Baked Banana Pancake
If you love pancakes for breakfast but don’t have time for flipping - try this one-pan baked version instead!
It’s easy to throw together, and my kids love it for a quick breakfast or lunchbox snack. They’ve nicknamed it the ‘pizza pancake’ because I make it in a round dish and slice it like a pizza.
It’s gluten free, dairy free and made with wholesome ingredients. I’ve been making it up the night before to save even more time in the morning.
I based this recipe off my kids favourite banana buckwheat pikelet recipe.
Why you’ll love it?
One bowl (you can even use a food processor to save even more time)
No flipping required
Gluten-free, dairy free and refined sugar-free
Kid-approved
Great for meal prep
Baked Banana Pancake
Gluten free, dairy free, nut free
Serves 4
Ingredients:
2 ripe bananas, mashed
2 eggs
1 cup buckwheat flour
1/2 cup milk (any kind – dairy or non-dairy)
1 tsp baking powder
2–3 tbsp honey (adjust to taste)
1 tsp vanilla extract
1 cup fresh or frozen berries
Instructions:
Preheat your oven to 180°C (350°F). Line or lightly grease a small baking dish or cake tin (around 20x20 cm).
Mix all ingredients (except the berries) in a bowl or food processor until well combined.
Pour the batter into your prepared dish and smooth it out.
Sprinkle berries evenly over the top.
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean. The pancake should be lightly springy to touch.
Cool slightly, then slice into wedges or squares.
Serve warm with yoghurt, nut butter, or extra fruit on top.
Notes:
Store leftovers in an airtight container in the fridge for up to 3–4 days.
Let me know in the comments below you give it a go—or tag me on Instagram, I’d love to see your version!
If you liked this recipe check out these other easy breakfast ideas:
