This banana pancakes recipe couldn’t be simpler – just blend and go! With a scattering of blueberries and the sweetness of coconut, these pancakes are a wonderful start to any day.
– 2 ripe bananas
– 3 eggs
– 40g rice flour
– 25g desiccated coconut
– ½ tsp ground cinnamon
– 1 punnet blueberries
– 1–2 tbsp olive oil or butter, to fry
1. Mix the bananas and eggs in a blender until smooth. Whisk in the rice flour, coconut and cinnamon, then fold in about half of the blueberries.
2. Let it sit for about 10 minutes and get a frying pan ready. Heat up some olive oil or butter and ladle or pour in blobs of batter from a jug. Let them set on one side, then turn them over.
3. Cook on both sides and then pile up all of the cooked pancakes on a platter. Scatter with the remaining blueberries and serve.
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