recipe by Saskia Gregson-Williams

Growing up in America meant that I was introduced to this pancake breakfast option from a very early age. I loved them, but as my health horizons broadened, and the option of ordering buttermilk pancakes drenched in syrup was no longer something that appealed to me, I decided I had to come up with my own version of these breakfast treats that was just as indulgent but highly nutritious, too! These pancakes fit the bill, they’re vegan, gluten- & sugar-free, and you definitely wouldn’t know it! They taste just as sinful, but to your body they are bites of nutritious fuel, and the perfect way to start your day. They’re fluffy, light, yet gooey in the middle – and the dates and banana sweeten it perfectly so no added sweetener is needed. Although,  however sweet your pancakes are, a pancake is not complete without a large drizzle of syrup. This blueberry “syrup”, is completely natural and packed full of antioxidants and makes a fab alternative to sugar filled syrups you’d by in the store. Adding another dimension to this already nutritionally rocking breakfast.

Why coconut flour is a H&H kitchen staple..
Coconut flour is made from fresh, organic coconut meat, that is dried and ground into a flour consistency. Gluten-free and hypoallergenic, it is a brilliant swap from the normal wheat flour. Coconut flour has a whopping 58% of dietary fibre the highest percentage found in any flour. Fibre is brilliant for our digestives system, makes us feel fuller for longer which can help you maintain or reach a healthy weight.

Get cooking, blending, and feeding your body some awesome, delicious, indulgent, healthy pancakes!


1 banana
1/3 cup coconut flour
1 cup oats
1 1/2 cups oat milk
2-3 medjool dates
1 cup blueberries
1 tbsp water

Start by grinding down the oats in a blender, grinder or food processor until it resembles flour. Set to one side. Add the dates, and oat milk in the blender and blend until the date pieces have been obliterated into tiny fragments. Break up the banana into smaller pieces and add with all other ingredients to the blender. Blend until the mix is thick and smooth.

In a frying pan add a little coconut oil and spoon half a cup onto the pan, with a knife spread so its round, you want to make a small pancake, so don’t be afraid if there is a lot of mixture on top. Cook on each side for roughly 2 minutes, flip with a spatula and repeat on the other side. Repeat with the rest of the mixture.

Meanwhile make the blueberry syrup. Really simple, add all the blueberries to a sauce pan with a tablespoon of water, let boil and pop until a syrup forms. Stir occasionally to make sure the bottom of the pan doesn’t burn.