Blackberry Pancakes

Serves 3

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Jun 8, 2023

Ingredients

  • 120g oats
  • 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

Step 1 :

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

Step 2 :

Mash the banana in a large bowl.

Step 3 :

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

Step 4 :

Add the eggs and mix well.

Step 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.

Step 6 :

Heat just enough coconut oil to skim the bottom of a fry 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.

Step 7 :

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

Step 8 :

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

Step 9 :

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