Banana Pancakes with Blueberry Compote

These are a great, versatile pancakes that can be re-heated easily. I make a batch and use them for breakfast in the office or cold in kids lunchboxes. The base recipe is simple, with no added sugar, and I switch up the flours depending on what I have and whether it needs to be gluten free. The blueberry compote is worth having on standby in the fridge - lovely on yogurt also!

For the Pancakes:

• 2 ripe bananas

• 2 eggs

• ½ tsp baking powder

• ½ tsp vanilla extract (optional)

• 100g total dry mix—choose from:

• ground almonds

• gluten-free flour

• oats

• cassava flour

(I usually use a mix of oats and whatever I have to hand)

For the Blueberry Compote:

• 125g blueberries (fresh or frozen)

• 1 tbsp maple syrup

• 2 tbsp water

Method:

1. Make the blueberry compote

• Combine blueberries, maple syrup, and water in a small saucepan.

• Simmer on low-medium heat for 4–5 minutes, until the berries burst and it thickens slightly. Set aside. This can be kept in the fridge for at least a week - it’s even better made in advance as it gets nice and syrupy.

2. Blend the pancake batter

• Add all pancake ingredients to a blender.

• Blitz until smooth—this gives you a pourable, easy-to-handle batter. If it’s too runny, add a little more flour.

• Let it rest for a few minutes.

3. Cook the pancakes

• Heat a non-stick pan over medium heat with a little butter or oil (I use coconut oil).

• Spoon small rounds of batter onto the pan. Once bubbles appear, they are usually ready to flip over.

• Cook 2–3 minutes each side, until golden and set.

4. Serve

• Stack them up, pour over the warm blueberry compote, and enjoy.