Serves: 2

Gluten free with no refined sugar, a recipe anyone would love. Top with any fruit or butter that you’d like,


1 large banana
2 eggs
55 g (1/2 cup) hazelnut or almond meal
55 ml (1/4 cup) coconut oil or 55 g butter, softened
30 g (1/3 cup) desiccated coconut
1/2 teaspoon baking powder
1 vanilla pod, split and seeds scraped
80 g (1/2 cup) blueberries, fresh or frozen and thawed, plus extra to serve

Lemon–maple butter

60 g butter, softened at room temperature
Zest and juice of 1 lemon
1 tablespoon maple syrup


1. For the lemon–maple butter, add all of the ingredients in a bowl, reserving a little lemon zest for garnish, mix together until well combined. Chill in fridge to firm up.
2. Combine banana, eggs, hazelnut or almond meal, half of the coconut oil or butter, desiccated coconut, baking powder and vanilla seeds into a food processor and blitz to form a light, fluffy, lump-free batter. Alternatively, whisk the ingredients in a bowl by hand (just be sure to mash the banana up before you start!).
3. Stir in blueberries.
4. Melt 1–2 tablespoons of the remaining coconut oil or butter in a frying pan over medium–low heat. Spoon 2 tablespoons of the pancake batter into the pan and spread it out a little (I like them thick so I don’t spread it too much). Cook the pancake for 1–2 minutes on each side, using a spatula to carefully flip it over – when it starts to bubble on top you know it’s time to give it a gentle flip. Remove from the pan and keep warm, then repeat with the remaining batter, greasing the pan lightly with more coconut oil or butter to make sure the pancakes don’t stick.
5. To serve, pile the pancakes up as a tall stack, adding a dollop of the lemon–maple butter and a few blueberries between layers. Top with the remaining lemon–maple butter and scatter over the reserved lemon zest.

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