Blueberry Banana Pancakes

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Blustery grey skies outside, Jack Johnson and ukuleles inside.

After a long week working with food, it feels very decadent to spend a Saturday morning playing with pancakes, using up that last ageing banana, and trying out these beautiful bergamot lemons from Riverford Organic

The banana is these gives them a miraculous natural sweetness. Genius. But I'll be honest, I've found some banana-based pancake recipes a bit stodgy. Don't worry, I think I've found a hack for that – these are as light as angel pillows.


Serves 2.

Gluten-free,  Refined sugar-free


1 ripe banana
2 local or organic eggs, separated into yolks and whites
2 tbsp buckwheat or brown rice flour
1 tsp vanilla essence
1/4 tsp baking powder
Handful of blueberries
Zest of 1/2 an unwaxed organic lemon (try not to skip, really makes this recipe)

Teeny pinch of good-quality salt (natural sweetness enhancer)



In a mixing bowl, mash up your peeled banana with a fork or potato masher. Combine the banana mush with everything but your egg whites.

Give yourself a moderate upper arm workout by whisking these to a medium peak before folding into the mix. If you're in a morning rush, don't worry, you can just combine the whole egg, lightly beaten, but I find it this technique makes them lighter and never stodgy (see also, corn fritters).

*A note on sweetness. We all have different sweet barometers. If yours is a little higher than mine, or your banana isn't super-ripe, you can add a a spoon or two of your favourite natural sweetener to the mix.



Fry these in table-spooned  batches on a moderate heat (a high heat can burn the natural sugars of the banana) using a paper-towel dabbed with coconut oil or butter to wipe the pan clean between pancakes. 



Stacked with fresh blueberries, coyo or yoghurt, sliced bananas, maple syrup or honey and lemon zest/ wedges.

I don't reckon you'll regret making these. Let me know how it you get on in the comments below.


'Til next time.. let's keep putting love into food.
Josie x