Fluffy Banana Pancakes with Blood Orange Syrup

It’s the season for pancakes! It’s sometimes hard to find a good pancake recipe that doesn’t use eggs or dairy or involve a thousand other ingredients. I decided to come up with my own simple version that uses good old oats instead of flour. Flour is excessively high in gluten and is a refined grain, made by processing a natural wholegrain so that most of the nutrients are lost – oats are a healthier alternative and can also help stabilise your blood sugar levels! I used gluten-free oats but if you don’t have much trouble with gluten then everyday oats are fine.*

It’s also the season for blood oranges and I wanted to give these beauties a special mention because they’re a fantastic source of Vitamin C at this time of year, and these pancakes taste great drizzled in an easy home-made blood orange syrup.


Blood oranges are grown in the volcanic atmosphere of Mount Etna in Sicily, which gives them a lovely red tint and more nutrients than your standard orange… the red pigmentation contains anthoacyanins which can actually help the body to heal itself! And the deeper the colour, the more nutrients. Vitamin C is an antioxidant required for metabolism and also has healing effects on the body. The human body can’t produce it itself, therefore it must be included in our diet – so stock up on blood oranges this season for an easy win all round (and don’t forget to buy organic!)

*Oats are naturally gluten-free but are often contaminated with wheat during growing or processing.

Fluffy Banana Pancakes with Blood Orange Syrup (VE, GF, refined sugar-free)

Serves: 2
Takes: 20 minutes

Pancakes 1


For the batter:

  • 90g oats
  • 1 banana
  • 175ml almond milk
  • 1.5 tsp baking powder
  • Coconut oil for frying

For the blood orange syrup:

  • Juice of ½ blood orange
  • 2 tbsp maple syrup
  • ½ tsp cinnamon


  1. Put all the ingredients in a blender and blend to form a smooth batter. You can use a hand-blender if you’d prefer – just make sure the mixture is smooth.
  2. Heat some coconut oil in a non-stick pan on a low-medium heat, then pour in a small amount of batter, keeping the pancakes small and thick.
  3. Use a lid to cover the pancakes and let them cook gently until little bubbles appear in the surface, then flip using a spatula and cook until golden.
  4. Whilst the pancakes are cooking, whisk together the ingredients for the blood orange syrup with a fork. Serve drizzled on top of your pancakes with your favourite toppings!



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