Apple & Banana Breakfast Pancakes (gluten free)
ingredients for gluten free apple & banana breakfast pancakes
- 2 medium bananas, ripe
- 1 small apple, grated
- 2 whisked eggs, organic free-range
- 250ml plant milk, soy or almond
- 70g buckwheat flour
- 30g millet or rice flour
- 10g potato starch
- a pinch of sea salt, fine
- some oil for cooking, coconut or olive
- 125g blueberries, defrosted
- half a teaspoon cinnamon, powder
Makes about 6 gluten free pancakes
how to make gluten free apple & banana breakfast pancakes
Start with the wet ingredients
Whisk the eggs, then pour in the plant milk and set aside. Cut two thirds of the bananas into a mixing bowl and squish them with a fork. Keep the other third for later. Peel the apple and then grate it into the same bowl. Then slowly add the liquid egg milk from before, gently folding the two together with a baking spoon.
To create a smooth batter, add all dry ingredients together, then sieve into the wet ingredients and stir until lump free.
Heat a third of a teaspoon of cooking oil or coconut oil in a frying pan on medium heat/flame. Pour in the gluten free pancake batter to make circles roughly 10cm in diameter.
Once the batter starts to set and blister, it’s ready to flip the gluten free apple and banana breakfast pancake. Brown each side to the degree of your liking. Then set on a heat-proof plate and keep in the oven at a low temperature until you’ve cooked the whole batch.
For the compot …
Heat the defrosted blueberries in a small pan, add in the cinnamon and a tiny notch of coconut oil. Next, squish the remaining banana and add to the pan. The stir until all is smooth.
Ready to serve. Garnish with pecans or pumpkin seeds.
