It was a little lovely ritual for my husband to make me pancakes in the morning on our special anniversaries and birthdays.... since we cut off a lot of gluten from our diets these days, I had to come up with easy gluten-free pancake recipes! After a nice long walk at Radnor Lake, I made these yummy gluten-free blueberry banana pancakes!!! What a great way to start Sunday morning!
GF Vegan Blueberry Banana Pancakes
Yield: makes 6 small pancakes (serves 2)
INGREDIENTS- 1 ripe banana
- 2/3 cup unsweetened almond milk
- 2 tsp vanilla
- 3/4 cup gluten-free flour (I used 1/4 teff flour, 1/4 brown rice flour, 1/8 coconut flour, 1/8 tapioca flour)
- 2 tbs flaxseeds
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp himalayan salt
- 1/3 cup frozen blueberries (into the batter)
- 1/3 cup frozen blueberries (for topping)
- 1/3 cup maple syrup (for topping)
- tiny pinch of himalayan salt (for topping)
- a few tsp coconut oil (to cook)
DIRECTIONS
1. In a blender, blend the banana with the almond milk and vanilla.
2. Mix together the dry ingredients in a mixing bowl.
3. Add the banana/milk mixture into the dry ingredients, and mix them well.
4. Fold the blueberries into the batter.
5. Heat a large skillet over medium heat and coat with a few coconut oil.
6. For each pancake, pour about 1/4 cup of the batter into the hot skillet, and cook 3 or 4 pancakes at a time. When bubbles begin to form after about 1 minute, flip it over and cook for 30-60 seconds.
7. To make the blueberry topping, add blueberries, maple syrup and salt into a small saucepan to heat up a little.
8. Serve pancakes with warm blueberry sauce. Enjoy!!!
