Banana and Blueberry Pancakes

Pancakes seem to be one of those eternal make people happy meals.

Who am I to dispute this!?

So instead I set about making a clean version for you to enjoy.

These are gluten-free, dairy-free and super quick to create yourself.

Clean Pancake Batter | Nadia Felsch
Cooking Pancakes | Nadia Felsch

Banana and Blueberry Pancakes
Prep time
Cook time
Total time
yield: 4 pancakes
  • 1 large ripe banana or 1.5 medium-
    sized ripe banana
  • 3 free-range eggs
  • ½ cup coconut flakes* - pop in the processor to make
    smaller shreds if you prefer
  • ¼ cup fresh or thawed frozen blueberries (pop in the microwave
    for 10 seconds if frozen)
  • 1 tsp ground cinnamon
  • Olive oil, for cooking
  • Coconut flakes, maple syrup and cinnamon to serve
  1. Peel the banana(s) and mash with a fork
  2. Crack eggs into a large bowl and mix in the bananas
  3. Add in the coconut, blueberries and cinnamon, stirring to combine
  4. If you prefer a smoother batter you could place the mixture in a food processor (optional)
  5. Heat oil in a frying pan on medium heat
  6. Spoon small portions of the mixture into the pan
  7. Once a spatula can go cleanly underneath the pancake (and it looks golden underneath), flip it over
  8. Once both sides are golden brown, remove from the heat
  9. Repeat until mixture has all been cooked and you could keep in a warm oven in the meantime
  10. Serve and enjoy!
  11. These are super yummy with a drizzle of maple syrup (or honey), a little more coconut and a dusting of cinnamon
Nutrition Information
Serving size: 2 pancakes Calories: 100


I highly recommend using preservative-free coconut flakes as 90% + of coconut products on the market (even in health food stores) have preservative 221 present. This is sodium sulphite and as well many people reacting badly to it; it is a totally unneeded product to consume.

Pancakes | Nadia Felsch

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