Gluten Free Banana Coconut Blueberry Pancakes with Flax and Protein Boost

Who Says You Can’t Have Pancakes in the Middle of the Day?

Last Sunday after my hike and gym workout, I whipped up some well deserved pancakes to enjoy in the backyard. It was all prepared and consumed within an hour!  Completely impromptu! Just felt like it since I haven’t had pancakes in almost a year! (Ok, we won’t include my favorite German Potato Pancakes last December).  These are gluten free, (almost) dairy free and I only used the fruit and syrup to sweeten the deal! (No sugar in the batter!).

Try this. Warning: it’s impromptu…. freestyle recipe I just came up with,  meaning I did not quite measure my ingredients (picked up my grandmother’s habit here).  So, play with the proportions until you get the right consistency before pouring onto the griddle!

(Yields 3 med/large pancakes)

1/2 cup gluten free flour (I used a blend of coconut flour and Bob’s Red Mill baking flour)
1 whole egg
1 tblsp olive oil
(start with) 2 tblsp almond or coconut milk (then drizzle more to get right consistency)
1/2 of small/med banana mashed
1/4 tsp aluminum free baking soda
1/2 tsp bourbon vanilla
1-2 oz protein powder (I used a clean vegan, pea protein I recommend to patients)
1 tbsp ground flaxseed meal
sprinkle of cinnamon

Combine all the ingredients above with a wisk, then gently stir in 2 tblsp of organic blueberries.  You may want to play with the flour and almond/coconut milk proportions until you get the right consistency. Fry them in either olive oil or organic butter (healthy fats). I chose the butter and serve with pure maple syrup.

This was too delicious not to share.  If you nailed the proportions and care to share with us, please post a comment or email me at Enjoy!



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