Banana and blueberry pancakes

Banana and blueberry pancakes.
Banana and blueberry pancakes. Photo: Paul Cutter

Bananas are a great source of potassium, magnesium and protein to repair and recover after a workout or a tiring day.


2 ripe bananas, smashed

2 free-range eggs

100g (1 cup) ground almonds

1 tbsp ground linseed (flaxseed)

1/2 teaspoon gluten-free baking powder

1 tsp ground cinnamon

125g blueberries


Combine smashed banana and eggs, then add almond meal, linseed, baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.

Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat - don't rush! Flip over and finish cooking. Serve alone or with honey and natural yoghurt.

Nutrition per pancake: protein, 6.7 grams; carbohydrates, 8.5 grams; total fat, 12 grams (saturated 1.3 grams); potassium, 252 milligrams; kilojoules, 697.