Banana, blueberry breakfast hotcakes – gluten free
This recipe is originally from a fabulous vegetarian cookbook called The Green Kitchen. We tried it out in the Bestow Kitchen and loved it so much we wanted to share…
3 ripe bananas, mashed
6 eggs, lightly beaten
1/2 cup of coconut, dessicated or thread
1 cup of blueberries (thawed if frozen)
1/2 tsp ground cinnamon
2 tsp coconut oil for frying
2 tbsp of maple syrup or honey (for topping)
2 tbsp if plain yoghurt (for topping)
Mix together the mashed banana, lightly beaten eggs, coconut, cinnamon and most of the blueberries (reserve some for serving) in a bowl. The mixture is a bit runnier than a normal pancake mix.
Heat the coconut oil in a non-stick fry pan till bubbling then turn down to medium. Add a large tablespoonful of the batter to the pan for each hotcake – smaller than pancake size but larger than pikelets. Cook for two – three minutes until they look reasonably set. Flip carefully (they’re a little tricky but if they are set enough it’s not too difficult). Cook the reverse side for a minute or two, they should be a nice golden brown.
Stack the hotcakes and serve with a dollop of yoghurt, a few extra blueberries, some runny honey or maple syrup and a sprinkle of cinnamon. Invite me for breakfast.