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Blackberry Pancakes


120g oats (gluten free)

30g mixed seeds

(pumpkin/ sesame/sunflower)1 medium banana

1 tsp baking powder

3 eggs

300ml coconut/ almond milk

300g blackberries

Coconut oil for frying

1.Grind the oats and mixed seeds to create a coarse flour.

2.Mash the banana in a large bowl.

3.Add the oat/seed flour to the mashed banana along with the baking powder and mix together.

4.Add the eggs and mix well.

5.Measure out the milk into a jug. Take a small handful of the blackberries, wash and add to the milk. Using a hand-held blender, whizz to turn the milk purple. Add to the large bowl and incorporate well into the flour mixture.

6.Heat just enough coconut oil to skim the bottom of a frying pan. Using a ladle, add the mixture to the pan. Cook on a medium heat for approximately 60 secs (bubbles will appear) before turning and finishing off.

7.To create a sauce, place the remaining blackberries into a small saucepan with 2 tbsps water. Cook the blackberries until they start to break down – some will remain whole.

8.Divide the pancakes between 3 plates and drizzle the blackberry sauce over the top.

9.If desired, add one tbsp almond butter to spread on your pancakes. These keep well for 3 days in the fridge or can be frozen for an easy mid-week breakfast.


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