A great way to top up on your potassium – the bananas in these delicious pancakes are just the job! Serves: 4 Prep Time: 20 mins Cook Time: 20 mins
2 Ripe bananas (medium) 1 mashed 1 sliced for decoration
155ml Almond milk
1 tsp Vanilla paste
165g Gluten-free flour
1tsp Baking powder
½ teaspoon cinnamon
Pinch of sea salt
plus more for topping
A few teaspoons coconut oil
for the pan
Blueberries to decorate + a drizzle of maple syrup
In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
Heat a few teaspoons of coconut oil in a large skillet over medium heat.
Once heated, put the pancake batter into the pan. I use a ladle to get equal amounts – just looks great when they are all roughly the same size.
Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 60 seconds and remove from heat.
For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.
Serve pancakes warm with blueberry sauce, sliced bananas and a drizzle of maple syrup.