Easy to make gluten free pancakes, enjoy a low calorie breakfast that still feels like a treat.

Ingredients: (Serves 2 makes 4 pancakes)

  • 1 large ripe banana
  • 2 medium eggs, beaten
  • Baking powder (pinch)
  • Vanilla extract (splash)
  • 1 teaspoon oil (coconut, rape seed, etc)
  • 25 grams pecans, roughly chopped
  • 125 grams blueberries


  1.  Mash 1 large ripe banana with a fork in a bowl until it resembles a thick purée.
  2. Then stir in 2 beaten eggs, add a pinch of baking powder and a splash of vanilla extract.
 Mix well to a smooth batter.
  3. Heat a large non-stick frying pan or pancake pan over a medium/hot heat and add half of oil.
  4. Using half the batter, spoon two pancakes into the pan ( if the pan is big enough) or cook 1 at a time. Each pancake should take between  1-2 mins each side, then tip onto a plate. Repeat the process with rest of oil and the remaining batter.
  5. Top the pancakes with 25g roughly chopped pecans and 125g blueberries.

Macros: per serving

Calories – 243

Fat – 15 grams

Carbs – 15 grams

Protein – 9 grams