Ash and Bec’s Wholemeal Pancakes

Cook Time 20 minutes

Servings 6


2 cups of wholemeal flour 
2 tsp baking powder
½ tsp. salt
10 tbs shredded coconut 
2 medium ripe bananas, chopped
1 cup coconut water 
1 3/4 cup nut milk of your choice 
1 tsp. vanilla 
2 tbs. flaxseed meal mixed with 6 tbs. water
1 punnet of blueberries plus extra to serve 
Maple syrup to serve


Combine the dry ingredients in a large bowl and mix. Make a well in the centre and add the banana, coconut water, nut milk and vanilla and mix through. Add the flaxseed and water mixture and fold through. Fold through the blueberries.

Lightly brush a little oil in a large non-stick fry pan. Add 1/4-cup capacity (or smaller) amount of the pancake mixture to the pan and cook until little bubbles form on the top. Once they pop, flip the pancakes and cook for a further 30 seconds to a minute. Repeat with the remaining batter. 

Serve with maple syrup and extra blueberries.


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