BANANA AND BLUEBERRY PANCAKES
Banana and blueberry pancakes
I created this recipe for the banana and blueberry pancakes a couple of years ago at a time when I could eat eggs . I love nuts, but I am always looking for ways to create foods without using them as I don’t want to overload my body and become allergic to them also.
So many people these days, young and old, can’t have eggs or nuts so besides creating recipes for myself I also consider the many others in similar situations to me. Whether you have allergies or are vegetarian/vegan /paleo or just wanting to try something different, my website is dedicated to inspiring you whether it is in a big way or in a small way. I hope you gain some inspiration and confidence with using alternative flours and ingredients.
Unlike the wheat type of pancakes that are light and fluffy and almost dry in texture it’s not always the case with alternative flours, especially when eggs are also taken out of the equation. And quantities cannot be equally substituted with equal ratios.
My caveman, my number one taste tester, loves these banana and blueberry pancakes for their moistness. We love them topped with coconut yoghurt.( try adding vanilla bean paste to your yogurt).
Love, love, love blueberries and to an extent I’m blessed to have an organic berry farm in the next town, just a few minutes drive down the road. Their blueberries are the sweetest little jewels in the whole world. Love popping them in my mouth even when they’re frozen, better than eating lollies/candy.
I’ve also included the vegan, egg free option for these banana and blueberry pancakes, which I photographed after I made them for breakfast, just before we gobbled them down. And they can also be frozen for later use. Bon appetit’.
BANANA AND BLUEBERRY PANCAKES
1 cup Cassava Flour
2 teaspoons Baking Powder
3 tablespoons Coconut Flour
1 teaspoon Cinnamon Powder
125 grams Blueberries, either fresh or frozen
1 Banana, mashed with fork
1 teaspoon Vanilla Extract
1 cup full fat Coconut Milk (250 ml tinned )
1 tablespoon Apple Cider Vinegar
Coconut Oil for frying
*** VEGAN / EGG FREE OPTION ***
Use 400 gram tin full fat Coconut Milk instead of 1 cup coconut milk
Add 2 tablespoons Flax meal
Maple Syrup, Honey or Rice Malt Syrup
Blueberries, fresh or frozen
In food processor bowl add cassava flour, baking powder, coconut flour and cinnamon. (Add flax meal for Vegan/ egg free option)
Add banana, eggs, vanilla, milk and apple cider vinegar. Process till smooth. Remove bowl and take out blade.
Add the blueberries and stir through
Heat a large non stick pan over a medium heat. Add a little coconut oil.
When pan is hot put heaped tablespoonfuls of batter into pan, flatten into shape and cook until golden then turn over and cook until firm to the touch and cooked through. If pancakes are browning too quickly then reduce the heat.
** I find that with cooking the pancakes I need to turn them over 3 – 4 times to cook right through and stop them from burning.
** To test if they are cooked, put your finger on top of the pancake, now wobble it. If the batter moves around then they need more cooking. If there is no wobbles it is done!
When cooked remove pancakes from pan and place on paper towel lined plate. Continue with remaining batter cooking 3 – 4 pancakes at a time.
To serve, put 3 -4 onto a plate. Add coconut yogurt, maple syrup, berries, hemp seeds, etc and serve.
Makes approximately 16 pancakes