These Blueberry Banana Pancakes made with coconut flour are gluten free, dairy free, grain free, DELICIOUS, and ready for you to try. Well, the recipe is ready for you to try. If you want the pancakes but don’t want to make them, invite me to your next potluck brunch and I’ll bring these. But in case we can’t pull that off, don’t wait for that to happen, just give these a try in your own kitchen.

 

 

Gluten free baking is a combination of one part art, one part science, and one part luck, or at least that’s how it seems to me. Each gluten free flour has different properties and therefore requires different elements to make the consistency just right. These pancakes nailed it and are definitely just right. They taste light and fluffy, although the coconut flour and chia seeds make them VERY filling.

 

Coconut flour makes these Blueberry Banana Pancakes extra high in fibre, since coconut flour contains more than twice the amount of fiber as wheat flour. Two mashed bananas and three eggs will provide the extra moisture that is needed when cooking with coconut flour. If you haven’t tried it before, coconut flour absorbs A LOT of moisture.

 

 

The bananas replace sugar and oil that are found in traditional pancake recipes and will add all the natural sweetness you’ll need. Bananas are a good source of vitamin B6, manganese, vitamin C, potassium, fiber and biotin.

 

Eggs are a great source of choline, B12, B6, folate, and protein, all important nutrients for cognition, memory and mood.

 

 

Chia seeds are loaded with antioxidants, and are also a good source of magnesium, manganese and phosphorous. Blueberries add an extra dose of antioxidants.

 

 

A couple of these Blueberry Banana Pancakes for breakfast will fill you up and help put you in a positive mood to take you through the day. They’re light and fluffy, nutritious and delicious and will keep you sated until lunch.

 

HEALTH NOTE

If you have a ragweed and/or latex allergy, bananas may be a cross-reacting food because of similar protein structures between protein molecules in bananas and those in ragweed and the latex plant.

If you can’t eat bananas, check out my recipe for Buckwheat Apple Cinnamon Pancakes.

 

Blueberry Banana Coconut Flour Pancakes

A couple of these Blueberry Banana Coconut Flour Pancakes
for breakfast will fill you up and help establish a positive mood to take you
through the day. They’re light and fluffy, nutritious and delicious and will
keep you sated until lunch.


 






Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Course: Breakfast, Snack
Keyword: dairy free, gluten free, grain free
Servings: 8 pancakes

Ingredients

  • 2 bananas
  • 3 eggs
  • 2 tablespoons chia seeds
  • 1 tsp apple cider vinegar
  • ½ cup coconut flour
  • ¼ cup arrowroot powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup blueberries

Instructions

  • Mash bananas in medium bowl. Add eggs, chia seeds and apple cider vinegar and whisk all together.
  • In separate bowl, mix together coconut flour, arrowroot powder, baking powder and baking soda.
  • Add dry ingredients to wet ingredients and stir only until mixture is wet. The mixture will appear much thicker than typical pancake batter; too thick to pour.
  • Spoon the batter onto a heated and oiled griddle using about ¼ cup for each pancake. Drop blueberries on top of pancakes and gently press into the batter. Cook pancakes over low heat until browned and cooked through, 5-7 minutes on each side (coconut flour needs a lower and slower heat than traditional pancakes).
  • Top with your favorite 100% maple syrup and a few extra blueberries and enjoy hot off the griddle.

Notes

These pancakes are equally tasty reheated or eaten cold as a snack.