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Gluten-Free Banana, Blueberry Pancakes

Vegan | Gluten-Free | Dairy-Free

Course Breakfast
Servings 12 pancakes

Ingredients

  • 1 and 1/2 cups gluten free flour
  • 2 Tablespoons coconut sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum or guar gum (Omit if this is already in your gluten-free flour mixture)
  • 1/2 teaspoon sea salt
  • 1 13.5 fl. Ounce can full fat coconut cream
  • 5 Tablespoons filtered water
  • 2 Tablespoons flaxseed meal
  • 3 Tablespoons avocado oil

Fold-ins:

  • 1 ripe banana chopped
  • 1 cup fresh blueberries

Olive or Coconut oil spray

Pure Maple Syrup for serving

Instructions

  1. In a large bowl, mix together the gluten-free flour, coconut sugar, baking powder, baking soda, xanthan gum (if using) and sea salt. Use a whisk to get rid of any lumps.

  2. In a blender combine the coconut cream, filtered water, flaxseed meal, and oil.

  3. Pour the wet ingredients into the dry ingredients and whisk until well combined. Let the batter sit for about 5 minutes to allow the flax meal to gel before gently folding in chopped bananas and blueberries.

  4. Heat a skillet over medium heat. Once heated, spray with coconut oil spray and turn heat down to low. Pour about 1/4 cup batter at a time onto the skillet, and cook each side for a few minutes until golden brown.*

  5. Top with pure maple syrup and enjoy.

Recipe Notes

*Pancakes should be cooked slowly at a low temperature to avoid burning. If this process takes too long on one pan, either use a large griddle to cook multiple pancakes at once or heat two pans and cook pancakes simultaneously.