Blueberry and Banana Gluten Free Pancakes


2 ripe bananas, smashed
2 free-range eggs
100g ground almonds
1 tbsp ground flaxseed
½ teaspoon gluten-free baking powder
1 tsp ground cinnamon
125g blueberries


Combine smashed banana and eggs, then add almond meal, flaxseed, baking powder and cinnamon. Fold in blueberries and leave to rest for five minutes.
Heat a pan over a low heat and add a little olive oil. Spoon pancake batter into rounds in the pan and flatten with the back of a spoon. Cook over a low heat – don’t rush! Flip over and finish cooking. Serve with maple syrup.

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