These were supposed to be simply pancakes but the way they turned out they reminded me more of fritters. They are gluten-free, very yummy and satisfying. To make my life easier I always prepare the batter an evening before so in the morning I just need to fry them and serve!


  • 3 small ripe mashed bananas or two larger ones
  • 2 tbsp coconut oil / butter, melted
  • 1 teaspoon maple syrup
  • 2 eggs
  • 1 cup oat flour (I process GF oat flakes in my Thermomix into rough texture flour, i.e. not completely fine flour)
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1 tsp lucuma powder
  • 2 tsp ground chia seeds
  • 1 large apple


In a small mixing bowl, stir together the mashed bananas, melted coconut oil (or butter) and maple syrup.
Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking powder, lucuma, ground chia seeds salt and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
Let the batter sit for at least 10 minutes (I do it overnight!). You may want to thin out the batter a bit with a touch of milk / plant milk or water (especially ion you refrigerated it overnight!). Grate the apple and add to the mixture. Stir again.
Heat a heavy cast iron skillet over medium-low heat. Lightly oil the surface with coconut oil or mild olive oil.
Once the surface of the pan is hot enough pour ΒΌ cup of batter onto the pan. Let the fritter cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
Once the underside of the fitter is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down to ensure the fritter are cooked though but not burnt. Enjoy with some maple syrup (if desired).

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