This recipe makes 8 pancakes



  • 2 medium sized bananas
  • 3 eggs
  • ½ tsp ground cardamom seeds
  • 150g fresh or frozen blueberries
  • ½ tbsp vegetable oil
  • maple or golden syrup to dribble



Peel the bananas and place them in a tall jug or liquidiser. Add the eggs and ground cardamom and liquidise thoroughly. Stir in 100g of blueberries.

Heat a large non-stick frying pan and wipe some vegetable oil around the pan. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan. Cook the pancakes for 3 minutes or until just set. Flip over and cook for a further two minutes.

Serve the pancakes with extra blueberries and a dribble of syrup.


  Per Portion (70g) Per 100g
Calories 77kcal 114kcal
Fat 3.3g 4.9g
Protein 3.3g 4.9g
Carbohydrate 8.9g 13.2g
Sugars 7.6g 11.2g
Fibre 0.7g 1.1g
Sodium 32mg 47mg