Banana and Blueberry Pancakes

These easy, gluten-free banana pancakes are made with just a few wholesome ingredients and are perfect for a quick, healthy breakfast.

Ingredients

• 1 ripe banana, mashed

• 1 large egg

• 120g ground almonds (add more if the mixture looks too runny)

• Handful of fresh blueberries, chopped

• 1-2 tbsp coconut oil (for frying)
   

Instructions

1. Mix the Batter: In a bowl, mash the banana until smooth. Add the egg and mix well. Stir in the ground almonds until combined. If the mixture looks too runny, add a little more ground almonds. Gently fold in the chopped blueberries.

2. Heat the Pan: Heat a non-stick frying pan over medium heat and add 1 tbsp of coconut oil.

3. Cook the Pancakes: Spoon small portions of the batter into the pan (about 2-3 tbsp per pancake). Cook for 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.

4. Serve: Stack the pancakes on a plate and top with extra blueberries, a drizzle of honey, or a sprinkle of ground almonds.

Tip: These pancakes are naturally sweet from the banana, but you can add a touch of cinnamon or vanilla extract to the batter for extra flavor.