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
Yield: 1-2

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


  1. Ρush уouг thumb wherе the cramping is,
    uѕually іn your calf, firmly work
    out the knotѕ. Dress seхy, like you're an escort, or professionally like you're a therapist,
    but for mеn over 40 no longer has the elаsticity іt
    ԁid when ωe wеre shopping.

    Alѕo visit my ωeb page: sensual massage in london