Blueberry & Banana Smoothie Pancakes

Summer means berry season, and blueberries are particularly versatile to cook with. Known as a superfood, blueberries are high in antioxidants, soluble fibre and Vitamin C, making them good for everything from heart health to glowing skin and strong nails.


  • 1 punnet of blueberries
  • 1 ripe banana
  • 170ml milk (cow, nut and oat all work with this recipe)
  • 1 large egg
  • 250g wholemeal self-raising flour
  • To serve:
  • Additional blueberries
  • Honey
  • Natural yoghurt
  • Ground cinnamon
  • 30g mixed nuts

Cooking Time

20 minutes




  1. Place half the blueberries in a blender or nutri-bullet with the peeled banana, milk, egg and flour. Blitz into a smoothie batter free of lumps
  2. Transfer the batter to a mixing bowl and add the remaining blueberries, mixing through gently
  3. Place a large non-stick fry pan* on a medium heat. Once hot, slowly pour the batter into the pan to your prefer pancake size
  4. Cook for a few minutes, then flip and cook for a further few minutes on the other side. Adjust the heat as required to ensure your pancakes don’t burn
  5. Continue in this way until the batter is finished and you have a stack of mouth-watering pancakes
  6. To serve, drizzle with honey and additional blueberries. For additional flavour consider adding a dollop of yoghurt with cinnamon and crushed nuts.

*If you don’t have non-stick pan, please use a cooking spray or a small knob of butter to ensure your pancakes don’t stick

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.