Wednesday, October 17, 2012
blueberry banana bread pancakes
We've already established the fact that I love pancakes. What I don't love, though, is having a heavy breakfast first thing in the morning on a regular basis. Special occasions? Good heavens, yes. But not before a 12+ hour day at work. That, my friends, calls for something hearty but healthy to set the tone for such a marathon of responsibilities.
These pancakes are most definitely up for that challenge. Gluten-free and speckled with juicy blueberries, they're a guilt free way to start the day. Given the sweetness of the berries, I expected them to take center stage in the flavor department. But oh my, was I in for a surprise. The addition of a pureed banana gives these hotcakes a moist and tender texture and a taste reminiscent of a not-too-sweet banana bread. Topped with a pat of coconut oil or butter and a drizzle of agave nectar, syrup, or honey? I'll take a tall stack, please.
Blueberry Banana Bread Pancakes
1 ripe banana, mashed
1 large egg, scrambled
2 tablespoons almond meal
1 tablespoon almond butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 cup frozen blueberries
Mix all of the ingredients together in a medium sized bowl. Allow to rest for 10 minutes.
Over medium-low heat, melt a pat of butter or coconut oil in a griddle pan. Spoon the batter into individual mounds in the pan, spreading them out to uniform thickness. Cook for 3-4 minutes or until the underside is golden brown, and the topside turns from glossy to dull. Carefully flip and cook for an additional 1 minute.
Serve with butter or coconut oil and syrup, agave nectar, or honey of your choosing.
Adapted from Souvlaki for the Soul