Sunday, 17 August 2014

Banana Coconut Pancakes

Banana Coconut Pancakes with Cottage Cheese and Blueberries

Uh, oh, I'm almost hitting the monday blues time again - that one day after a great weekend when everything just calls back to work as usual... But don't worry, I've got something to fix that "problem", something sweet yet healthy, indulgent enough to keep that weekend feeling while preparing for upcoming tasks, meetings, lessons...

Banana Coconut Pancakes with Cottage Cheese and Blueberries

I recently noticed that you can only find one pancake recipe on this site  (these one cup pancakes to be exact), a fact that's quite surprising due to the fact that I have different variations of pancakes frequently - sweet and savoury, thick and thin. Especially the last days have been all about pancakes+coffee in the afternoon (late breakfast+no lunch "problems" I guess) so today I have a summer favourite for you: single serving coconut banana pancakes with blueberries and cottage cheese - they are light, they melt in your mouth and you won't even need syrup (in the end this decision is totally up to you, it DOES taste good indeed!).

Banana Coconut Pancakes with Blueberries and Cottage Cheese

Banana Coconut Pancakes

 It's a perfect breakfast, lunch or dinner (because we all have that times when something sweet just HAS to be served as a main, haven't we?) for you alone or it can easily be doubled, tripled, quadrupled... But I'm not so sure that you'd like to share... ;-) Now take yourself some time to make these (they'll need 15 minutes max.) and have a light weekend to working week transition or a relaxed afternoon - whatever you like! Enjoy!

Banana Coconut Pancakes with blueberries and cottage cheese
- serves one
- 1 medium sized ripe banana
- 1 Tbsp shredded coconut
- 2 Tbsp cottage cheese (can easily be substituted with cream cheese or even greek yoghurt)
- 1 Tbsp flour (I used whole wheat flour here, but you can use whichever you prefer, e.g. almond flour for a gluten free option)
- 1 egg
- 1 pinch salt
- a handful of blueberries
- 1 Tsp oil
- optional: more blueberries and some shredded coconut for garnishing

1. Blend together the first six ingredients until smooth. 
2. Stir in the blueberries.
3. Heat the oil (I used coconut oil) in a pan on medium high heat.
4. Use a tablespoon to spoon the batter into the heated pan, then fry them until bubbles start to form on the surface (~2 minutes) then carefully flip them and continue cooking until they're done (~1-2 more minutes).
5. Serve with optional toppings and enjoy!


  1. I am sure these pancakes not only look good, but also taste good!!!

  2. Dumb but do you mean blend in a blender or just stir by hand?