BANANA & LEMON OATMEAL PANCAKES

Deliciously filling banana oatmeal pancakes with warming chai nut butter and that gorgeous fig & ginger jam? Sounds like the perfect Autumnal breakfast!

Jump to Recipe Ler em Português

Plate of banana and lemon oatmeal pancakes topped with chai-spiced nut butter, fig and ginger jam, banana slices, and pecans.

Deliciously filling banana oatmeal pancakes with warming chai nut butter and that gorgeous fig & ginger jam? Sounds like the perfect Autumnal breakfast!

Hey guys! Rita here. We're actually all the way across the world from home right now. By this time, we're probably soaking up some sun in a beach in Bali and gathering some gorgeous fresh material for the Travel section here in the blog. But we prepared a couple of recipes ahead to make sure we don't go M.I.A. for too long. Back home in the Algarve, we don't ever get much rain but it seems like the days are getting colder and shorter. It's around this time of the year that we start wearing socks around the house again and there is one song playing on a loop: Banana Pancakes by Jack Johnson: Can't you see that it's just raining? Ain't no need to go outside... Which always gets us feeling like... making banana pancakes and pretending like it's the weekend, all day every day! Specially so if said pancakes are topped with a bit of Chai Nut Butter and a lot of that Fig & Ginger Jam we introduced to you guys a few weeks ago. All the spices, lemon and ginger work in unison to make sure that: A) you stay warm and cozy and B) you fight off those nasty colds and flus in the tastiest way possible.

We find ourselves making this recipe for breakfast quite often (while singing along to some Jack Johnson tunes), since it only requires ingredients that we always keep in our pantry. But these pancakes are not the boring and chewy kind. There's a bunch of things we're proud about these: they're fluffy and moist, yet not too dense; they're completely gluten free; AND they've got a great tang from the lemon zest. The use of rolled oats and chia seeds makes them incredibly filling, but they're still very light on the system and will easily be digested in under an hour. Really guys, this recipe is a total winner. So waste no more time! Grab a hold of your extra spotty ripe bananas and make yourselves a pile of these babies. We're rooting for you all the way from Bali! xo

Tall stack of fluffy oatmeal pancakes on a white plate.

Open jar of chai-spiced almond butter with a spoon inside, surrounded by pancake ingredients.

Tabletop flatlay with stacked pancakes, nut butter, jam, and sliced banana.

Banana and lemon pancakes served with jam, banana slices and pecans, ready to eat with a knife and fork.

Close-up of a fork cutting through a stack of pancakes topped with banana and nut butter.

Individual portion of pancakes with lemon half, fig jam and banana on a round white plate.

Pancake slice on fork showing fluffy interior with banana topping and drizzle.

Empty plate with pancake crumbs, lemon slice and used cutlery.

Banana & Lemon Oatmeal Pancakes

PANCAKES

1 ripe banana
70 g gluten free flour mix
55 g rolled oats (choose certified gluten-free)
310 ml oat milk
20 g chia seeds
1 tsp cinnamon
1 tsp baking powder
zest of 1 small lemon

CHAI NUT BUTTER

400 g mixed nuts (we used cashews, pecans and brazil nuts)
1 tbsp maple syrup
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground fennel seeds
⅛ tsp powdered vanilla
⅛ tsp ground black pepper

SERVE WITH

fig & ginger jam
banana slices
pecan nuts
dried figs
activated buckwheat
cinnamon
a squeeze of lemon juice
coconut blossom nectar

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

CHAI NUT BUTTER

Pre-heat the over to 150ºC (300ºF).
Scatter the mixed nuts in a baking tray lined with parchment paper and place the tray in the oven.
Roast the nuts for 20 minutes (or until they turn golden brown).
Remove from over and allow to cool before placing in the food processor.
Process/blend for a minute and stop to scrape down the sides of the jar. Continue to process until you get a smooth, runny paste, stopping every minute or so to scrape down the sides (this will also keep you processor from overheating!).
Add the maple syrup and spices and blend only until they are properly mixed.
Spoon your chai nut butter into an airtight jar or container and keep in the fridge for 4 weeks.

PANCAKES

Put all the ingredients (except for the lemon zest) in your blender or food processor.
Blend until you get a smooth batter and all the oats and chia seeds are properly broken down.
Add the lemon zest and fold in gently.
Heat a non-stick pan over medium-low heat.
With the help of a measuring cup, fill a ¼ cup (60 ml) with pancake batter and place on the pan.
Allow to cook for 2–3 minutes, or until bubbles start popping on the surface.
Flip the pancake over with a spatula and cook for about 2 more minutes.
Serve and enjoy!

Add Comment

5 Comments

Brenda Mejiasays:

May 19th, 2024

Thanks great blog.

Katie Snugglezsays:

August 17th, 2023

This waas a lovely blog post

marusasays:

December 19th, 2016

Wow it seems like a Christmas meal with all the cinnamon and cardamom! Do you have any versions with raspberries - kind of a fresher version for the summer days? Anyways really great blog. I'm amazed! :D

Rita Parentereplied:

December 19th, 2016

Hi Marisa! Yeah, we were really feeling the warming and comforting flavours back when we posted this. ;) Just omit the spices and use a regular nut butter instead. Or swap the nut butter for a dollop of coconut cream! The pancakes by themselves are actually quite lemony and fresh, they'll taste amazing with berries and pineapple or mango on top. Let me know if you give these a shot. :) xo

yung@foodyoo.comsays:

October 4th, 2016

This is special, very nutty pancake. I guess the texture will be really special. I think Chai Nut Butter is always great no matter serve with bread or pancake, nice to keep ready stock in the fridge. :)

Rita Parentereplied:

October 4th, 2016

Indeed! We always have some sort of nut butter in the fridge, but October calls for Chai Spice... :) Let us know how the recipe turns out if you try it, we'd love to hear! xo

Rosalinesays:

October 2nd, 2016

Hi lovelies!!! Could you tell me what gluten flour mix do you guys use ? Thanks a lot ! ❤️

Rita Parentereplied:

October 4th, 2016

Hi Rosaline! We're currently travelling in Indonesia so I can't grab the flour mix and tell you exactly what it is... but I'm pretty certain it is equal parts rice flour and oat flour and a small amount of arrowroot or potato starch. :) xo