Gluten Free Blueberry Pancakes With Caramelized Bananas Recipes

GLUTEN-FREE BLUEBERRY PANCAKES WITH CARAMELIZED BANANAS

Gluten-Free Blueberry Pancakes with Caramelized Bananas image

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

Provided by Ella Mills

Categories Breakfast Brunch Quick & Easy Quick and Healthy Seed Oat Banana Blueberry Maple Syrup Wheat/Gluten-Free

Yield Makes about 12 pancakes

Number Of Ingredients 13

Ingredients

For the pancakes:
2 tablespoons chia seeds
2 1/2 cups rolled oats
2 overripe bananas
3 tablespoons maple syrup
2 tablespoons coconut oil, plus more to cook
Pinch of salt
1 cup blueberries
For the caramelized banana bites:
4 bananas, cut into 3/4-inch-thick slices
1 tablespoon coconut oil
3 tablespoon maple syrup
1 teaspoon ground cinnamon

Steps:

Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.
Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.
Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.
Reduce the heat and cook for 2-3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.
Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

GLUTEN-FREE LEMON-BLUEBERRY PANCAKES

Gluten-Free Lemon-Blueberry Pancakes image

These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.

Provided by Whats Cooking

Categories Breakfast

Time 20m

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

2 cups Pamelas ultimate baking and pancake mix (gluten-free)
2 large eggs (or egg replacer equivalent)
1 1/2 cups milk or 1 1/2 cups non-dairy milk substitute
2 tablespoons vegetable oil
1 teaspoon lemon zest
1/2 lemon, juice of
1/2 teaspoon lemon extract
1/2 cup fresh blueberries

Steps:

Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
Fold blueberries in gently.
Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.

Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 1.2, Cholesterol 39.5, Sodium 26.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 2.1

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