A wholesome, flour-free stack that’s as nourishing as it is delicious.
These fluffy little pancakes are a favourite recipe from Dr Christin (Chinese medicine) — simple, nourishing, and made with real whole-food ingredients. No flour, no refined sugar, just goodness in every bite.
Ingredients
(Serves 2–3)
- 100g rolled oats
- 1–2 ripe bananas
- 100g pumpkin puree
- 2 eggs
- 1 teaspoon baking powder
- Pinch of sea salt
- Cinnamon or vanilla to taste
- Ghee, coconut or olive oil for frying
Method
- Begin by blending the oats in your blender or Thermomix until fine.
- Add all remaining ingredients — banana, pumpkin puree, eggs, baking powder, sea salt, and cinnamon or vanilla — and blend again until you have a smooth, thick batter. Blending the oats first makes the batter much finer and results in a better texture.
- Heat a non-stick pan over medium heat and add a small amount of ghee, coconut oil or (frying) olive oil.
- Pour small rounds of batter into the pan.
- Cook for 2 minutes until bubbles form on the surface and the edges look set, then flip and cook for a further 1–2 minutes until golden.
- Repeat with the remaining batter, adding more ghee or oil as needed.
- Serve warm with your favourite toppings — fresh berries, a drizzle of honey or maple syrup all work beautifully.
Perfect for Kids
These pancakes are an absolute winner with children! The natural sweetness from banana means kids love them, while the oats, pumpkin, and eggs work together to keep little ones feeling full and focused throughout the school day. The best part? You’re sneaking (left over) vegetables and oats into their diet without any fuss — they’ll never know!
Make a batch on the weekend or as a quick weekday breakfast before school. I heat them up in the air fryer for 1-2 minutes. They’re also great popped into a lunchbox as a snack.
Variations — Mix It Up!
One of the best things about these pancakes is how versatile they are. Once you have the base recipe down, it’s easy to swap and sneak in all sorts of nourishing ingredients:
Flour alternatives — Replace the oats with spelt flour, millet flour (GF) or buckwheat flour (GF) for a slightly different texture. The latter are gluten-free and blend beautifully into the batter.
Veggie swaps — Not a fan of pumpkin, or just want to change it up? Cooked carrots or zucchini work just as well. Kids will often not taste the difference, and you’re adding even more colour and nutrients to their plate.
Sneaky add-ins — Stir a scoop of collagen powder into the batter for an extra protein and gut-health boost. It’s tasteless and blends right in — your little ones will be none the wiser!
Nuts — If these pancakes aren’t heading to school, ground nuts such as almonds or walnuts are a wonderful addition. They add healthy fats, extra protein, and a subtle richness to the batter.
A Note from Dr Christin (Chinese medicine)
Oats provide slow-releasing energy, banana adds natural sweetness and potassium, and pumpkin brings a gentle warmth and richness that makes these pancakes truly satisfying. Together, these ingredients support steady energy levels and sustained concentration — exactly what growing children need.
Dr Christin (Chinese medicine) loves experimenting with seasonal vegetables and different flour combinations — it keeps breakfast interesting and ensures the whole family gets a wide variety of nutrients throughout the week.
At The Bright Side Family Acupuncture, Dr Christin works with adults and children, supporting a wide range of musculoskeletal and general health concerns. Care is tailored to the individual, with consideration of lifestyle, movement patterns and overall wellbeing.
If you’d like to learn more about acupuncture or discuss whether it may be appropriate as part of your broader support plan, you’re welcome to get in touch or book an appointment.
