Banana Breakfast Cakes

serves 2 / gluten free


  • 1 cup chickpea flour
  • 1/2 tsp cinnamon
  • 1/4 cup roughly chopped walnuts
  • 1/8 tsp baking soda
  • pinch salt
  • squeeze lemon
  • 1 small banana, mashed
  • 1 tsp vanilla (optional)
  • plant milk or water
  • 1 tbsp oil
Combine all dry ingredients in a bowl. Add enough milk or water to make a thick batter. Add lemon and fold to combine. Add remaining wet ingredients and fold to combine. Heat oil in a frying pan over a medium-high heat, scoop large spoonfuls into the pan (I can fit three in mine) and spread to about 1cm thick. Turn heat down to medium-low and cook until brown underneath (will start to look dull at the edges) then flip and cook until brown. Low and slow is the idea here – you want them cooked right through or they will taste like dirt. Serve with maple syrup and Little Island yoghurt of course 😂