Bone broth gluten-free banana pancakes

Serves: Makes 8-10 pancakes


For the pancakes:

  • 80g gluten-free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 80ml unsweetened nut milk
  • 60ml cup Osius Bone Broth (chicken, beef, or vegetable works)
  • 1/2 tsp baking soda

For the syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 60ml maple syrup

For the toppings:

  • Gluten-free yogurt
  • Banana slices
  • Mixed seeds/chia seeds


  • Place all pancake ingredients blender and blend at a high speed until smooth.
  • Heat a frying pan on medium heat and coat the pan with a suitable non-stick cooking spray. Use around 60ml of pancake batter per pancake. Cook for 3-5 minutes on one side, then flip. Repeat until the batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle.Melt nut butter in a microwavable bowl for 15 seconds. Mix in the syrup and up to 2 tsp water if needed.
  • Top pancakes with gluten-free yogurt, banana slices, mixed seeds, and nut butter syrup drizzle. 
  • Enjoy!