Banana & Blueberry Chocolate Pancakes

Weekends are made for pancakes and this stack of goodness will be sure to see you off to a good start. Piled high and topped with yoghurt and thick blueberry compote, they will be a breakfast to remember for both family and guests.



Blueberry Pancakes
The Recipe



  • 1 large banana
  • 2 eggs
  • 1 Tbsp Healtheries Ground Chia 
  • 1/2 cup Healtheries Rice Flour
  • 2 Tbsp Healtheries 99% Sugar Free Dark Chocolate Baking Bits, roughly chopped
  • 1 tsp baking powder
  • Handful frozen blueberries
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1- 2 tsp coconut oil, for cooking


  • 2 cups frozen, whole blueberries
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of cinnamon
  • Zest and juice of 1/2 lemon
  • 2- 3 Tbsp water


  1. Pre-heat the oven to 100ºc.
  2. To make the blueberry compote, place all of the ingredients into a small saucepan and bring to the boil. Turn down the heat to low, and cover and simmer for 15 minutes while you prepare the pancakes. Check regularly and stir.
  3. To make the pancakes, place all of the ingredients (except the coconut oil) into a food processor and process until combined.
  4. Heat a little coconut oil in a large pan and place spoonfuls of the mixture into the pan. Cook each pancake for 3- 4 minutes on the first side or until bubbles appear on the surface. Flip each pancake and cook for a further 2- 3 minutes. Place cooked pancakes into the oven to keep warm while you repeat with any remaining mixture.
  5. Divide the pancakes between four plates and serve with blueberry compote and a dollop of thick Greek natural yoghurt if desired.