Banana and Blueberry Pancakes
 
Prep time
Cook time
Total time
 
These pancakes are gluten, dairy and egg free!
Ingredients
  • 1 cup rice or soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup oil (use a lightly flavoured oil like olive or rice bran. Alternatively use melted coconut oil)
  • 1 large banana (or 2 small bananas)
  • 1 cup rice flour
  • 2 tablespoons of tapioca starch
  • 2 tablespoons of coconut flour
  • 1 teaspoon GF baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar (optional)
  • Pinch of salt
  • ½ cup frozen blueberries
Instructions
  1. Whisk your milk alternative, apple cider vinegar and oil together in a small bowl and set aside for ten minutes.
  2. Combine the rest of the ingredients, except the blueberries, in a medium sized mixing bowl
  3. Add the milk, vinegar and oil mix to the dry ingredients and blitz with a stick blender until smooth.
  4. Rinse the frozen blueberries in warm water, drain and add to the pancake mix. Stir gently to combine
  5. Add spoonful’s of the mix to a greased pan on medium low heat. When the pancakes bubble and start to change colour on top, turn and cook on the other side until golden.
Recipe by Munch at https://blog.munchcupboard.com/2014/05/14/gluten-dairy-and-egg-free-pancakes/