Ingredients (serves 4)

  • 3 ripe bananas
  • 6 eggs
  • 1 cup / 100 g shredded coconut
  • 1/2 cup / 70 g fresh or frozen blueberrie
  • 1 tsp ground cinnamon
  • coconut oil or olive oil (for frying)



  1. Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.
  2. Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.