A nutrient dense take on a classic. These pancakes are a great start to the day as breakfast or as a snack later on. Filling but low in processed sugar, these pancakes are the perfect balance between light and satisfying.
Prep: 10 minutes
Cook: 12-15 minutes
- 1 ripe banana
- 1 cup of blueberries
- 1 cup of water
- 1 cup plain flour
- 1 tsp baking powder
- 1 glug olive oil or coconut oilfor frying
In a blender, combine on high the banana and 3/4 of the blueberries with the cup of water until completely smooth.
Preheat a large frying pan with the oil on a medium heat.
Pour the mixture into a bowl and combine with the flour, adding tablespoon at a time. Keep adding until the mixture is thick but not like a dough. You’re aiming for pancake batter. If the mixture becomes too solid, add in a little more water to loosen.
Add in the teaspoon of baking powder.
In the hot pan, add a spoonful at a time of the pancake mixture.
Add the rest of the blueberries to the mixture that were kept aside earlier.
After two to three minutes, and once you start to see bubbling appear on the surface of your pancakes, flip and cook for a further two-three minutes on the second side.
Repeat steps six and seven until you’ve used up all your mixture, keeping the already make pancakes to the side.
Serve once all pancakes are ready.