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.
Banana and Blueberry Pancakes
Prep time
Cook time
Total time
Author: Adapted from the incredible Green Kitchen Stories
yield: 4 pancakes
Ingredients
- 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
Instructions
- Peel the banana(s) and mash with a fork
- Crack eggs into a large bowl and mix in the bananas
- Add in the coconut, blueberries and cinnamon, stirring to combine
- If you prefer a smoother batter you could place the mixture in a food processor (optional)
- Heat oil in a frying pan on medium heat
- Spoon small portions of the mixture into the pan
- Once a spatula can go cleanly underneath the pancake (and it looks golden underneath), flip it over
- Once both sides are golden brown, remove from the heat
- Repeat until mixture has all been cooked and you could keep in a warm oven in the meantime
- Serve and enjoy!
- 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.
These are delicious – love the sweetness of the banana, no need for any further sugar 🙂 great with seasonal fruit
Spot on Zita!
Thrilled that you enjoyed them x
Just had them again and cooked them for my Brother who was going to put honey on them. I told him to taste it first and he’s glad he did!!!
You are also spot on about sodium sulphite which is a product of Sulfur dioxide. In England it is used in almost all dried fruit! You can tell the difference in apricots because those with are orangey yellow but in fact actual apricots are browny!!! The food industry has a lot to answer for; not only used to preserve but also to apparently make it look more appealing to eat. It’s important to raise awareness and you are doing it so well 🙂 x-x
Thank you so much once again Zita – you’re the best!
Fantastic news on your brother’s response not only to the recipe though also to trying them first without extra added sugars.
Happy Monday! x