If the sound of ground almonds, coconut flour, or flour alternatives for that matter, freaks you out then this recipe is definitely for you. Jamie Oliver has taken the traditional pancake recipe and placed a very subtle healthy twist on it, you won’t even know the difference! I’ve made a few little tweaks to Jamie’s recipe, firstly keeping the pancakes plain, whereas Jamie adds 160g blueberries when blitzing the batter (calling them ‘smoothie pancakes’) and stirs through an additional 160g blueberries. Instead I opted for a simple blueberry couli, made by sautéing blueberries with a little coconut oil and honey over a medium heat for around five minutes, then dollop on top of, or stir throuh natural yoghurt. The options are endless- add blueberries, chocolate chunks or opt for a raisin and lemon zest combo- your choice! It’s the perfect recipe to make for Pancake Tuesday with family or friends – they will love them!
1 ripe banana
170ml semi-skimmed milk (or you could use a nut milk)
1 large egg
250 wholemeal self-raising flour
For the topping:
1 tsp coconut oil
- In a food processor or blender, blitz the peeled banana, milk, egg and flour.
- place a large, non-stick frying pan on a medium- high heat. Once hot, put your batter into the pan to make large pancakes or littles ones, whichever you fancy. Either way, cook for a couple of minutes on each side, or until crisp and golden. Sometimes I flip them for an additional 30 seconds on each brown side to ensure they get super crispy. Serve as Amd when they’re ready, while you get on with more.
- For the topping, melt the coconut oil over a medium heat then add the honey and blueberries, sautéing for around five minutes until they begin to burst. Take of the heat. Pile the pancakes high and dollop with natural yoghurt then add the sautéed blueberries. Enjoy!