Blueberry, Chia + Banana Pancakes


Makes 6 pancakes

  • 100 g (1 cup) almond meal (see notes on nut free and high protein option)
  • 1 tablespoon chia seeds or ground flaxseeds
  • 1/2 teaspoon gluten free baking powder
  • 1 teaspoon ground cinnamon
  • 250 g  – 2 ripe bananas, smashed
  • 2 organic eggs
  • 125 g blueberries to serve


  1. Combine smashed banana and eggs.
  2. Add almond meal, linseed, baking powder and cinnamon.
  3. Fold in blueberries if using.
  4. Rest for 5 minutes.
  5. Heat a pan over a low heat and add a little coconut, macadamia or olive oil.
  6. Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
  7. Cook over a very low heat. Take your time and don’t rush.
  8. Flip over and finish cooking.
  9. Serve and enjoy with natural or coconut yogurt

Print Recipe 

This recipe is sourced from one of our favourite sites The Healthy Chef

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