinnamon
Chopped walnuts/pecans (optional)

To serve:


Sliced Banana



Place the oats in a blender, and blend until they are ground to a fine flour. Next add in the eggs, milk, vinegar, vanilla, melted coconut oil and banana and blend until well combined.

To a mixing bowl add the dry ingredients, then make a well in the centre of the dry ingredients and add the blended wet ingredients. Whisk the mixture together until combined.

Heat a non stick frying pan over a medium heat and add a little butter or oil. Ladle scoops of the batter into the frying pan, making each pancake about 15cm wide or so. Cook the pancakes on medium until they are golden on the bottom and start to bubble a little on the top. Flip them and continue to cook them until brown on the other side. Repeat with the remaining batter.

Serve your pancakes topped with sliced banana, pecans and syrup.