Easy banana blueberry pancakes with mango

This is a really easy pancake recipe. It makes a good batch of fluffy little pancakes full of lovely fruity goodness.

Blueberry pancakes are already the best and they’ve become even better now. The sweet combination of mango, banana, blueberries topped with coconut yogurt and a drizzle of maple syrup is a game changer.

Dice the mango and swap them in for the blueberries if you prefer.

Fluffy and squidgy with a slight crispness. I prefer to slice the bananas and top so you get warm bits of banana gooeyness in random parts of the pancakes with the bursts of blueberry.

Easy banana blueberry pancakes with mango

Easy little fluffy pancakes served up with bananas, blueberries and mangoes. These delicious fruity slices of goodness are best served with coconut yogurt and a drizzle of super sweet maple syrup. Perfect for a weekend morning or one for Pancake Day!

120g self-raising flour (1 cup)
pinch of salt
1 large egg
240ml milk (1 cup)
200g blueberries (half for the batter and half to serve)
1/2 tsp vanilla extract
4 tbsp olive oil
1 small mango cubed – to serve
maple syrup – to serve
coconut yogurt – to serve

In a large bowl sift flour and a pinch of salt. Add the egg and pour the milk gradually into the batter scraping the sides of the bowl with a spatula to incorporate any floury bits.
Mix until the batter is smooth and then stir in half of the blueberries and vanilla extract. Slice the banana thinly and leave to one side.
Heat 1 tbsp of oil in a large non-stick frying pan and swirl around the pan to get an even coating of oil. Making 3 pancakes at a time spoon in the batter (2 or 3 tbsps per pancake) leaving enough space between each pancake.
Carefully top the pancakes with banana slices and cook until bubbles start to form and the bases are golden brown. Flip over gently and place on a plate when both sides are the same colour.
Repeat until the batter is finished, ensuring each time the pan is well coated with oil before the next batch.
Serve with mango chunks, blueberries, a pool of coconut yogurt and a drizzle of maple syrup.

*Adapted from Jamie Oliver’s one cup pancakes with blueberries. I prefer a slightly healthier pancake but you can add a couple of tablespoons of maple syrup or caster sugar to the batter for sweeter pancakes.