Pancakes topped with sliced bananaChef Paolo Vasapolli’s banana-oatmeal pancakes add a tropical note to a healthy breakfast.

Weekend breakfast time for a tropical treat

Flavours of banana and coconut pair with oatmeal to make a gluten-free breakfast or brunch dish, in a recipe by Paolo Vasapolli, executive chef in Food and Catering Services.

“Mixing the batter in a blender makes for easy preparation,” he says. “They’re good for a weekend, but easy enough make any day.”

Banana Oatmeal Blender Pancakes


  • 2 ¼ cups rolled oats
  • 1 cup coconut milk
  • 2 large ripe bananas
  • 1 tablespoon of honey or maple syrup
  • 1 large egg
  • ¼ teaspoon sea salt
  • ½ ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoon baking powder
  • Coconut oil for frying


  1. Place all ingredients in the blender and blend on high until completely mixed and oats have broken down, about 1-2 minutes.
  2. Heat a griddle or pan over medium-low heat and melt a teaspoon or two of coconut oil. Once the pan or griddle is hot, pour or scoop on ¼ cup of the batter. Cook 2-3 minutes on each side.

Vasapolli recommends serving them garnished with sliced bananas, other fresh fruit, or icing sugar.

Find more recipes — as well as a place to submit your own — on the Healthy Eating website.