Healthy Nut-free Pancakes | Recipe

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Who said pancakes were just for pancake day? This is a recipe that can be enjoyed any time of the year.  And its probably one of the simplest too! There are just four ingredients, no nuts and plenty of taste. Enjoy!

(This recipe has been adapted from the Body Coach and Em Talks)


  • 25g of Oats
  • 30g of Protein Powder (Optional ingredient. I used Joe Wicks’ My Protein Salted Caramel)
  • 1 Egg (to make this vegan I now use milk, oat milk works best for me!)
  • 1 Ripe Banana

(This mixture makes 6 small pancakes or 3 medium sized pancakes)


  1. Once you have weighed all the ingredients it’s just a matter of adding it into a blender (I told you it was simple!)

2. Blend the mixture until a batter consistency has been formed and there are no whole oats left.

3. Heat your pan to a medium/low heat.

4. Add cooking spray, butter or coconut oil. I used 3-5 sprays of fry-light.

5. Next pour the mixture onto the pan using a spoon, this gave me more control to create a circular shape.

6. Leave for around one minute each side, or when the bubbles appear its time to flip!

7. I made some smaller test pancakes first (this was the first try above).

8. Carry on making pancakes with your desired size. 


I topped the pancakes with frozen berries (raspberries and blueberries as I am allergic to strawberries), maple syrup and cocoa nibs.

If you’re looking for a nut free chocolate sauce I would recommend Sweet Freedom’s Choc Shot (and it’s vegan too).

The Result!

The finished pancakes. Top left is the medium sized pancakes. The bottom are the smaller test pancakes that my twin decorated with the nut-free chocolate sauce.