BANANA AND BERRY PANCAKES SATISFY YOUR SWEET TOOTH Made with jumbo oats instead of flour and banana instead of egg, these delicious pancakes are ideal for vegan and gluten free diets. The batter will also keep in an air tight container in the fridge for a few days, allowing you to do all the preparation in advance.

Created by Brittany Woodruff of Naturally.B for STAUB
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  • 145g Jumbo Oats
  • 300ml Oat Milk
  • 1 Ripe Banana
  • 2 Tbsp Maple Syrup
  • 1 Tsp Baking Powder
  • Coconut Oil (to cook)


  • Coconut Yoghurt
  • Blueberries
  • Raspberries
  • Strawberries
  • Pecans
  • Desiccated Coconut


  1. Mash the banana and mix with the oat milk and maple syrup.
  2. Place the oats into a food processor along with the baking powder and blitz until the oats are a flour consistency.
  3. Slowly add the banana mixture to the oats and blitz until combined.
  4. Heat a little coconut oil on the STAUB Cast Iron Pancake Pan over a low heat.
  5. Use a ladle to spoon out one scoop of the pancake batter.
  6. Allow to cook for 1-2 minutes then use the wooden spatula to flip the pancake and cook for a further 1-2 minutes on the other side.
  7. Repeat until all the batter is used.

To serve:

Top with coconut yoghurt, blueberries, raspberries, strawberries, pecans and desiccated coconut and Enjoy