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Jamie's banana and oat pancakes recipe

Jamie's banana and oat pancakes recipe

15 ratings

Approved by Better Baskets

Jamie says: "Here, we’re using oats, that storecupboard favourite, which are a great addition to your fluffy pancakes, plus they give the batter a lovely creamy texture. And ripe bananas, as there are always some leftover in our fruit bowl at the end of the week, and are perfect in this super-simple recipe. This is a beautiful little breakfast using storecupboard staples" See method

  • Serves 4
  • Takes 25 mins
  • 430 calories / serving
  • Vegetarian


  • 2 bananas
  • ½ mug porridge oats
  • 1 mug semi-skimmed milk
  • 2 mugs self-raising flour
  • vanilla extract
  • pinch of sea salt
  • jam
  • nut butter
  • defrosted frozen fruit

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    3g 17%
  • Sugars

    23g 26%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 67.9g Protein 12.1g Fibre 5.1g


JO 155x255

  1. Blitz a banana in a food processor until smooth. Add ½ mug porridge oats, 1 mug semi-skimmed milk, 2 mugs self-raising flour, a little vanilla extract and a pinch of sea salt to the food processor, then blitz again until smooth
  2. Peel and slice a second banana. Place a large nonstick frying pan on a medium heat. Once hot, add a little oil, then, working in batches, drop spoonfuls of the batter into the pan and top each with a few slices of banana, gently pressing them into the batter. Cook for 1-2 mins or until bubbling at the edges and lightly golden, then fl ip and cook on the other side for another 1 min.
  3. Meanwhile, heat some jam in a small saucepan, or microwave with a little water to loosen. Serve the pancakes with a dollop of nut butter, a drizzle of jam and a handful of defrosted frozen fruit.

Tip: Make the batter the night before and store in the fridge until you’re ready to use it. Add the frozen fruit when you heat the jam to make a quick compote.

See more Jamie Oliver recipes

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