I N G R E D I E N T S
1 cup of blueberries
2 eggs
2 bananas mashed
2 cups of self-raising flour
½ teaspoon bicarbonate of soda
¼ cup raw sugar
1 ¾ cups skim milk or almond milk
1 tablespoon of coconut oil for frying
Blueberry-Mango Syrup:
1/2 cup of blueberries
1/2 a mango cubed
1 cup of water
M E T H O D
1. In a large bowl, sift the self-raising flour and the bicarbonate of soda. Add the sugar then mix all together and make a well in the centre.
2. Add the mashed bananas, eggs and milk. Mix until smooth.
3. Carefully combine the blueberries in the mixture.
4. Heat the coconut oil on the frying pan over a medium heat.
5. Use ¼ cup of batter for each pancake, pour onto frying pan and cook until the pancake bubbles on top, then flip over to the reverse side and cook until golden brown.
6. To make the syrup, boil the water with the blueberries and the mango cubes until soft. Blend with a bar mix on high speed until the texture becomes runny. If too thick, add a little more water. Drizzle on top of the pancakes to serve.
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