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
LEMON MAPLE BUTTER
- 60 g butter, softened at room temperature
- zest and juice of 1 lemon
- 1 tblsp maple syrup
- 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.
- 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.
- 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.
- 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.
- 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