Selina’s Banana & Blueberry Pancakes

When I’m craving pancakes, this is my go-to recipe for a satisfying, gluten-free breakfast without all the over-processed and bleached white flour.

I really love a good breakfast that is filling without needing to eat a lot. By making pancakes with either coconut or almond flour, I get both the benefits of gluten-free while also reducing the total carbs. Plus, bananas mixed-in as part of the batter not only means your pancakes are potassium-rich, but with their added sweetness you can use less syrup or topping. The bananas here are also used as a binder to help form perfect flapjacks.

And of course, blueberries are a delicious addition that is full of anti-oxidants. This isn’t a low-calorie recipe, but there’s more to healthy than calories — it’s also about eating less processed carbs, sugars and more whole foods. And this fits the bill. Plus, because they are dense, a single pancake can keep you full for a while.

Feel free to add a little cottage cheese to the recipe if you want it extra silky. Just be sure to drain the liquid from the cottage cheese (you can even squeeze out extra liquid in a cheese cloth if desired), and add slightly more of the almond or coconut flour to compensate for the added moisture. Also, if you want to keep it gluten-free, make sure you get a brand without added starch (and I recommend low-sodium).

Step-by-Step instructions below…

Prep Time: 10 Minutes
Serving Size: Approx. 4–5 pancakes

Ingredients

• 2 bananas
• 2 eggs
• 4 tbsp coconut or almond flour
• ¼ tsp vanilla
• ⅛ tsp salt
• ¼ cup of blueberries
• Coconut oil (or butter)

Instructions

Mash the bananas using a fork (the more ripe the banana, the easier it will be to bring to a paste consistency)

Whisk in the eggs to the banana mix until fully combined.

Add vanilla and salt.

Then whisk in the flour until just combined well. Don’t over-mix.

Add blueberries while stirring gently to distribute them evenly

Heat a cast iron skillet (or nonstick pan) over medium heat.

Melt small amount of oil or butter and add the batter to the skillet.

Cook for 2–3 minutes per side

Flip when bubbles begin to pop and edges brown.

Serve hot with maple syrup and sliced bananas or other fruits