Ingredients
Scale
- 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
Instructions
Method:
- 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
- Transfer the batter to a mixing bowl and add the remaining blueberries, mixing through gently
- 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
- 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
- Continue in this way until the batter is finished and you have a stack of mouth-watering pancakes
- 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.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cook Time: 20 Minutes
- Category: Breakfast
- Diet: Vegetarian