Vegan | Gluten-Free | Dairy-Free
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.
In a blender combine the coconut cream, filtered water, flaxseed meal, and oil.
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.
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.*
*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.