• Beauty Oils
    • Bestow Beauty Oil
    • Bestow Beauty Plus Oil
  • Powders
    • Bestow Beauty Powder
    • Bestow Collagen Boost
    • Bestow Gut Love +
    • Bestow Be Cleansed
    • Bestow Berry Beautiful
  • Capsules
  • Herbal Teas
  • Skincare
    • Bestow The Graces Skin Bathing Ritual
    • The Full Range
    • Bestow The Graces Nourishing Oil
    • Bestow The Graces Soothing Duo
      • Bestow The Graces Soothing Oil
      • Bestow The Graces Soothing Serum
    • Bestow The Graces Brightening Lotion
    • Bestow The Graces Hydrating Serum
  • Recipe Books
    • The Gut-Skin Connection
    • Savour
    • Bestow Treats I
    • Bestow Treats II
    • Bestow Within I
    • Bestow Within II
    • Bestow Blessings Journal
    • Free Bestow Recipes
  • INFO
    • Free Gut Health eCourse
    • Free Bestow Cleanses
    • About Bestow Beauty
    • Meet Janine Tait
    • The Bestow Sisterhood
    • Free Bestow Recipes
    • Blog
    • Heating Foods
    • Congesting Foods
    • Our Packaging
      • Our Plastic Bottles
      • Pop Starch
      • Bestow Indoor Herb Garden
    • Bestow Rituals
      • Bestow The Graces Skin Bathing Ritual
  • Stockists
    • Become a Bestow Stockist
    • Find a Stockist
  • Shop

Bestow Beauty

Bestow recipes, Breakfasts, Desserts and sweets, The Bestow Blog

Banana, blueberry breakfast hotcakes – gluten free

August 19, 2013

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…

RECIPE
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.

Serves 4

IMG_0305-fb

TAGS:blueberry hotcakesgluten free pancakes
Share

You May Also Like

Breathing, yoga and meditation part one

May 13, 2014

Fermented Foods and Gut Health

April 6, 2021

Blog post 2 – Happy digestion series

July 24, 2013

Bestow salad in a jar

June 26, 2014
Previous Post
Blog post 4 – Happy digestion series
Next Post
7 food types to eat daily for good nourishment
  • About Bestow Beauty
  • Contact Bestow
  • Our Bestow Stockists
  • Become a Bestow Stockist

Copyright © 2023Site Powered by Pix & Hue.