Food & Recipes

Bad Yogi Chef: Banana Pancakes (for People Who Hate Bananas)

Saying that I hate bananas is an understatement. I have always been disgusted by bananas. My mom desperately tried to feed me bananas when I was a baby. If somebody was eating a banana in the same room as me I could smell it instantly, and trying to eat something with the tiniest hint of banana was not an option.

I knew this wasn’t normal. I knew this was something I wanted to fix. And I know that bananas are just such an important ingredient when baking sugar-, gluten-, and dairy-free stuff (which is the diet that suits me the best). I knew I needed to fix something.

And then I moved to another country. And I started biking every single day. And OMG, how my calves felt it. I was cramping up all the time. And what should you do to prevent cramps? Well, eat bananas– that is all everybody says!

So I started to. I didn’t actually eat bananas, but when I bought smoothies I made myself buy the ones that had bananas. I started making chocolate cakes with bananas. I tried and I tried, but I was always eating the bananas out of obligation. And, as expected, the bananas I squeezed into my diet actually worked against the cramps. But I was still trying to hide the taste of bananas as much as possible.

And then came the miracle worker– banana pancakes. They make a great breakfast, brunch, lunch, snack, dinner… They have it all.

*Warning: If you are very serious about your banana hating, do not attempt this recipe. This might lead you to slowly tolerate more and more banana taste and make you end up eating a delicious blueberry pudding with sliced bananas for the first time in your life…

With that made clear– let’s do this!

What You’ll Need:

  • A bowl for mixing
  • A plate for finished pancakes
  • A frying pan
  • Fork and spoon
  • Lots of love
  • Good appetite


  • 1 ripe banana
  • 100 ml oats
  • 1 egg
  • 50 ml (roughly 3.5 tablespoons) desiccated coconut
  • 50 ml (roughly 3.5 tablespoons) chia seeds in 100 ml (a little less than half a cup) water
  • 1 tsp cinnamon (optional)


Note: If you want this to be absolutely gluten-free, make sure to get gluten-free oats.

I usually keep chia seeds in water in the fridge, but it also works making this 10 minutes in advance. Simply put the water and the chia seeds in a jar and shake it till it blends together. Let it stand for a moment until the chia seeds and water have made a beautiful delicious chia jelly. Yes, I might be a tiny bit obsessed with chia seeds, but that is something I could write a whole other post about. On second thought, I should probably call those chia pancakes… #chiaseedsarelife



Now it’s time to make the pancakes! Like most of the food I do, I make sure to put a lot of love into them, but the absolute minimum of both time and effort. These pancakes are both simple and easy to make, and absolutely delicious.

  1. Mash the banana with a fork.
  2. Add the oats to the banana and mash them together. Yes, it will look as you have way too many oats and way too little banana, but trust me, it will work out just fine.
  3. Add the egg and do a blend of stiring and mashing trying to make this into some kind of dough.
  4. Add the coconut and cinnamon and mix together.
  5. Add the chia seeds.
  6. On special occasions (Read: on Tuesday mornings after you have kicked some ass in vinyasa) I put 70% chocolate chips, just to make it extra delicious.
  7. Mix and mix and mix until it looks all nice and fluffy. At this moment you might decide that the dough is a bit to watery and add a bit of almond flour  (that will be your judgement call) all based on how big your banana and egg was.

And at last this should look something like this:


If it doesn’t, well, I do not know what you did. But fry them anyway because there is no screwing these up! Even if they look all weird and end up closer to scrambled eggs than pancakes, they will still taste delicious. Trust me, I speak from experience.

Then it’s time to make the pancakes. I put butter on my pan, simply because I believe that life with butter is a happier life. If you choose to use coconut oil instead, that is alright, no judging here… However, I recommend using some kind of grease, the pancakes will taste even better.

Melt the butter/coconut oil on the pan. Grab a spoon and make tiny pancakes on the pan, something like this:


Do not make one big pancake. That may lead to the scrambled “pancakes” as talked about earlier.

Your kitchen will start to smell very nice (not that it didn’t before…) and when you feel like it, flip the pancakes! They should be crunchy and lovely and nice and delicious. Something like this:


And then comes the last step. And trust me, that is the most important one. Decorating!

You can add all kinds of lovely stuff on your pancakes. Here are some ideas:

  • Strawberries, blueberries, cherries, nectarines – or if you are totally banana crazy, some sliced bananas.
  • Peanut butter, chocolate butter, sugar-free jam.
  • Cashews, pecans, coconut flakes.
  • Cinnamon roasted apples and caramel sauce (yes, that is the crazy delicious one)

This recipe works for one hungry yogi or two less hungry ones. Leftovers of these are still delicious, as you can both refrigerate or freeze the pancakes. They are delicious both warm and cold.

And please, make this recipe your own. Try everything. Never stop experimenting.


And enjoy your pancakes.

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1 Comment

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    September 13, 2016 at 11:33 am

    love this recipe!!! gonna try it for sure!! thanks Pála.

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