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Flourless banana pancakes with berry maple syrup

Flourless banana pancakes with berry maple syrup

Total Time
20 min
10 min
10 min


Maple syrup

2 tbs

Fresh blueberries

1 cup(s), (160g)

Fresh raspberries

1 cup(s), (140g)

Fresh lemon rind

1 tsp, finely grated, plus thin strips to serve


4 medium, ripe


8 medium

Baking powder

½ tsp

Oil spray

3 x 3 second spray(s)


  1. To make berry syrup, microwave syrup in a medium microwave-safe bowl on High (100%) for 30 seconds. Add berries and toss to coat. Microwave on High (100%) for a further 1 minute, until berries have softened. Stir in ½ teaspoon lemon rind. Cover and set aside.
  2. Mash bananas in a large bowl. Whisk in eggs and remaining lemon rind. Add baking powder and whisk until well combined.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop about 2 tablespoons of the banana mixture into hot pan for each pancake, leaving 5cm in between them to allow room for spreading. Cook for 1-2 minutes, until browned underneath. Turn pancakes and cook for a further 1 minute or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining banana mixture, lightly spraying pan with oil in between each batch.
  4. Serve pancakes with the warm berry syrup. Sprinkle with lemon rind strips.