Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Join the brunch club with perfect pancakes

Although made with bananas, these pancakes don’t taste strongly of them. Banana is used to give substance and a natural sweetness, while the quinoa flakes and egg not only add protein but also help bind the mixture.

a plate of food
Posted 25 May 2018
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Prep: 15 minutes (including cooking) Cook: 9 Mins


  • 2 ripe bananas (total 200g), peeled
  • 100g quinoa flakes
  • 180ml any milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • Tiny pinch of sea salt
  • 2 tsp maple syrup
  • 1 1/2 to 2 tbsp coconut oil, for frying



  1. Place all the ingredients for the pancakes (except the oil) in a blender or food processor and whizz for about 30 seconds. Alternatively, mash the bananas with a fork and mix in a jug with all the remaining ingredients (except the oil).
  2. Melt a little of the coconut oil in a large frying pan on a high heat.
  3. Spoon about 3 tbsp of the batter into the pan and use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another 2-3 pancakes, depending on the size of your pan. Reduce the heat to medium and leave the pancakes to set for 1½ minutes. When they start to bubble, flip each one over and cook for 1 minute on the other side.
  4. Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made 8 pancakes. Place the pancakes on a plate in a low oven to keep warm while you make the rest.
  5. Serve as is, or add your favourite toppings.

Topping suggestions

  1. 100g mixed berries, a spoonful of natural yoghurt, crushed pistachios and a drizzle of maple syrup
  2. 2 apples, grated, a sprinkling of cinnamon and a spoonful of toasted flaked almonds
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