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Banana Blueberry Pancakes + Mandarin Berry Syrup

Serves: 2



1 cup of buckwheat flour OR pancake flour of choice

1 banana

1 egg (chia egg if vegan)

1 - 2 cups of almond milk

1/2 tsp vanilla extract

small handful blueberries


2 cups frozen berries of choice

Juice of 1 mandarin

1 tsp vanilla essence


1. Combine all sauce ingredients in a small saucepan over low to medium heat. Leave to simmer stirring occasionally.

2.. Mash banana in a small bowl, add egg and vanilla and combine

3. Place flour is a medium bowl. Add banana mix. Gradually add in almond milk until you reach desired consistency, stir well to combine.

4. Gently stir through blueberries.

5. Preheat a frypan on medium heat, add 1 teaspoon of coconut oil or dairy free butter and cook pancakes in batches until golden brown.

Top with Mandarin, Berry Sauce and maple syrup if you like.

*Note my FAVOURITE flour to use for pancakes is a pancake blend from The Source Bulk Foods. It makes them super light and fluffy!*


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