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This is my go-to pancake recipe! No flour, no gluten super healthy!

Ingredients

  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1/2 cup toasted coconut flakes, optional
  • Warm maple syrup, for serving

Directions

Preheat the oven to 200 degrees F.

Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt, and nutmeg. Pulse a few more time to mix together.

Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until batter forms.

Put a griddle on medium heat. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the

pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter. 

To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.

Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.

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