Pancakes…oh, pancakes! One of my earliest memories moving to the US at the age of five, was eating pancakes on Sunday mornings. It soon became a ritual. My dad would play Queen’s “We are the champions” on the stereo and then let me help him prepare the batter. It makes me cringe a little to say that it was all Aunt Jemima back then. The mix and the syrup. With his help, my father would let me pour the batter on the pan and make Mickey Mouse shaped pancakes for my sister and I. Sometimes I would even try and add a bow for Minnie Mouse. And then my parents, little sister and I would sit on the back porch and drench our pancakes with Jemima’s syrup. The plates would get empty in no time. That was my introduction to the American breakfast.
Even though my parents split up, I made sure the tradition persisted… Waking up before my mom did, preparing the batter on my own so that when she would finally get up, all she had to do was turn on the stove and help me cook the pancakes. I’ve come a long way now since my early days in the pancake kingdom! Today I make pancakes from scratch. The eggs are replaced with ground flaxseed. The milk is almond-based. The flour is gluten-free. And the syrup is imported directly from Québec, Canada’s finest. Oh, and pancakes are no longer restricted to Sunday mornings. Instead, I eat them for lunch on a Wednesday.
I must say that I am quite proud of this recipe. These pancakes are not only very nutritious, but taste way better than the ready-to-make mixes you find in a supermarket. The texture really resembles that of a “regular” pancake, ideal for someone who may not be used to whole plant-based dishes. In fact, I made these for my sister and her friend – both omnivores – and they loved them! Seriously. That’s how good these are! So whether it’s a Sunday morning, a Thursday afternoon or a Tuesday night, go whip up a nice batch of delicious pancakes. Now!
Blueberry Banana Pancakes – serves: 10 medium/small pancakes | prep time: 10 min | cooking time: 10 min
- 1 cup gluten-free all purpose flour (I use Trader Joe’s)
- 1 tsp baking powder
- ½ tsp cinnamon
- a pinch of salt
- 2 tbsp ground flax seeds
- 6 tbsp of water
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 large ripe banana
- ¾ cup blueberries
- coconut oil for cooking (if you have it in spray form that’s even better)
- topping options: more fresh blueberries, shredded coconut, pecans and maple syrup.
Begin my making your egg substitute: simply place the ground flax seeds and the water in a cup and mix well. Place in the fridge while you prepare the rest of the ingredients.
In a large bowl, sift in the GF flour. Add the baking powder, cinnamon and salt. Mix well.
Peel your banana and cut into thin slices. Place in a medium bowl and add the vanilla. Mash the banana until the texture is completely smooth and uniform. Then add the almond milk and whisk well. Finally pour in your flax “eggs” and continue whisking until everything is incorporated.
Once your wet mixture is ready, slowly pour it into the dry one and stir to combine. Add the blueberries and give it once last, gentle stir.
Heat one or two frying pans on medium heat, and spray with coconut oil. Once the skillet is hot enough, scoop on your batter creating an even round shape pancake. You can flip the pancake on its other side once you see many bubbles bursting all over the surface. Let cook the other side for a minute or two and remove from the pan onto a plate. And repeat. Until you’ve used all the batter.
Stack 3 or 4 pancakes per plate. Drizzle some maple syrup all over. Then sprinkle some more blueberries, shredded coconut and pecans on top.