Oat pancakes with bananas, passionfruit and maple syrup

Try these pancakes for a sumptuous yet simple breakfast or brunch. Naturally sweetened with in-season passionfruit, it is sure to be a winner with the family.


  • 200 g gluten-free porridge oats
  • 250 ml whole milk
  • 2 large eggs
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • salt
  • 20 g butter

To serve

  • 4 bananas, sliced
  • 4 tbsp Greek yoghurt
  • 4 passion fruit
  • maple syrup, to taste


Step 1.
Put half of the oats in a food processor or blender and grind on high speed into flour.

Step 2.
Put the rest of the porridge oats in a mixing bowl and pour over the milk. Leave for 10 minutes to soften the oats.

Step 3.
Whisk the eggs into the milky oats, then whisk in the oat flour, baking powder, cinnamon and 1/4 tsp salt. Leave to stand for 5 minutes.

Step 4.
Melt the butter in a large frying pan then whisk it into the batter. Put the buttered frying pan back over a low heat. Spoon three puddles of batter into the pan and cook for 2 minutes or until small bubbles start to appear on the surface.

Step 5.
Turn over the pancakes with a spatula and cook the other side until golden brown and cooked through. Repeat until all the batter has been used, keeping the finished pancakes warm in a low oven.

Step 6.
To serve, stack the pancakes on two plates with sliced banana in between each layer. Add a dollop of yoghurt on top of each one, then spoon the pulp from two passion fruit on top. The rest of the passion fruit pulp can be served in small bowls on the side. Serve with lashings of maple syrup at the table.

Makes 12