Tomorrow is Pancake Day, also known as ‘Shrove Tuesday’ or ‘Fat Tuesday’, which is a tradition dating back to the 12th Century which falls on the day before the Christian fasting period of ‘Lent’ begins. It first started as a way to use up  ingredients such as butter, milk and eggs that were not supposed to be eaten during Lent and would therefore go bad during the six-week fast leading up to Easter. Pancakes were a great way to use up these ingredients in one easy and indulgent dish.

By far my most enthusiastic work friend, Ashby, was running round today organising a last minute roll call for who was ‘in’ for Pancake Day tomorrow. Her survey also included noting down everyone’s favourite pancake condiments, where I learnt that everyone had a pretty clear and firm favourite way of eating pancakes. Favourite condiments ranged from lemon & sugar, to maple syrup, to strawberry jam to fresh strawberries, bananas and ice cream. English Jules’s kind offer to help make pancakes for the masses was offered with a disclaimer that they would be “the proper ones. Not the American fluffy ones”.

My favourite way to eat pancakes is thin (like crepes), cooked so the edges are a little crispy and served simple with lemon juice and sugar, however nowadays my general quest for tasty healthier options has made these somewhat a thing of my less healthy past. I make these healthier versions every now and then for brekki, however tonight I made these to share with my work buddies tomorrow, who no doubt will have an opinion about my ‘gluten free, dairy-free, refined sugar-free’ version.

Makes 9 medium “shrove” (fat – sorry Jules) pancakes


  • 3 ripe bananas, mashed
  • 2 eggs, lightly beaten
  • 1 cup (100g) almond flour
  • 1 Tbsp ground cinnamon
  • 3 Tbsp unsweetened desiccated coconut
  • 1/2 tsp gluten free baking powder
  • 1 pinch salt
  • olive / coconut oil for shallow frying
  • small punnet of fresh blueberries (reserve a few for garnish)
  • drizzle of good quality raw honey for garnish


  1. Put all ingredients except blueberries and honey in a mixing bowl and combine with an electric hand beater until you’ve gotten most of the chunks out of the banana
  2. Add in the blueberries and stir gently with a wooden spoon to combine
  3. Heat oil in a non-stick fry pan to low-medium heat
  4. Using 2 tablespoons (1 to scoop and the other to help guide gently into the pan), place heaped spoons carefully into the pan – 3 at a time so as not to crowd the pan which makes turning them tricky
  5. Leave to cook for up to 10 minutes until underside is brown (be patient as these are flour-free so need a little more time to cook through)
  6. Carefully turn over and repeat on other side
  7. Best if served immediately with a drizzle of honey and scattered with the reserved raw blueberries

These will keep in the fridge in an airtight container for up to a week and can be eaten cold or reheated (like muffins).