1 large banana
55 g (1/2 cup) hazelnut or almond meal
55 ml (1/4 cup) coconut oil or 55 g butter, softened
30 g (1/3 cup) desiccated coconut
1/2 teaspoon baking powder
1 vanilla pod, split and seeds scraped
80 g (1/2 cup) blueberries, fresh or frozen and thawed, plus extra to serve
60 g butter, softened at room temperature
Zest and juice of 1 lemon
1 tablespoon maple syrup
To make the lemon–maple butter, place all of the ingredients in a bowl, reserving a little of the lemon zest for garnish, and mix together until well combined. Transfer to the fridge to chill and firm up.
Combine the banana, eggs, hazelnut or almond meal, half of the coconut oil or butter, desiccated coconut, baking powder and vanilla seeds in a food processor and blitz to form a light, fluffy, lump-free batter. Alternatively, whisk the ingredients in a bowl by hand (just be sure to mash the banana up before you start!).
Stir in the blueberries.
Melt 1–2 tablespoons of the remaining coconut oil or butter in a frying pan over medium–low heat. Spoon 2 tablespoons of the pancake batter into the pan and spread it out a little (I like them thick so I don’t spread it too much). Cook the pancake for 1–2 minutes on each side, using a spatula to carefully flip it over – when it starts to bubble on top you know it’s time to give it a gentle flip. Remove from the pan and keep warm, then repeat with the remaining batter, greasing the pan lightly with more coconut oil or butter to make sure the pancakes don’t stick.
To serve, pile the pancakes up as a tall stack, adding a dollop of the lemon–maple butter and a few blueberries between layers. Top with the remaining lemon–maple butter and scatter over the reserved lemon zest.
This is an edited recipe extract from Healthy Made Easy by Luke Hines (published by Plum).