November 13, 2017

Okay guys it’s time for some more pancakes!! Since discovering this healthier version of your standard buttermilk pancake, they have become a pretty regular occurrence in our house. Mondays are usually made more bearable with a large stack of them, Wednesdays too because hump day, Fridays obviously because it’s the weekend and Sunday because who doesn’t want pancakes on a Sunday?

This time we’re mixing up our fillings to include a combination of sultanas and blueberries. You can, of course, use whatever you want. I find blueberries work best (frozen or fresh) but sultanas are a nice alternative if you have them as often as me. Just be careful with the sultanas because they have a tendency to burn if you’re not paying attention.

These pancakes can be made totally gluten free with gluten-free oats. The mixture is sugar free and packed with protein. It benefits from being low carb and is more than one of your five a day. It’s best to use really ripe bananas because they are not only sweeter but they bind the mixture more easily than fresh ones.

This recipe makes about 10-12 pancakes so it’s perfect for two people. You can always store leftover pancakes in the fridge and heat them up for breakfast or a snack the following day.


2 bananas

2 eggs

80g rolled oats

pinch salt

1 tsp vanilla

splash milk

Blueberries (for the filling)

Sultanas (for the filling)

Walnuts (for decorating!)

Coconut oil (for frying)


Blend all ingredients, minus blueberries, walnuts and sultanas, together!

Heat coconut oil in a pan

Once the mixture reaches a smooth consistency, use a ladle to pour small amounts into the pan

Add the blueberries or sultanas to each pancake once it’s in the pan

Try and cover the blueberries or sultanas with a bit of mixture using a spoon or spatula (just to stop the sultanas burning when you flip the pancakes)

Flip the pancakes!

Fry on each side until golden brown

Garnish with walnuts and honey

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