Banana pancakes with oats and coconut
Miranda Adams 3 Jun 2026 These banana pancakes with oats and coconut make the perfect nutritious breakfast or snack.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Easy
- Servings
- 4 servings
Ingredients
4 servings
4
Tap an ingredient or step to tick it off.
2 ripe Fairtrade bananas 
4 medium eggs 
2 tbsp porridge oats 
2 tbsp desiccated coconut 
125 g blueberries 
honey or maple syrup to taste
Method
- Peel the bananas and mash them finely with a fork. Add the eggs and whisk together. Stir in the oats. Heat a large frying pan with a little olive oil or coconut oil.
- Cook pancakes about 10 centimetres in diameter. Meanwhile, toast the desiccated coconut until golden brown in another dry frying pan. Serve the banana pancakes with the blueberries and coconut, and optionally a little honey or maple syrup.
Nutrition (per serving)
- 250kcal
- Energy
- 8g
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
Protein 12% Carbohydrates 53% Fat 35%
All nutrition values
- Calories
- 250 kcal
- Protein
- 8 g
- Carbohydrates
- 35 g
- of which sugars
- 15 g
- Fat
- 10 g
- of which saturated
- 5 g
- Fibre
- 4 g
- Salt
- 0.2 g
Values provided by the cook.
Allergens
Contains
- Gluten
- Egg
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
Source: www.24kitchen.nl