Have a go at these classic, fluffy pancakes, perfect for a lazy Sunday brunch or hearty pre-training brekkie. They're also gluten-free so eascy on the stomach and bursting with nutrients and flavour.


  • 1tbsp coconut flour
  • 2tbsp ground almonds
  • 1tbsp golden ground flaxseed
  • 1tsp baking powder
  • pinch of salt
  • 1tsp coconut sugar (optional)
  • 1 egg separated
  • 1 egg beated
  • vanilla essence
  • 1 ripe banana mashed
  • 100g blueberries
  • knob of butter or coconut oil
  • 1 banana to serve
  • blueberries to serve
  • maple syrup to serve


  • STEP 1

    In a small bowl, whisk the egg white until stiff. In another bowl, combine the dry ingredients.

  • STEP 2

    Add the beaten egg plus the remaining egg yolk, vanilla and the blueberries. Fold in the egg white.

  • STEP 3

    Heat a pan and melt a knob of butter. Cook 3–4 pancakes at a time. Cook for 1 or 2mins, then flip over and cook for the same time. Serve with toppings.