Recipe courtesy of Jessica Woolf owner of Nutri-nibbles


60g gluten free oats

120ml unsweetened almond milk

1/4 tsp. gluten free baking powder

1 tsp. maca powder

Cinnamon and Stevia drops to taste

1/2 tsp. vanilla extract

Pinch of Himalayan sea salt

1 tbsp. coconut flour

35g banana

50g blueberries

Toppings: 1 tbsp. coconut butter, 1tbsp chocolate pb2, heated blueberries and caramelised banana.


Blend all ingredients besides blueberries in a blender (leaving a few pieces of banana for topping). Heat a pan with coconut oil spray. Add a few blueberries to mixture and cook, flipping half way through.  Slice bananas and caramelize each side in a pan whilst heating berries too. Top with toppings and stevia drops.


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