Gluten-free Banana & Blueberry Pancakes

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By crikey, these are good! So quick and easy to make, but a totally yummy result and great for a lazy weekend brunch. The best thing is you can feel completely virtuous while eating them! Thanks to Julia Baldassano from Mind Body Green.com for this great little recipe.


GLUTEN-FREE BANANA & BLUEBERRY PANCAKES

Makes 6 pancakes

Ingredients:

  • 1 ripe banana
  • 2 organic, cage-free eggs
  • 2 tablespoons almond meal (almond flour)
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon powder
  • 1/2 cup blueberries (fresh or frozen)
  • 1 tablespoon coconut oil
  • Greek yoghurt
  • Fresh berries & organic maple syrup for topping

Directions:

  1. Mash the banana with a fork in a mixing bowl. Add almond meal (flour). Whisk in eggs, vanilla and cinnamon. Stir in blueberries.
  2. Heat coconut oil in a pan or griddle.
  3. Ladle batter in pan and cook each pancake 1 to 2 minutes on each side.
  4. Top with a dollop of Greek yoghurt, fresh berries, and/or a drizzle of maple syrup, as desired. Or, you could sift a little icing sugar over top, though this wouldn’t be quite so healthy!

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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