Mid Carbs

Banana Blueberry Pancakes

25 min.


  • 150g banana, mashed
  • 25g blueberries, chopped in half
  • 10g coconut flour
  • 1 large egg, beaten
  • Butter / oil


In a mixing bowl mash the banana into a thick creamy consistency.
Add in the blueberries (half if for a baby), coconut flour and egg.
Mix together well until a thick batter has formed. In a non stick frying pan over medium - high heat add one knob of butter (or coconut oil), allow to melt (do not let the butter burn though!).
Once melted add in one dessert spoonful of the mixture and flatten down a little. You want them to be about 1 cm thick. Usually makes 4 mini pancakes per pan at a time. Reduce the heat to low - medium from now on.
Cook until the underside has turned a golden brown and you can easily lift it and carefully flip it over with a spatula.
Once flipped, cook the other side for 2-3 minutes before removing from the pan and placing on a wire rack to cool a little whilst you finish making the others.
You can serve them hot straight from the pan or allow them to cool before putting in a sealed container in the fridge until required. Will keep for up to 4 days.