Banana coconut pancakes

May 18, 2017 | Breakfast / Brunch | 0 comments

This is an ideal leisurely weekend breakfast that will avoid any mid-morning sugar dips, energy lows and brain fuzz that would normally lead you straight to the biscuit tin.

You can use buckwheat flour for a delicious gluten free alternative.


Serves 2-3

For the pancakes

  • 2 small ripe bananas
  • 4 large free range eggs
  • 4 tbsp desiccated coconut
  • 1 tbsp buckwheat or wheat flour
  • 1 tsp cinnamon,
  • a little coconut oil (or olive oil).

For the toppings

  • 300g blueberries (fresh or frozen)
  • 1 tsp vanilla extract


  1. Bring blueberries to simmer on a low heat with a splash of water and the vanilla extract
  2. Mash the bananas
  3. Whisk the pancake ingredients together to form a batter
  4. Oil the frying pan and heat over gas
  5. Ladle the batter in small amounts onto the frying pan, 3 small pancakes at a time (aim for 9 in total)
  6. Serve covered with stewed blueberries and vanilla