Gluten-free banana and blueberry pancakes with wholesome deliciousness

Top with honey, mapyl syrup or enjoy simply as they are.

 When you need a nutritious breakfast or school lunch with a difference that provides lots of energy, potassium, vitamin B6 and protein, try my Blueberry and Banana pancakes. Just one banana contains 31 mg magnesium, 346 mg potassium, and 20 g carbohydrates, which are excellent energy fuels for growing bodies and regulate blood pressure and fibre for healthy digestion. I find that ripe bananas are best for these pancakes, so it’s a good recipe to keep on file to use up all those ripe bananas; they will be easy to smash up with a fork and super tasty. I used some local Lady-Finger bananas for this recipe; use whatever variety you prefer.

I made extra pancakes and placed them between sheets of greaseproof paper to freeze; they will last in the freezer for about three weeks, and the blueberry will go lovely and mushy. No sugar is added to the pancake batter; they are gluten– and dairy-free and gut-friendly. You will love the banana and blueberry combination of flavours, and they will make a pleasant surprise to kids’ lunch boxes.

Blueberries are known for their delicious flavour and antioxidant content, and anthocyanin flavenoids make up 60% of the antioxidant content of blueberries. Diets higher in anthocyanins are associated with lower rates of heart disease and hypertension. One study shows a reduced risk of Parkinson’s’ disease and slower cognitive decline in older adults with a higher intake of blueberries and strawberries. Cooking at home helps with our body’s detoxification system because there are no additives, food colouring or preservatives and added chemicals to home-cooked meals. Whole foods like blueberries and banana pancakes are healthier sweet options. The blueberry and banana pancakes contain eggs high in iron, vitamin B12 and protein, making them an excellent nutritious snack or meal.

You will need:

  • About 20 minutes to make.
  • Blueberries (about 1/2 cup, it’s up to you).
  • 2 very ripe Lady Finger bananas mushed up.
  • 2 organic eggs
  • 1/2 cup soy or nut milk
  • 1 tablespoon of grapeseed oil
  • vanilla bean or vanilla extract
  • Oil for frying (grapeseed)
  • 1/2 cup gluten-free plain flour
  • 1/2 teaspoon baking powder

Mix the batter well with a spoon, and add nut or soymilk to make the batter less thick.

To make the pancakes.

  • I put my ceramic fry pan on low first to heat the pan. I have an electric stove, which takes a while for the plates to heat up; you may not need to do this if you have gas or a modern stove. The hotter the pan, the better the pancakes turn out; watch the pancakes don’t burn on a high heat.
  • Smash up the bananas using a fork into a lovely mushy consistency.
  • Add the flour and baking powder and mix the batter well with a spoon.
  • Now add the nut or soy milk, a little at first, so that you can judge how runny or thick you want your pancakes to be.
  • Add the vanilla, oil and blueberries and mix them into the batter well with a spoon.
  • Pour enough oil into the pan to cover the base, then add tablespoonfuls of the batter, leaving enough space to flip the pancakes with an egg slice. You will see little bubbles appear in the batter, and this is a good time to flip over the pancakes and cook them until golden brown. I topped my pancakes with delicious raw local honey, and you could try maple syrup or golden syrup or enjoy them simply as they are. I hope you enjoy these quick-to-make, delicious, healthy breakfast ideas or pop them into the kid’s lunch box as a healthy snack at school or before sports. Enjoy.