Name: Blueberry Banana Pancakes
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Ingredients: 110 g banana (ripe, mashed); 0.67 cup almond milk (original); 1 tsp vanilla extract; 90 g gluten free flour (can use Bob's Red Mill gluten free flour blend or a 50/50 mix of all-purpose and whole wheat flours); 1 tsp baking powder (make sure it's fresh); 0.5 tsp ground cinnamon; 0.33 tsp salt; 25 g fresh blueberries (plus more for topping); 2 tsp coconut oil (for the pan); null to_serve pure maple syrup (for serving); 25 g fresh blueberries; null to_garnish pure maple syrup (a drizzle); null to_garnish salt (tiny pinch)

Instructions

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1

In a small food processor, puree the banana (110 g) with the almond milk (0.67 cup) and vanilla extract (1 tsp) until liquefied.
2

In a separate medium-sized bowl, whisk together the gluten free flour (90 g), baking powder (1 tsp), ground cinnamon (0.5 tsp), and salt (0.33 tsp). Pour the banana-milk mixture into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries (25 g).
3

Heat coconut oil (2 tsp) in a large skillet over medium heat. Using a 0.25 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 1 minute and remove from heat.
4

For the blueberry topping, place fresh blueberries (25 g) in a small bowl with a drizzle of [pure maple syrup]. Microwave for 20-30 seconds or until they burst a little.
5

Serve pancakes warm with the [blueberry topping] and additional [pure maple syrup].