Banana porridge pancakes

RECIPE: Banana porridge pancakes

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Perfect for breakfast or a healthy lunch box treat, your kids are sure to love this healthy twist on banana pancakes.

Looking to put the fun back into your little one’s breakfast? Or to surprise them with a delicious and healthy treat in their lunch box? 

Look no further than these banana porridge pancakes, lovingly made with high-fibre, whole food ingredients to nourish your children from the inside, out. 

Unlike traditional pancakes, these banana pancakes are made with whole, unrefined flour as opposed to the white flour typically used. Unrefined flour contains more fibre and more nutrients than its refined counterpart. 

These pancakes pack a punch of fibre with each serving containing around 6.6 grams of fibre - that’s around a third of your little one’s daily fibre needs. 

Fibre helps slow the digestion of food down leading to more stable blood sugar levels and sustained energy. Topsy turvy blood sugar levels in little ones can lead to a lack of concentration, irritability and fatigue so it’s important that they eat fibre-rich, low glycemic foods that their bodies can use over a long period of time. 

Fibre also helps the digestive system stay strong and healthy by feeding good bacteria and assisting waste to move through. 

As well as fibre, these pancakes are also high in protein and are a rich source of magnesium, potassium and iron making them the perfect everyday option for your child’s breakfast or lunch box snack. 

Download the recipe

Makes 8 medium sized pancakes

Ingredients

  • ¾ cup buckwheat flour (or around ¾ cup buckwheat groats blitzed into flour)
  • ¾ cup oat flour (or around 1 cup rolled oats blitzed into flour)
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 ripe bananas, mashed
  • 2 eggs, lightly whisked
  • ¾ cup milk of your choice
  • ¼ cup honey or maple syrup
  • ½ teaspoon vanilla
  • Unsalted butter or coconut oil, to cook
  • Yoghurt, maple syrup and extra slices of banana to serve

How to make

  • Place the buckwheat flour, oat flour, baking powder, salt and cinnamon into a large mixing bowl and whisk to combine
  • Whisk together the mashed bananas, whisked eggs, milk, honey or maple syrup and vanilla in a separate bowl and once everything is combined, pour the wet mixture into the dry mixture and stir until a smooth batter is formed
  • Place a medium frypan on the stove and turn the stove onto a medium heat. Once the pan is hot, add a coating of butter or coconut oil and pour around 80-100mls of the pancake mixture into the pan. Cook each pancake for 1 minute or until the top of the pancake is showing air bubbles and the bottom is golden (if they are browning too quickly before they can be flipped, turn down the heat on the stove), then flip and cook the other side for another minute. Wrap your cooked pancake up in foil and continue with the rest of the batch, adding each one to the foil wrap as they are completed. Alternatively, you can heat your oven to 150°C and add them to the oven once they’re done to stay warm
  • To serve, top with yoghurt, maple syrup and extra slices of banana and enjoy!

Roberta's tips

  • You can also allow your pancakes to cool completely and store them in the fridge for up to 3 days in an airtight container. When your little ones are ready for them, spread them with their favourite nut butter, salted butter or honey and enjoy!

Download the recipe


Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.

Follow @naturomedico on Instagram for more healthy eating inspiration