Easy and healthy Banana Oat pancakes

Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.

Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.

Finding healthy, easy and satisfying breakfasts are always a mission for me. I am a big fan of eggs for breakfast but I get tired of it and so I often look for other ideas, but the other ideas aren’t exactly healthy. Pancakes, French Toast, waffles, Eggs Benedict…Not really ideal. So when I stumbled upon this recipe, I was incredibly chuffed. Not only does it take minutes to knock together but they’re actually delicious.

Now look, I am not a fan of flourless, sugar free pancakes. I tried making a ground almond version a while ago and was left with what tasted like a gritty egg patty. Gag. And I’ll be honest with you, these are not exactly the same as traditional pancakes but they do taste really good, especially with a drizzle of maple syrup and some fresh fruit. They taste like they’ve been made with whole wheat flour because the oats leave a bit of texture but if you’d like the texture to be smoother, simply allow it to blend a little more. I suppose you could also soak the oats before hand but oats can sometimes go a bit gummy so just be careful if you do that.

Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.

All in all, a fantastic alternative to regular old pancakes filled with protein, fibre and vitamins. Win!

4.9 from 38 reviews
Easy and healthy Banana Oat pancakes
 
Prep time
Cook time
Total time
 
Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.
Author:
Recipe type: Pancakes, Breakfast, Low Fat, Low GI, Healthy
Serves: 2
Ingredients
  • 2 bananas
  • 2 eggs
  • ½ cup rolled oats
  • ½ teaspoon baking pwoder
  • pinch of salt
  • maple syrup, to serve (optional)
  • fresh fruit of your choice, to serve
Instructions
  1. In a blender, combine the peeled banana, eggs, oats, baking powder and salt.
  2. Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.
  3. Heat a non-stick frying pan over medium heat.
  4. Fry spoonfuls of the batter until golden brown on both sides.
  5. Serve with a drizzle of maple syrup and fresh fruit of your choice.
 

Other pancake recipes you will love:

Wholewheat pumpkin pancakes with salted caramel 

Whole-wheat pumpkin pancakes with salted caramel

Classic buttermilk pancakes 

Buttermilk pancakes

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Showing 176 comments
  • Kat
    Reply

    I cannot WAIT to try these! My son has severe food allergies, and only a limited number of foods he can currently eat. He turns 1 this week and I have been trying to find a good Birthday “cake” substitute. This topped with a mango puree will be perfect!!! Thank you SO much!

  • Kerry
    Reply

    These are fantastic. So easy to make. I made 3 batches and froze them in packs of 3 pancakes. great for a quick breakfast or snack. Throw them in the microwave for a few seconds and you’ve got a super fast healthy and tasty treat. I don’t have kids, but I know I would’ve eaten these instead of a pop tart when I was a kid!

    • Alida Ryder
      Reply

      I’m so glad you like them Kerry. They are such a great, healthy breakfast option.

  • Wikus
    Reply

    Love it!

  • Noelle
    Reply

    Could u tell me how many calories are in these please & thank you.

    • Jess
      Reply

      454 in the entire batch (without maple syrup and all the add on’s) a good, healthy, filling breakfast!

  • Sarah Griffin
    Reply

    Do you think you could make muffins out of this recipe? They are so yummy as pancakes!

    • Alida Ryder
      Reply

      I actually have no idea. If you do try it, please let me know how they turned out.

  • Mandy
    Reply

    Great photos, and the recipe looks yummy! But just as a tip, perhaps consider describing these as “no sugar added”. They’re not sugar-free, technically, since bananas have so much natural sugar. Just a small technicality, but some readers might have dietary considerations that make the distinction important.

  • Jay Watkins
    Reply

    Amazing! Out family eats them twice a week!

  • Genevieve
    Reply

    These are great, tasty, light and fluffy, just made them and I will definitely make them again. Thanks for the recipe!

  • Shelley
    Reply

    I made this recipe two days ago and I absolutely love it! It was easy, nutritious and delicious.

    I put all the ingredients (plus vanilla and cinnamon) into my NutriNunja, blended for a minute and let it sit on the counter for 10 minutes. I used a ladle to pour some batter onto a heated nonstick pan sprayed with a bit of coconut oil and flipped after about 4 minutes.

    The pancakes were softer than I expected but really good! They’re not the fluffy sort of pancake that make you feel guilty since the pancake is made of blended bananas and eggs. I ate them plain with no additional sweetener and I found that the bananas were enough to make them sweet without being overly sweet. I topped the pancakes with a few slices of smashed bananas and I think I fell in love with them.

    The recipe yielded 6 pancakes (4.5 in in diameter) for me. I ate 3 immediately after making them and I saved the other three for breakfast the next day. I heated them up in the microwave for about 1 minute and ate them. They were a bit chewier the next day but still delicious.

    I am bookmarking this recipe for easy Saturday morning breakfasts 🙂

  • Hazel Acco
    Reply

    These pancakes cakes came out great first try and they are delicious. My new go to recipe.

  • Chloe
    Reply

    These look delicious I can’t wait to try them been looking for a simple oat pancake recipe for ages ( found loads but most of them require about 10 ingredients and I don’t have time in the morning to mess around with lots of weighing ingredients) and this one looks simple and cheap to make

    One thing though I’m not really keen on bananas is there anything else I can use instead?

    • Alida Ryder
      Reply

      Unfortunately the bananas are what gives the structure to these pancakes because you’re not adding flour, etc. I haven’t tried them with anything else but I suppose something similarly starchy like a sweet potato or butternut would work well? Like I say, I haven’t tried them with anything other than banana so I can’t be sure but I can’t imagine there being too much difference in texture.

  • Kris
    Reply

    These were great. I used thawed frozen bananas (they were a tad watery, so I added a few more tablespoons of oats). I also added some vanilla extract and cinnamon and sprinkled blueberries on top. I think this recipe is a great jumping off point for different variations – adding a nut butter, mini chocolate chips, different frozen berries, etc. I fried these in coconut oil and it worked very well. Thanks!

  • Diane
    Reply

    Made them for the first time today. Will definitely make them again…very yummy even though l forgot to put in the salt. They were nice and fluffy ?

  • Lizzie
    Reply

    I made these with “chia eggs” and they were delicious!

  • Danii
    Reply

    1/2 cup which means how many grams of oats? ?

    • Alida Ryder
      Reply

      It will be approximately 85-100g of rolled oats.

  • Jagoda
    Reply

    I made these two days in a row because they are so delicious! Not sure why the other comments mention problems with the recipe. I added some vanilla extract and cinnamon to the mix and cooked them on a non-stick pan with coconut oil. DELICIOUS! The next day I made them I added about 2-3 small blueberries to each pancake while they were cooking and it turned out even better! This recipe is great! Thanks!

    P.S. I wish I could attach a picture to show you how wonderful they came out.

    • Alida Ryder
      Reply

      Oh, how wonderful! I’m so glad you liked them so much. If you have Instagram, please post a pic and tag me. My username is @alidaryder

  • Katie
    Reply

    Made mine with a cup of soaked buckwheat and baking soda instead of powder and they were Incredible to put it mildly!

  • Melissa
    Reply

    Absolutely loved these and so did my toddler. I was looking for a healthier alternative to normal pancakes and these are perfect. We added a touch of sweeter and a drop of vanilla and they were soooooo yummy. Huge hit in our house.

  • Rachel
    Reply

    One of the better oat pancakes I’ve made only next time I’ll go extra egg whites and no yolk not to make less fat but because they were a little ‘eggy’ in taste lol but overall texture was great, not to mushy or rubbery….thank you 🙂

  • Lizzi
    Reply

    Tried this recipe last night when I had a sweet craving. Have tried other ‘banana oat pancake’ recipes before and was disappointed. This was everything I was hoping it would be…delicious!! Thank you! ?

  • Briana
    Reply

    I just tried these! I found it was softer than a normal pancake, making it a little harder to flip, but it was still awesome! Will definitely become a go-to breakfast recipe for me 🙂

  • Marie
    Reply

    I love these!!! I added a little bit of cinnamon and blueberries. So yummy! Thanks for sharing 🙂

    • Alida Ryder
      Reply

      So glad you liked them Marie! Love the addition of cinnamon and blueberries!

  • Melissa
    Reply

    These are so delicious. I added a dash a cinnamon and a touch of vanilla, would be delicious with some dark chocolate chips or nuts too!

    • Alida Ryder
      Reply

      Yum! Love the idea of the cinnamon and vanilla added. And agreed, chocolate chips would make these great!

  • Joan
    Reply

    Really, really good. I’ve tried theses twice now and they were delicious both times. I like the fact that you can have such lovely sweet pancakes without adding any sugar or sweetener (apart from banana). I didn’t wait the recommended 10-20 minutes for the batter to thicken so it seemed a bit thin but they cooked beautifully anyway. 2nd time I did add a few more oats because the bananas were large and very ripe and the eggs were large too. For the last bit of batter, I added some fresh blueberries and those final pancakes were extra delicious. Just be careful of the heat in the cooked blueberries if you try that.

  • Diana
    Reply

    These turned out great. I enjoy this better then using flour. What is the calorie do you know?

    • Alida Ryder
      Reply

      I’m so glad you liked them Diana. I have no idea, unfortunately.

  • Charlotte Hawkins-Miller
    Reply

    I made these this morning… added a teaspoon of Ceylon Cinnamon to the mix and it gave it a gorgeous, healthy kick! served with no fat Greek yogurt, fruit and honey! delicious! Will be making again very soon! Thank you for sharing!!

    • Alida Ryder
      Reply

      So glad you liked them Charlotte. Love your idea of adding spice!

  • Trina
    Reply

    Can I say awesomely delicious or what?!! What was originally going to be boring oatmeal became a search for what can I make with two ripe bananas and 1 egg. Luckily, Google got it right and quick! I had all the rest of the ingredients to spare…yes! Thank you, you saved me from a bland meal today!

  • Christine
    Reply

    these were delish! my son loved them. He would eat them as a snack.

    • Alida Ryder
      Reply

      So glad you and your son loved them Christine.

  • Katie
    Reply

    Love these so much! Doesn’t feel like I’m even eating a healthy breakfast.

    • Alida Ryder
      Reply

      I think that’s the beauty of them. Thanks for your comment Katie.

  • Lillar
    Reply

    I am from T&T in the west indies I was looking for a healthy version for me and my baby and I tried it and we love this recipe. She eats it up! Thanks

    • Alida Ryder
      Reply

      Hallo from South Africa! 🙂 Thanks for your comment, so glad you loved this recipe.

  • Hillary
    Reply

    Wow mine turned out amazing! Had frozen berries so I heated them on the stove which the pancakes cooked. My bf didn’t even want maple syrup (and he loves maple syrup). Have recommend to all my friends.

  • Susanna
    Reply

    I used frozen banana and they wouldn’t hold their shape, and burned almost right away. I’ve made these before using fresh bananas and they turned out fine, so that could be why some are having problems.

  • Rome L.
    Reply

    Simply amazing!!!

  • Miriam
    Reply

    As a coeliac I’m always looking for breakfast alternatives. I made these with gluten free oats and was pleasantly surprised. Thanks.

    • Alida Ryder
      Reply

      So glad to hear that Miriam!

      • Amanda
        Reply

        Hey there! I have made these twice now. The first time I followed the recipe to the t, adding a bit of cinnamon and they turned out great. Second time round I decided to add a teaspoon of honey and after refrigerating them for about 30 minutes, the batter had a much darker colour compared to the first time. Would the be cause of the honey or extra fridge time?

        Great recipe though ?

        • Alida Ryder
          Reply

          The honey probably allows the batter to caramelize and therefore the result will be a darker colour.

  • Danielle
    Reply

    Really delicious! Thanks for sharing! We just made these for a quick dinner… Breakfast for dinner, always a win!

    • Alida Ryder
      Reply

      Oooh, my favourite! So glad you liked them.

  • Michelle
    Reply

    Don’t normally comment on these types of things but so impressed I had too. Just made these for brunch with raspberries and natural yoghurt.

    I have coeliac disease so swapped the normal oats for gluten free oats.

    I also hate ripe bananas and found that they didn’t over power in this recipe…

    So a massive fan 🙂

    • Alida Ryder
      Reply

      Your comment made my day so thanks for taking the time to leave it! I’m so glad that you like this recipe.

  • Liz
    Reply

    These were fantastic! I doubled the recipe, except that I used two bananas and a cup of cottage cheese, then just doubled the eggs, oats, and baking powder. I used a stick blender to blend up the batter, and let it sit about ten minutes before cooking. We also added blueberries to half the pancakes while cooking. They bubbled while cooking and flipped easily, just like regular pancakes. I love that they are high in protein (with the addition of the cottage cheese) and have no added flour or sugar. The kids and husband loved them too!

    • Alida Ryder
      Reply

      I love the idea of adding cottage cheese Liz. Will definitely try making them that way the next time I make these!

  • kiran
    Reply

    I made them this morning!!! Halved the recipe as it as for one (day off and hubby at work)
    I also added 1 tbspn of almond butter and 1 tspn cinnamon !

    Yummmayyyy

  • Mindy
    Reply

    They turned out perfect for me!! I did add a little more oats and let it sit for 20 min. Tried with bluberries and cinnamon also, so yummy! Thanks for the recipe!!

  • Michal
    Reply

    Hey, can I do this recipe without using a blender?? Can I just mix it with a beater?

    • Alida Ryder
      Reply

      Unfortunately not, the blender breaks up the oats and creates the batter. A beater would simply just mix the egg and oats and banana together and you will have a very lump batter.

  • Brooke
    Reply

    Made these today and they were great! Love the simplicity and the delicious end result. My 2 year old ate 6. I added a pinch if cinnamon and 1/4 tsp. Of vanilla. Thanks for sharing your easy healthy recipe.

    • Alida Ryder
      Reply

      So glad you guys liked it! Love the addition of cinnamon!

  • CamCooks
    Reply

    This recipe was great! I’ve made it twice this week (for my parents, then for my boyfriend) and both times were a big success! I let the batter stand between 20-25 minutes, and it was plenty thick. Before blending, I added a dusting of cinnamon. After blending, I added some blueberries (either stirred into the already-set batter, or plopped into the batter when it’s on the pan). Super delicious, and I love that it’s a healthier sweet breakfast!
    Other topping ideas: Sunflower butter/peanut butter, home-whipped cream, blackberry compote, fried banana slices, nutella/hazelnut-chocolate spread.
    Happy cooking!

    • Alida Ryder
      Reply

      LOVE your topping ideas! Thanks so much for your wonderful comment!

  • Cassandra
    Reply

    I love flours pancake but they’re bad news for me since i get chest pain whenever I ate them. Today, i want pancakes but I google if there is other way eat pancakes without flours & deep fry. You find me since it on 1st list. i read it and make up my mind try it. I am.clueless what is roll oatmeal but i got old fashion oatmeal and put in blend until “flourish” oatmeal. I add three banana ,( I crazy for banana.) and follow the rest recipe..i took a bit, it wasn’t so bad. I really enjoying and would make some again when college day begins. Thank for share this recipe. 🙂

  • Lauren
    Reply

    I tried these this morning and I was actually surprised on how tasty they were!! I’m really into healthy foods and I made my skeptical sister try them and she loved them as well (:
    I’m going to be making pancakes a lot more often now! thank you!

  • Amanda
    Reply

    I LOVED your recipe! they were so good! I can’t wait to make them again.

  • Sarai
    Reply

    I loved these pancakes but mine weren’t fluffy nor looked anything like yours at all! They were flat. I followed your recipe and added a tsp of chia seeds and cinnamon. Could it have been the frying ‘non stick’ pan that I used? Either way they were delicious and yielded 11 mini pancakes!

    • Alida Ryder
      Reply

      Hi Sarai. Oh goodness, I have no idea. It could be the combination of a lot of things. I don’t know how chia seeds influence the effect of baking powder but perhaps that was the issue?

  • Ellen
    Reply

    Can’t wait to try this in the morning! Anyone know if it will work well to add avocado and spinach? I’ve got a picky eater and am trying to find any way possible to add veggies and healthy fats to things!

    • Alida Ryder
      Reply

      Ellen, I have no idea if the avocado and spinach would work but you could definitely give it a go!

    • Monique
      Reply

      @Ellen, have you tried a chocolate smoothie with spinach and avocado in? I use whatever kind of milk I have, plain unsweetened cocoa powder, a frozen banana, 1/2 an avocado which you can’t see or taste but makes it super creamy. I often throw in a handful of spinach or kale too – similarly hidden!

  • Evie
    Reply

    Ah thanks so much for this recipe, and it turned great! I halved the recipe and added a teaspoon of chia seeds into the batter. They taste nice and fluffy, especially since my wisdom teeth hurt from a dentist I had a while back. Thank you!

    • Alida Ryder
      Reply

      Love the idea of adding chia seeds Evie! So glad you like them. Hope your teeth are better! 🙂

  • shapingyourhealth
    Reply

    This recipe is great! I just made it for my family this morning and they loved it. I added some dark chocolate chips + blueberries to make these extra special 🙂

    • Alida Ryder
      Reply

      Ooh, love the sound of the chocolate chips and blueberries! So glad you and your family liked them!

  • Nic
    Reply

    Ohmyy just made this and it was delicious !! I ate it plain without sauce or toppings and it was still super sweet and flavourful 😀 and knowing that its healthy is all the more satisfying hehe thanks for the recipe! Will make this many many more times

  • Lisa
    Reply

    I added some walnuts and YUM!

  • Kelly
    Reply

    I’ve not tried these yet but they look really good, would they work if they were made at night for the following morning?

    • Alida Ryder
      Reply

      Kelly, I would imagine the banana would discolor if you made them the night before and would result in a dark brown batter which might be a little unappetizing.

  • Charlotte
    Reply

    Made these this morning for my housemates birthday, she absolutely loved them (and so did I). Very tasty and healthy too, thanks for sharing

  • Luisa Nathalie
    Reply

    Simply love it!!! Thanks 😀

  • Anna
    Reply

    Is there anything I could substitute for the eggs? Would something like applesauce work?

    • Alida Ryder
      Reply

      Anna, because this recipe contains no flour, the eggs are really the only thing keeping them together when they cook as they coagulate. Unfortunately I don’t think apple sauce will work in this.

      • Kam Bola
        Reply

        A chia or flax ‘egg’ will work instead of eggs. Mix 1 tablespoon of flax or chia seeds with 3 tablespoons of water. Let sit for about 15 min to get “eggy” Than mix in all your other ingredients. Works wonderfully.

  • Caroline Nderitu
    Reply

    My stomach has a very low tolerance of bananas but this was a great way of incorporating them through pancakes. Not only were they easy to make but they taste great and my stomach loved them!!!

  • Kay
    Reply

    I loved the flavor and simple clean ingredients of this recipe however I’ve made them a handful of times now and can’t ever seem to get them to cook right. The pancakes always come out very wet and seemingly undercooked. I’ve tried cooking on medium for less time and on low for more time and either way the outside Browns fast but the inside never seems to fully cook. I’ve also let the batter sit awhile and hasn’t changed much. They don’t really bubble up and cook like regular pancakes. Maybe some more baking powder? Not sure. I really want to like them I just hope I don’t get salmonella from undercooked eggs. I love their taste especially topped with PB and maple syrup.

    • Alida Ryder
      Reply

      Kay, I’ve made them again and have amended the recipe. You definitely need to let them sit for around 10-15 minutes for the oats and baking powder to start thickening/reacting. They aren’t meant to bubble up like regular pancakes because they have no flour in them. They are definitely of a softer texture than thick, American-style pancakes. As long as they are not liquid within, the eggs would have cooked through.

  • Catherine
    Reply

    Made these alongside regular ‘American fluffy style’ and crepes and these were the most popular! Going to be a staple in my diet now trying to eat more clean!

    • Alida Ryder
      Reply

      Oh, I am so chuffed! So glad you liked them.

  • Cynthia
    Reply

    These were great!! My kids loved them!…… the texture was a bit soft, I had a hard time flipping them but as the mixture sat it started to thicken a bit which then made them form better. delicious pancakes!!

  • Eden
    Reply

    Have tried these twice now, really delicious! I agree that a few minutes resting time seems to make for better pancakes. Today I added about a tablespoon of hemp seed hearts (before blending) to a half batch of this recipe and they still turned out great. Next time I think I’ll try making a peanut butter-maple syrup to drizzle over although plain maple syrup was very tasty with them.

    • Alida Ryder
      Reply

      Thanks for your comment Eden. I’m so glad you liked the pancakes. That peanut butter – maple syrup idea is awesome!

      • Marcia Phillips
        Reply

        Folks,

        I’ve got it! The thickness of the batter depends upon whether or not you make your oats into a flour…or just buy oat flour. Oat flour is simply finely ground up oats.

        Then no need to sit. The batter is as thick as you want it Mine was too thick. My batter was just like regular pancake batter. I added soy vanilla creamer to thin it out. Also, I believe I used a tad more baking powder. I eyeballed the measurement for the powder. lol.

        Also pecans!

        Came out delish!!!!

        • Alida Ryder
          Reply

          Oat flour would definitely work great as well, if you can find it.

  • Alida Ryder
    Reply

    I’ll re-make these and will include the resting period if necessary. Thanks for the tip!

  • Sharla
    Reply

    Tried these today and the texture wasn’t right. They were complete mush. My bananas may have been too ripe. I added another 1/2 cup of oats (that I ran through the blender first), and they were perfect.

    • Alida Ryder
      Reply

      It could be that too ripe bananas result in a mushy texture. Glad you got them sorted though. 🙂

  • christina
    Reply

    This batter needs to sit! My first batch was thin and mushy and took forever to fry and never really rose or cooked through. Second batch was perfect and fried up just like a standard pancake! Maybe include a resting time in recipe?

  • Rebecca
    Reply

    Have you ever tried just egg whites – I wonder if they come out the same? Can’t wait to try them!

  • Alida Ryder
    Reply

    So glad they liked them!

  • Urmi
    Reply

    Tried the banana oats pancakes today … my family loved them! Thank you 🙂

  • Alida Ryder
    Reply

    Oh, that’s a shame! I wonder if perhaps your bananas were more watery than mine (although I seriously doubt that)? What was the texture like of the batter before frying?

    • Nicole
      Reply

      Do you know approximately how many calories per serving?

      • Alida Ryder
        Reply

        Unfortunately not.

      • Felicia
        Reply

        384 for 2 servings.
        192 for 1.
        Used the Myfitnesspal app 🙂

  • Shelley
    Reply

    I made these this morning for my kids and they turned out extremely mushy and tasteless. I followed the recipe and I tried several times to see if the method I was using was wrong, but nothing worked. I am a renowned cook in my city so it was a bit disheartening…

    • Shelby
      Reply

      I’m not sure why they were mushy and tasteless…? Perhaps you messed up somewhere along the way. In regard to the consistency I did find my batter to be a bit too runny so i just added more ground oats. I also added some vanilla and about a tablespoon of agave syrup to sweeten. Mine turned out better than i could have imagined!!! These will now be a breakfast staple in my home.

      • Alida Ryder
        Reply

        So glad you liked them Shelby! Love the idea of adding Agave!

        • Loli
          Reply

          I added dates to the mix and flax seeds. It tastes so delicious!

          • Alida Ryder

            Love! Glad you liked them.

  • Lisa
    Reply

    I tried these today…I’m hooked, simple, healthy and only a few ingredients!!!

  • Marree
    Reply

    Can these be frozen at all? Thanks.

    • Alida Ryder
      Reply

      I’ve never tried freezing them but if you do, let me know!

      • Kat
        Reply

        They freeze really well! I make a double batch at a time and freeze them. They’re my baby’s favourite breakfast topped with yogurt! I also substitute pumpkin purée for 2 of the bananas in a double batch.

        • Alida Ryder
          Reply

          That’s great to know. And love the substitution of pumpkin!!

  • Keri Bainborough
    Reply

    Silly question Alida- do the rolled oats needed to be soaked/cooked first?
    http://www.midlandsmusings.com

  • Tammela
    Reply

    Yum! I almost always make pancakes using mashed bananas. It means I don’t have to add sugar and get a health boost. Here’s my go-to recipe:
    http://taplatt.wordpress.com/2013/06/03/recipe-flourless-nutty-banana-pancakes/

  • Alida Ryder
    Reply

    I hope you liked these Nicole!

  • Nicole ~ Cooking for Keeps
    Reply

    Intrigued! I’m trying to shed some post-vacation pounds, but my husband loves his sweet breakfasts, I need to try these!

  • Pang
    Reply

    i usually don’t like sweet breakfast, but then I see this post, and i think “it’s pancake time” 🙂

    • Alida Ryder
      Reply

      Haha, I hope you try them Pang. Sure you’ll love them!

    • Chantal Coulter
      Reply

      These didnt work out for me, no matter what I did they stuck…. 🙁

      • Alida Ryder
        Reply

        That’s strange. Did you use a non-stick pan? Perhaps try some non-stick spray the next time?

    • Maggie
      Reply

      I just tried these they are amazing. I used a pancake griddle with just butter. worked perfectly

    • Monica
      Reply

      I love this recipe. Perfect for Shrove Tuesday breakfast on a school day.

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