Bamix Recipe Blog

Mother's Day Pancakes

Nothing says thank you better than a home-made batter! It is so easy to whip up a tasty pancake batter with your bamix. We are giving you 2 options to show your appreciation this Mother's Day. First a classic pancake, topped with soft scrambled egg and cheese and the second, a gluten free 2 ingredient pancake that always goes down a treat.


A Seriously Savoury Breakfast


  • 200g plain flour
  • 1 pinch of salt
  • 1/4 tsp. bicarbonate of soda
  • 3 large eggs
  • 500ml milk
  • Oil for frying

    Topping: Soft scrambled egg, strong cheese of choice (we love an aged cheddar) and fresh chives



  1. Place flour and bicarbonate of soda into the bamix jug. Crack the 3 eggs onto the flour and add the milk. Using the multi-purpose "B" blade, blend until all ingredients are combined into a smooth mixture.
  2. Heat a small non-stick frying pan over medium heat. Spray the pan with cooking oil and coat your pan with the mixture. Cook until bubbles appear on the surface. Turn the pancake over and cook until golden.
  3. Repeat for the remainder of the mixture.
  4. Toppings: Softly scramble egg and top with a mature cheddar and fresh chives.

Delicious served with a glass of freshly squeezed juice or a Bucks Fizz


Sweet, Gluten-Free 2-ingredient Banana Pancakes

This dish takes no time at all to prep, it is a great recipe to make with the kids and it ticks all the boxes for a sweet and filling breakfast.


  • 2 large ripe bananas
  • 4 large eggs
  • Oil for cooking, coconut oil works well.

    Topping options: Greek yogurt, granola and honey, whipped cream and fresh berries, Nutella or jam.



  1. Break up your bananas into your bamix jug, crack in your eggs and blend with your multi-purpose "B" blade.
  2. Stop blending once the mix is a pudding consistency, with some lumps. The pancake mix will not be 100% smooth.
  3. Drop about 2 tablespoons of batter into a hot pan or skillet. It should sizzle immediately - if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
  4. Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the centre will still be loose, like barely set jelly
  5. Flip the pancakes over gently and brown the other side
  6. Continue cooking the pancakes. Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
  7. Serve warm. These pancakes are best when eaten fresh off the griddle.
  8. You can also add chocolate chips or pecan pieces to the batter to change it up a bit.

Serve immediately with a hot cup of coffee (and a bunch of flowers of course).

- April 2019 -


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