I used to think that pancakes were best as they were- plain with butter and syrup on top. My husband has slowly been convincing me that sometimes fruit can be really good when added in. We decided to make breakfast for dinner and added in not only blueberries, but also walnuts and bananas. Wow! He is making a believer out of me. 🙂 This is basically my favorite pancake recipe with some mix-ins.
2 1/2 c. flour (1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. amaranth, 1/4 c. potato starch, 1/4 c. teff, 1/4 c. tapioca starch, 1/2 tsp xanthan gum)
2 T. baking powder
2 T. sugar
1 tsp salt
2 flax eggs (2 T. golden flaxseed meal combined with 6 T. warm water- let rest for 5 minutes) (or you can use 2 real eggs if you don’t need to be egg free)
2 c. coconut milk (from the carton- I usually use Silk)
1/4 c. oil
5 blueberries per pancake (about 1/4 c. fresh blueberries)
1 ripe banana, diced
1/4 to 1/2 c. chopped walnuts
Make the flax eggs and set aside. Stir together the dry ingredients. Pour wet ingredients into the dry ingredients and stir together until blended. Mix with a mixer for about 15-30 seconds to get out any lumps. Add in chopped walnuts.
Heat griddle until a drop of water sizzles on it. Add batter by about 1/4 to 1/3 c. at a time depending on what size you like your pancakes. Drop on about 2 tsp diced bananas and 5 blueberries per pancake. Flip when the edges are looking firm and it is easy to get a spatula under it. Cook until that side it done. Serve with vegan butter and real maple syrup.
Makes about a dozen.
*This recipe is flexible, so you can change up the flour blend if you would like- just make sure to put in some xanthan gum! As a kid, my mom usually replaced a little bit of all-purpose flour with whole wheat flour, so I usually am trying to imitate that flavor. Many of the blends in the store are imitating straight up white all-purpose flour. If that’s the taste you like, a blend from the store may be the perfect thing for you.