• 2 medium-sized bananas
  • 3 eggs
  • ½ tsp ground cardamom seeds or ground cinnamon
  • 150g fresh or frozen blueberries
  • ½ tbsp Olive oil or coconut oil
  • maple or yacon syrup to dribble
  • 1 tablespoon happiGut™


  1. Peel the bananas and place them in a tall jug or liquidizer.
  2. Add the eggs and ground cardamom and liquidize thoroughly.
  3. Stir in 100g of blueberries.
  4. Heat a large non-stick frying pan and wipe some olive oil, coconut around the pan.
  5. Pour 2 tablespoons of batter into the pan for each pancake. You should be able to fit four to a pan.
  6. Cook the pancakes for 3 minutes or until just set.
  7. Flip over and cook for a further two minutes.
  8. Serve the pancakes with extra blueberries, a dribble of syrup.