Reader rating:

Rating: 3.5 out of 5 stars (24 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Banana and blueberry pancakes.

Photo: Paul Cutter

Time
< 20 minutes
Difficulty
Easy
Serves
6

Bananas are a great source of potassium, magnesium and protein to repair and recover after a workout or a tiring day.

Ingredients

  • 2 ripe bananas, smashed
  • 2 free-range eggs
  • 100g (1 cup) ground almonds
  • 1 tbsp ground linseed (flaxseed)
  • 1/2 teaspoon gluten-free baking powder
  • 1 tsp ground cinnamon
  • 125g blueberries

Method

Combine smashed banana and eggs, then add almond meal, linseed, baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.

Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat - don't rush! Flip over and finish cooking. Serve alone or with honey and natural yoghurt.

Nutrition per pancake: protein, 6.7 grams; carbohydrates, 8.5 grams; total fat, 12 grams (saturated 1.3 grams); potassium, 252 milligrams; kilojoules, 697.

Got a favourite recipe? Share your recipe