Blueberry Banana Pancakes
My go-to grain-free pancake recipe! The infusion of mashed banana and blueberries is perfect for breakfast. Top with maple syrup, or my favorite: add a dollop of nut butter and shredded coconut.
Blueberry Banana Pancakes
Makes about 8 pancakes
Gluten-free, Grain-free, Dairy-free, Soy-free, Paleo
1¾ cup almond flour
¼ cup tapioca flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
3 eggs, beaten
2 ripe bananas, mashed
½ cup dairy-free milk of choice
1 teaspoon vanilla extract
½ cup frozen or fresh blueberries (see ingredient tip below)
2 tablespoons coconut oil (for cooking)
Directions:
In a large mixing bowl, combine the almond flour, tapioca flour, cinnamon, baking soda, and sea salt. Stir to blend.
In a separate medium mixing bowl, combine the eggs, mashed banana, dairy-free milk, and vanilla extract. Whisk until creamy.
Heat the coconut oil in a large skillet over medium heat.
Pour the wet ingredients into the flour mixture and beat until a batter is formed. Fold in the blueberries.
Use a large spoon to pour batter onto the skillet of desired pancakes size. Cook until edges start to turn golden brown and pancakes are able to be flipped (about 4 to 5 minutes). Cook 4 to 5 more minutes on the second side. Enjoy warm.
Ingredient tip: if using frozen blueberries, place them in a small saucepan to thaw, cooking about 5 to 7 minutes. Add them (along with the juice) into the batter before cooking.