Banana & Blueberry Pancakes
gluten free, wheat free, dairy free, cane sugar free, soy free
Now here is a sweet treat without any added sugar that can be eaten on its own. No need to add anything naughty because these pancakes are perfect straight from the pan and make a great afternoon snack or nice addition to your Sunday brunch.
Serves 4
Ingredients
2 eggs
1 cup gluten free Self Raising flour
1 tablespoon organic coconut oil
2/3 cup almond milk - or your preferred milk
1/2 cup blueberries - thawed
1 medium banana - mashed
A little oil to cook with
Method
Sieve flour and make a well in the centre. Add milk and eggs and whisk to remove any lumps. Melt coconut oil at a low temp - it has a very low melting point - add to mixture and whisk. Fold through blueberries and banana. I squash a few of the blueberries for colour and flavour. If you want the mixture a little runnier just add more almond milk or the milk of your choice.
Heat pan and once hot reduce to a low heat. Spray your frying pan with a little oil to stop the pancakes sticking to the pan.
Place large serving spoon size amount of the mixture in the fry pan and cook until golden brown on both sides.
Serve immediately.
gluten free, wheat free, dairy free, cane sugar free, soy free
Now here is a sweet treat without any added sugar that can be eaten on its own. No need to add anything naughty because these pancakes are perfect straight from the pan and make a great afternoon snack or nice addition to your Sunday brunch.
Serves 4
Ingredients
2 eggs
1 cup gluten free Self Raising flour
1 tablespoon organic coconut oil
2/3 cup almond milk - or your preferred milk
1/2 cup blueberries - thawed
1 medium banana - mashed
A little oil to cook with
Method
Sieve flour and make a well in the centre. Add milk and eggs and whisk to remove any lumps. Melt coconut oil at a low temp - it has a very low melting point - add to mixture and whisk. Fold through blueberries and banana. I squash a few of the blueberries for colour and flavour. If you want the mixture a little runnier just add more almond milk or the milk of your choice.
Heat pan and once hot reduce to a low heat. Spray your frying pan with a little oil to stop the pancakes sticking to the pan.
Place large serving spoon size amount of the mixture in the fry pan and cook until golden brown on both sides.
Serve immediately.