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Banana and Blueberry Pancakes

4 (approx 12 pancakes)
Preparation Time
15 mins
Cooking Time
15 mins
Calories Per Serving
Healthy, Baking


300g fresh or frozen blueberries
2 tbsp maple syrup
150g spelt flour
1 tsp baking powder
¾ tsp bicarbonate of soda
1 large egg, beaten
150ml milk
1 tsp vanilla extract
2 ripe bananas, mashed, plus extra sliced banana to serve (optional)


  1. Put 200g blueberries in a pan with 2 tbsp maple syrup. Put over a medium heat and bring to the boil. Simmer gently, stirring often, until the berries begin to burst. Remove from the heat and set aside.
  2. In a mixing bowl, combine the spelt flour with the baking powder and bicarbonate of soda. Make a well in the centre.
  3. In a second bowl, beat the egg, milk, vanilla and mashed banana together. Pour into the well in the first bowl and mix lightly to form a batter. Stir in the remaining 100g blueberries.
  4. Put a large frying pan over a medium heat. Brush the surface lightly with oil and add small ladlefuls of batter to form up to 6 pancakes in total, spacing them out well. Cook for a couple of minutes, or until bubbles appear on the surface and the undersides are lightly browned. Flip over and cook for a further minute or so.
  5. Repeat to make 12 pancakes in total. Serve the hot pancakes in stacks of 3 with the blueberry compote and extra banana slices, if you like.
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