Makes 5

 

Ingredients:

 

Dry

• 1/2 cup brown rice flour

• 1/2 cup gluten-free oat flour

• 1 tsp. baking powder

• 1 Tbsp. potato starch

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Wet

• 1 cup unsweetened almond milk

• 4 Tbsp. pure maple syrup + 1/4 cup for topping

• 2 tsp. pure vanilla extract

• 1 banana, mushed

• 1/2 cup blueberries, if frozen thaw them out

• coconut oil

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What to do

 

1. Put a tsp of coconut oil in a non stick frying pan and turn on to low/medium heat. I had mine on 2 (my dial is out of 10). Use 2 frying pans if you want to speed things up.

 

2. Add dry ingredients to a bowl and whisk, making sure to break flour clumps.

 

3. Break up banana into a bowl and mash with a fork. Add almond milk, maple syrup and vanilla and stir. Add this wet mixture to the dry ingredients and mix well. Fold in blueberries.

 

4. Add 4 Tbsp. of the batter into the frying pan to form a small pancake. Fry on one side for 8 minutes, until golden brown. Flip and fry for another 8 minutes. Do this step with all of the batter.

 

5. The blueberries in the pancakes get very hot so it's best to wait a couple minute before eating. Serve with maple syrup on top and enjoy!