This is one of my all-time favourite pancake recipes, and an absolute winner for Shrove Tuesday – it’s super simple, gluten free, and full of lovely healthy fats and protein.

Serves 4

3 ripe bananas
6 free-range eggs
1 cup shredded or desiccated coconut
1/2 cup fresh blueberries or frozen (thawed)
1 tsp cinnamon
coconut oil (for frying)

Coconut yoghurt (optional)

Peel the bananas and mash with a fork. Beat the eggs in a bowl and mix it together with the mashed bananas. Add the coconut, blueberries and cinnamon, and stir to fully combine the mixture. Heat the coconut oil in a frying pan on a medium heat, and pour small portions (about 3) of pancake batter in the pan and fry on both sides. Serve with a dollop of coconut yoghurt, shredded coconut, blueberries and a dusting of cinnamon.