Banana and blueberry pancake stack with lemon maple butter

Serves: 2         Difficulty: Easy


  • 1 large banana
  • 2 eggs
  • 1/2 cup hazelnut or almond meal
  • 1/4 cup coconut oil or 55g butter, softened
  • 1/3 cup desiccated coconut
  • 1/2 tspn baking powder
  • 1 vanilla pod, split, seeds scraped
  • 1/2 cup blueberries, fresh or frozen, plus extra to serve
  • 60 g butter, softened at room temperature
  • zest and juice of 1 lemon
  • 1 tblsp maple syrup


  1. To make the lemon maple butter, place all of the ingredients in a bowl, reserving a little of the lemon zest for garnish, and mix together until well combined.  Place in fridge to chill and firm up.
  2. Combine the banana, egg, nut meal, half of the coconut oil or butter, desiccated coconut, baking powder and vanilla seeds in a food processor and blitz to form a light, fluffy, lump-free batter.  Stir in blueberries.
  3. Melt 1-2 tblsp of the remaining coconut oil or butter in a frying pan over medium-low heat.  Spoon 2 tblsp of the pancake batter at a time into the pan and spread it out a little.  Cook the pancakes for 1-2 minutes on each side, using a spatula to carefully flip it over – when it starts to bubble on top you know it’s time to give it a gentle flip.
  4. Remove from the pan and keep warm, then repeat with the remaining batter, greasing the pan each time to make sure the pancakes don’t stick.
  5. To serve, pile the pancakes up as a tall stack, adding a dollop of the lemon maple butter and a few blueberries between layers.  Top with the remaining lemon maple butter and scatter over the reserved lemon zest.


  • Recipe sourced from ‘Healthy Made Easy’ by Luke Hines