We have all heard that breakfast is the most important meal of the day but is often when we have the least amount of time ie. with work, school, study, etc. I savour weekends where I have more time to prepare a delicious, healthy breakfast. On one such occasion during the festive period, I prepared some gluten-free banana pancakes with blueberries and Greek yogurt for my family that went down a treat! We enjoyed them so much I thought I’d share them with you. They were inspired by watching Tia Mowry on the food network so I decided to make them by tweaking my own recipe to be gluten free.
Gluten free pancakes with blueberries and Greek yogurt.
Ingredients (makes approx. 10):
- 1 cup rolled oats, ground to a fine flour – I did it by pulsing them in a blender (if you have a food processor then it will work too).
- 1/4 cup caster sugar
- 1 egg
- melted butter (approx. 150g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon of cinnamon
- 1 large ripe banana,mashed (or 2 very small ones)
- 1/2 cup Almond milk, then add extra if required
- blueberries, blistered
Melt butter, then add sugar to the melted butter. Mix with beater until sugar has dissolved before adding the egg and mix well.
Stir in the vanilla extract then add the oat flour, baking powder and mix until smooth. Add the mashed banana and then the almond milk and mix until it is smooth and if required, add a little more almond milk so the consistency is runny but still thick so that it holds together when pouring into the pan.
Heat a frying pan with a little oil or melted butter on medium heat, then turn the heat down lower so that the pancakes don’t burn – I learnt that the hard way before I got the heat to the right temperature (as you can see from my photos). They still tasted awesome though!
Pour in the batter to required size and when the batter is brown on one side, turn them over to brown the other side. Place cooked pancakes onto a plate and continue until all pancakes are done. You could pop them into the oven to keep warm while you blister the blueberries.
In a clean frying pan, put in the blueberries on a low heat and continue shaking the pan until the blueberries turn a dark blue/ purple colour and then pour onto the pancakes where the juices should run over the pancakes ( I didn’t leave mine in the pan long enough so the juice didn’t run over the pancakes but once you touched them, the juices oozed out!).
To serve, place a couple of pancakes on a plate with blueberries, add a dollop of Greek yogurt on the side and a splash of maple syrup – enjoy!
You could also replace the oat flour with coconut flour if you prefer something a little lighter but still gluten free. You can also use regular flour and milk if you have no food intolerance. As with all my recipes, the quantities are approximate and I encourage you to play around with the quantities to taste. Enjoy this healthy start to enable you to Laugh, Love, Live – Peace and blessings!