>  > Banana pancakes with a blueberry syrup
Banana pancakes with a blueberry syrup

Banana pancakes with a blueberry syrup

Saturday, 15th August 2015

Everyone loves a good pancake and this recipe has been a favourite of mine for years.
Brimming with fibre, vitamins and minerals, these gluten-free pancakes are really satisfying. Instead of giving you that bloated sensation and energy slump you’d normally experience after a pancake feast, they leave you feeling just right, fuelled with an abundance of long-lasting energy.

Serves 2/ Makes 6 pancakes

  • 100g (1 cup) (gluten-free) rolled oats
  • 2–3 Medjool dates pitted and chopped
  • 240–350ml (1–1. cups) dairy-free milk of your choice 
  • 1 banana, peeled
  • 40g (? cup) brown rice flour
  • 3–4 tablespoons coconut oil
Blueberry syrup
  • 125g (1 cup) blueberries
  • 1 tablespoon water


- Start by grinding the oats into a flour-like consistency in a blender, food processor or coffee grinder, then set to one side.

- Add the dates and milk to the blender or food processor and blend until the date pieces have
been obliterated into tiny fragments.

- Break up the banana into smaller pieces and add to the blender with the brown rice flour.

- Blend until the mixture is thick and smooth, then pour into a measuring jug.

- Add a little coconut oil to a frying pan over a medium heat and allow it to melt before pouring 120ml (½ cup) batter into the pan, spreading it out with a knife into an even circle.

- You want to make a small pancake, so don’t worry if it’s quite thick. Cook on one side for
roughly 2 minutes, then carefully flip over with a spatula and cook for 2 minutes on the other side.

- Repeat with the rest of the mixture, adding extra coconut oil as needed and transferring each pancake to a plate as you make it. Keep the stack of pancakes warm in the oven.


- Simple add the blueberries and water to a saucepan, bring to the boil and allow to bubble away, pushing the blueberries down gently and bursting them with your wooden spoon, until a syrup forms.

- Stir occasionally to make sure the mixture doesn’t catch on the bottom of the pan.

- Remove the pan from the heat and drizzle the syrup over the pancakes to serve. They’re also amazing served with a dollop of whipped coconut cream


Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)