Gluten Free Oatmeal Banana Blender Pancakes!

These healthy superfood pancakes and a hot coffee on a Sunday morning, to follow an early morning workout or before a nature adventure with my dude is the perfect way to end the week to me! If my week stunk because it was stressful and busy, a nourishing unhurried breakfast with good company followed by nature and endorphins feels so rejuvenating.

I have tried many "healthier" pancake recipes but this one I always come back to. Its so simple and always a success. We even made these while travelling in Costa Rica, with limited resources in our jungle bungalow, missing the baking soda and no measuring. We didnt have any fancy toppings to put on them but along with some Costa Rican brew, they were still delish!

Recipe serves breakfast for one belly, simply double the ingredients for two!


1/2 c whole oats or ground oat flour, make sure to use certified gluten free for celiac or gluten intolerance
2 whole free run eggs
1 small or 1/2 of a medium sized ripe banana
1 tsp cinnamon
1/4 tsp or a pinch of aluminum free baking soda

coconut oil for frying


1. Heat coconut oil in a frying pan over low-medium heat
2. Add all ingredients except coconut oil in a blender and puree until will combined
3. Pour 1/4 of pancake batter in your pan for one small pancake, flip the pancake with a spatula after a few bubbles appear on top and the edges begin to separate from the pan (about 2-3 minutes) Once flipped cook another 2-3 minutes on the other side.
NOTE: The outside of the pancake should be light golden brown, you may need to adjust the heat of your pan. If your pancake is dark brown after only a few minutes the pan is too hot.. If the batter is too runny, the pancake may be thinner, hard to flip and less fluffy, if the batter seems too runny after the first one then add another tbsp or two of oats to your batter and puree again to thicken it, the consistency may vary depending on the size of your banana or eggs
4. Repeat step 3 to fry the rest of your pancake batter.
5. Serve hot and loaded with your favourite toppings! 

Some of my favourite Toppings:

Peanut butter or sunflower butter + no sugar added Chia Seed Jam or simply mashed berries
Fresh goat cheese and raspberries (tastes like cheesecake!)
Raw almond butter with cinnamon and apple sauce or stewed apples
Cinnamon Tahini date sauce
Coconut whip
and a drizzle of raw lavender honey
Topping Recipes: 

Simple Chia Seed Vanilla Raspberry Jam
Mash together 1/2 cup fresh or thawed from frozen raspberries (you can use any berry or a mixture), stir in 1.5 tbsp chia seeds and a pinch of vanilla powder or 1/4 tsp of vanilla extract
Allow to sit a minimum of 15 minutes for the chia seeds to gel and thicken, I usually prepare this before I start the pancakes and once they are done the jam is too! 
(feel free to add an optional tsp of raw honey, maple syrup or a pinch of stevia to sweeten, I do not find sweetening necessary however)
Store any remaining jam in a sealed container or jar in the fridge for up to 5 days

Cinnamon Tahini Date Sauce
Blend together: 2-3 large soaked dates (soaked in water over night or in hot water for 15 minutes)
3-4 tbsp tahini, 1 tsp cinnamon, unsweetened almond milk to desired consistency (roughly 1/4 cup)
Once everything is pureed pour sauce into a small jar or seal-able container as it may thicken more as it sets, feel free to stir in more almond milk to thin if needed.
Store any remaining sauce in a sealed container in the fridge for up to 5 days. Also good on oatmeal, toast or apple slices!

Vanilla Coconut Whip Cream
Leave a can of pure coconut milk in the fridge over night. Do not shake, or tilt the can, scoop out the thick white coconut cream from the top and discard or save the remaining water for another use. Use a blender or electric mixed to whip the coconut cream until thick and fluffy, stir in a 1/2 tsp of vanilla bean powder or vanilla extract and an optional but recommended tsp of raw honey, maple syrup or pinch of stevia to sweeten. 
Also yummy with a pinch of ground cardamon, if you're into that sort of thing..
Store any remaining whip in a sealed container in the fridge for 3-4 days, it can get a bit runny, but you can always whip it again.

I hope everyone has had a lovely weekend. In whichever way you chose to spend it, I hope that you took some time to nourish your body and soul!