Tuesday, 16 August 2016

Blueberry and Coconut Pancakes with Team GB and Aldi

I am sure that you will agree that Team GB are doing an amazing job in Rio and are certainly raking in the medals! When you are needing to sustain your energy levels, whether you are an Olympic athlete or just a busy parent, eating the right foods is essential!

Over the last two weeks I have been sharing with you some recipes that have been created by Aldi and the English Institute of Sport. So far I have shared with you Chilli Turkey Burgers and some Classically Sweet Oat Bars. This week I am telling you all about a truly delicious way to start the day with some fruity pancakes. We all love pancakes here so these pancakes went down a treat and I found them to be a great way to get the kids to eat some extra fruit. The recipe uses blueberries, but, if like mine, your children do not like blueberries, you can simply substitute them with some berries that they do like. This recipe is so versatile and can be adjusted to taste. Aldi have some more great recipes on their website so pop over and take a look!

Bananas are a fantastic source of energy and really are one of the best natural sources of rapid energy sugars. They are also high in vitamin B6 and rich in potassium and fibre. So if you are looking for a breakfast or even a snack which is going to give you some get up and go then these are for you!

This is what I did...

Blueberry and Coconut Pancakes

Ingredients - makes 6 small pancakes

For the pancakes:

1 large banana
1 egg
3 tbsp water
3 tbsp milled linseed
2 tbsp desiccated coconut
1 tsp coconut oil

For the topping:

450g 0% fat Greek yogurt
150g blueberries
1 tbsp honey


1 - Mix the milled linseed in a bowl with the water and leave in the fridge for 30 minutes

2 - After 30 minutes mash the banana and mix in the linseed

3 - Add the egg and desiccated coconut and blitz in a blender until you have a smooth, thick mixture

4 - Heat a frying pan and add the coconut oil

5 - Spoon in some of the pancake mixture and cook over a medium heat

6 - Once you have bubble forming on the top of the pancakes, flip over and cook for a further couple of minutes

7 - Continue until all of the batter has been used, you should get about 6 pancakes

Serve the pancakes with a spoon full of yogurt, scatter over some juicy blueberries and sprinkle over a little toasted desiccated coconut.

These pancakes make a delicious breakfast. Or if you would like them as a dessert simply swap the yogurt for some ice cream. You could even make it more of a treat by swapping the desiccated coconut for some grated dark chocolate. Another healthy flavour combination that works well is banana, cinnamon and peanut butter. There are so many ways that you can make this recipe to your individual tastes.

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Disclosure: This is a collaborative post


  1. I love banana pancakes! I've never thought to add Greek yogurt to my pancakes!

  2. mmmmm these look delicious Kirsty. a great start to the day x

  3. Oooh yum! These look delicious but healthy too! I really love the flavours you have going on in these and I imagine my kids would love these too! Thanks for linking it up to #CookBlogShare!! ;-) I am having a lovely time this morning going around commenting on all the recipes that have been linked up so far. Hope you are having a fab holiday :-) Eb x

  4. Delicious looking pancakes Kirsty, I like the idea of adding linseeds. Would love these for breakfast or dessert x

  5. We absolutely love pancakes in our house too, but always make them with the traditional ingredients. I definitely need to try these, I just love the sound of the coconut in them.
    Angela x


Thank you for your comments I do love to hear what you think and try to reply to as many as I can x