The banana in the batter mix (replacing the flour) means the pancakes will look a little darker than traditional pancakes when they're cooked. For an extra chocolatey hit, you could add a teaspoon of cocoa powder to the mixture before you start ladling it into the pan.


  • 4 bananas
  • 8 eggs
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 1 tbsp ground almonds
  • 2 tbsp coconut oil


  • strawberries, sliced, to serve
  • Nutella (optional), to serve


  • STEP 1

    In a mixing bowl, mash up the bananas with a fork until relatively smooth.

  • STEP 2

    Add the eggs, baking soda, vanilla extract and almonds to the bowl and mix with an electric whisk until there are no banana lumps left.

  • STEP 3

    If you're using Nutella for the topping, heat it in the microwave in 10 second bursts, until runny. (If you don't have a microwave, put some Nutella in a small bowl and place it over a pan or bowl of hot water.)

  • STEP 4

    Heat a pan to medium-hot and add a little coconut oil. When the oil is hot, spoon a ladle full of mixture and cook for 2 minutes. Turn the pancake over and cook for a further 2 minutes.

  • STEP 5

    Place the pancake on a plate, drizzle with a teaspoon of Nutella (optional) and add sliced strawberries.

  • STEP 6

    Repeat with another ladle-full of mixture until you have a 3 to 4-high pancake stack. Serve or keep warm, and start start a new stack. Repeat until the batter is all used up.

Pics and recipe: India Benjamin