Blueberry & Lemon Perfect Pancakes

Breakfast & Brunch

Blueberry & Lemon Perfect Pancakes




blueberry pancakes melissa hemsley

I love these blueberry & lemon zesty pancakes, which are no nonsense, easy to whip up and are a great way to use up ripe bananas. Perfect in the morning or even make extra for a breakfast or snack on the go! Grab your ripe bananas, whizz them up and top with whipped yoghurt, melted blueberries (from the freezer) & lemon zest.

I’ve used quinoa flakes which are really easy to get hold of & look out for British grown companies like hodmedods.


  1. Place all the ingredients for the pancakes (except the oil) in a blender or food processor & whizz for about 30 seconds. Alternatively, mash the bananas with a fork & mix in a jug with all the remaining ingredients.
  2. Melt a little of the coconut oil in a large frying pan on a high heat.
  3. Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick and 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ minutes. When they start to bubble, flip them over & cook for 1 minute on the other side.
  4. Remove from the pan and repeat with the rest of the batter, using a little more of the coconut oil each time, until you have made eight pancakes. (Place the pancakes on a plate in a low oven to keep warm while you make the rest).
  5. Once your pancakes are made & keeping warm, whip up some coconut yoghurt or full fat natural yoghurt & gently heat up the blueberries, with a little maple syrup, in your pancake pan until they are hot through & softening.
  6. Serve your pancakes topped with yoghurt swirled with the berries & zest


  • 2 ripe bananas (total 200g), peeled
  • 100g quinoa flakes
  • 180ml any milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • tiny pinch salt
  • 1 1/2 – 2 tbsp coconut oil (for frying)
  • zest of 1/2 lemon (adding 1/2 to the pancake & 1/2 for sprinkling on top)
  • For the blueberries:
  • 2 tsp maple syrup
  • 2 handfuls frozen blueberries
  • juice of 1/2 lemon

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