Banana and Blueberry Pancakes
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Cook time: 
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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
  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
Recipe by Nadia Felsch at https://nadiafelsch.com/2013/06/04/gluten-free-banana-and-blueberry-pancakes/