Who said pancakes are just for pancake day? We love pancakes at least once a week and these Super Egg blueberry & banana pancakes are heaven on a plate and super nutritious too!
  • Serves:


  1. Melt the butter then mix the wet and dry ingredients separately, then whisk them together in a bowl until you reach a smooth consistency. Pour into a jug or grab a ladle
  2. Cover and chill in the fridge for about 30 minutes
  3. Place a heavy-bottomed frying pan over medium heat with a little butter. Once sizzling pour in enough batter to make the pancakes the size you would like - we like big ones!
  4. Cook these until bubbles begin to appear on the surface, then flip your pancake and cook on the other side.
  5. Take a separate frying pan, add a little butter and gently heat through the banana slices with a little golden caster sugar to get a lovely caramelisation. Just at the end pop in your blueberries to warm through.
  6. Serve pancakes with oodles of blueberries and banana, drizzled with lots of maple syrup and a sprinkling of icing sugar.