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Dear Maple Syrup, we love you.

Move aside Valentines, Tuesday February 17th is Pancake Tuesday and one of our favorite days of the year. The perfect time to practice our flipping skills, treat ourselves to some real Canadian maple syrup and indulge in making pancakes. Lots of them. This year, like every year, we are hosting an early morning breakfast party complete with breakfast cocktails, fresh summer fruit salad, yoghurt and sprinklings of Granuesli.

We are going gluten-free with our little pancakes this time after stumbling across this fantastic blog called Green Kitchen Stories. It’s very beautiful and the recipes are seriously delicious and we can not stop making these pancakes. Who knew you could have so much fun with 4 ingredients?

Banana & Blueberry Pancakes
(serves 4)

3 Ripe bananas
6 Organic eggs
1 cup Shredded coconut
1/2 cup blueberries
1 tsp Cinnamon
Coconut Oil for frying

We usually throw everything into our food processor (except the blueberries, very important) and mix it all up, adding the blueberries at the end. If you prefer to do it by hand, peel and mash the bananas first with a fork, then in a separate bowl whip the eggs, mix the bananas and eggs together, then add the coconut, blueberries and cinnamon.

To fry the pancakes, heat the coconut oil in a medium frying pan on medium heat. Pour 3 small portions of pancake batter in the pan and wait for them to set before flipping and frying the other side. We like to keep ours warm in the oven on a really low heat until they are all done.

Serve with shredded coconut, blueberries and lashings of real maple syrup. Enjoy!