Banana Pancakes

Banana Pancakes

Banana Pancakes

We love and quick, simple and nutrition breakfast and these banana pancakes are just that. They’re also great fun as you can decorate them however you like with your favourite  fruits, nuts and seeds. The mix will keep in the fridge for a couple of days too, so they are easy for weekday mornings too.

Makes 4 large pancakes


3/4 cup rolled oats
1/3 cup spelt Flour
1 tsp cinnamon
Pinch salt
1 tsp baking powder
2/3 cup almond milk
1 egg
1 tbsp Maple Syrup

To Cook 

Banana x 1 1/2 – sliced
Coconut Oil

To Serve 

Your favourite yoghurt
Fresh Fruit
Maple Syrup

Mix together all the dry ingredients in a medium size bowl. Add in the wet ingredients and whisk together until you have a smooth mixture.

Heat a little coconut oil (1 tsp) in a non-stick pan, once melted and your pan is hot, spoon in 3 tbsp of mixture into the pan. Once bubbles form on the outside, place sliced banana on the top and gently press into the pancake.

When the underside is becoming slightly brown, carefully flip over the pancake and cook until browned. Repeat with the remaining mixture.

Serve with maple syrup, fresh fruit, yoghurt and any other of your favourite toppings. I love to add in some walnuts as well.

NOTE – you can use gluten free oats and gluten free flour as well.


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Coconut Flour Pancakes

Coconut Flour Pancakes


Coconut Flour Pancakes 


Our Coconut Flour Pancakes are a great alternative if you are following a gluten free diet and want to indulge this Pancake Day. Who doesn’t love a pancake after all? These coconut flour pancakes are high in fibre and protein, and they’re low in carbohydrate, what a great way to make a #nourishing start to the day. We like to have a selection of toppings available so that the whole family can dig in and find their favourite. Our Mini Bites are a perfect addition and will make your pancakes look totally Instagram worthy! Why not tag us with your creations, we love to see what you’ve been up to in the kitchen.

Makes 6-8 small pancakes

Gluten free, dairy free, refined sugar free and suitable for Keto diets.


2 eggs

8 tbsp almond Milk (or other milk alternative)

1 tbsp cold pressed extra virgin coconut oil (melted) + some extra for cooking in.

pinch salt

2 tsp maple syrup (optional)

3 tbsp coconut flour

1/2 tsp baking powder

optional – 1 tsp chia seeds


Whisk eggs with milk, coconut oil and maple syrup. Add in remaining ingredients and whisk till smooth.

Heat pan and add 1 tbsp coconut oil, cook pancakes (1-2 tbsp of mixture). 

Makes 6-8 small coconut flour pancakes.


We love to use Groovy Foods, Organic Coconut Flour.

This mixture is not thick to begin with, but the coconut flour does thicken it. You can also thin the mixture by adding in a little extra almond milk if desired.


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Nourish Granola

Nourish Granola

Nourish Granola is a delicious blend of oats, seeds, cashews, currants and goji berries. Serve with almond or coconut milk or a milk of your choice. Also scrumptious served with coconut yoghurt and some fresh fruit.

Recipe for Nourish Granola

  • 1 1/4 cups rolled oats (I use gluten-free oats)
  • 1/2 cup cashew nuts
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 3 Tbsp raw honey
  • 1 Tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 cup chia seeds
  • 1/3 cup currants
  • 1/4 cup goji berries

Place seeds and nuts in a non-stick pan with the raw honey and coconut oil. Next, turn the heat onto lowest setting to allow the honey and oil to soften. Now combine the oats and gently mix together. After 2-3 minutes, as the honey has softened, tip onto a baking tray and spread out. The mixture at this stage should be coated. Add in the cinnamon and mix well. Leave in oven at 100 degrees for 15 minutes, turning half way through. Ideally you should not over-toast/heat the muesli, because you want to retain as much of the goodness of the ingredients as possible.
Add in the chia seeds, currants and goji berries. Finally, mix together well and then allow to cool.

Serve 6

Alternative – You could also mix all ingredients (except chia seeds, currents and goji berries and dehydrate it for 30 minutes, as this would give you a Raw Granola.
For a vegan alternative, you could also use maple syrup rather than the raw honey.

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Oat Pancakes (vegan)

Oat Pancakes (vegan)

Oat Pancakes – vegan. Shrove Tuesday is here. Catering to gluten and dairy free diets, these pancakes are perfect anytime of the day. You can even top with savoury versions if desired. We love ours with banana ice-cream or coconut yoghurt, nut butter, berries and a dash of maple syrup. Scrumptious!

1 1/2 Tbsp chia seeds
6 Tbsp water
1/2 cup coconut milk (or milk of your choice) + 3-4 Tbsp
1 1/2 Tbsp coconut nectar (or honey/maple syrup)
2/3 cup rolled oats
1/2 tsp baking powder
3 Tbsp buckwheat flour
1/2 tsp cinnamon
Coconut Oil

Place chia seeds into a small bowl and mix with water. Allow to swell (approx 4 mins). Add 1/2 cup coconut milk and coconut nectar and stir to combine. In a separate bowl, mix together with a fork the rolled oats, baking powder, buckwheat flour and cinnamon. Pour your wet mixture into the centre of your bowl and stir to combine well. Thin the mixture with the extra coconut milk until your reach batter consistancy.

In a non-stick pan, gently heat a tsp coconut oil. Once hot, place spoonfuls of mixture in pan, use the back of a spoon if needed to spread into round pancakes. Cook until top surface bubbles a little and starting to cook through, then flip over and cook the other side. (Once cooked keep on a plate and cover with foil, I often do this and place in a warmed oven to keep warm until serving)

Serve with your favourite toppings! YUM!


Makes approx 10-12 mini pancakes.

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Raspberry Porridge

Raspberry Porridge

Raspberry Porridge

We’re a little crazy about Porridge around here and love mixing up our toppings! The marriage of our lip smacking mini raspberry crunch macaroons and our very own freeze dried raspberry powder to make our porridge pink has give us an even bigger porridge crush!


One cup of Primrose porridge Oats 1 1/2 cups of almond or oat milk 1/2 cup of water 1 tbsp raspberry powder Honey/maple syrup (optional)


Warm the oats, milk and water together in a medium pan, stirring whilst it warms. Once thickened to your preference add in the raspberry powder and honey/maple syrup if desired. Stir together well. Serve with your favourite toppings, like our mini raspberry crunch macaroons! (If you order this month, use the code OCT20 at checkout and you’ll receive 20% off your order). ENJOY!  

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Winter Bircher

Winter Bircher

I made this Winter Bircher for breakfast this morning, and it was just what we needed. Containing Apple, ginger, cinnamon and honey, full of nutritious ingredients in order to ward off those bug that might have surfaced during this changeable weather.

For one serving of Winter Bircher

  • 1/2 cup gluten free rolled oats
  • 1/2 apple, grated
  • 1 Tbsp currants
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp sunflower seeds
  • 1-2 tsp honey
  • 1/2-1 tsp finely grated ginger (i love ginger so used 1 tsp)
  • 1/2-1 tsp ground cinnamon
  • 1 cup coconut milk

Place all the ingredients in the bowl and mix together, then leave to sit, ideally for 30 minutes, for the flavours to fully infuse together.

It desired you can top your winter bircher with walnuts and passionfruit pulp or banana.


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