Being a pancake lover is hard. Most breakfast and brunch restaurants have extravagant creations, topped with whipped cream, sweet drizzle, and chocolate chunks. But they forget about the actual pancakes. A true pancake should be flavorful, moist, delicious, and possess it’s own sweetness. I think I’ve found the perfect balance with these gluten free banana blueberry pancakes. The true star of this recipe is Greek yogurt, which makes the pancakes creamy, with just the right amount of tang.
While banana bread is the go-to recipe for overripe and excess bananas, these gluten free banana blueberry pancakes are also a great option. The sweetness from the bananas lets these pancakes stand alone, without needing sugary add-ons. I like mine with a smear of melted butter, peanut butter, over even plain!
As with most of my recipes, this one is flexible, use what you have, and don’t get too caught up in the exact measurements. I usually use two mashed bananas, but have also used three; simply adjust the yogurt to balance out your liquids. The addition of blueberries is also completely optional. I tend to have frozen blueberries on hand most days, but if you’re craving a little extra sweetness, toss in some dark chocolate chips. Yum!
Gluten Free Banana Blueberry Pancakes
Yields 12 4” pancakes
3/4 c. Plain Greek yogurt
2 ripe mashed bananas
1/2 c. Gluten free flour (I use 1-to-1 baking flour)
1 T. Flax meal
1 T. Chia seeds
1/2 t. Baking soda
1/2 t. Cinnamon
1/2. t. Nutmeg
1/2 t. Vanilla
Pinch of salt
1/2 c. Frozen or fresh blueberries
1. Begin by mashing the bananas with a fork. Next whisk in the eggs and yogurt, followed by all the spices, chia seeds and flax meal. Gently stir in the flour to finish.
2. Place two pans over medium heat and grease well between each pancake (I use butter but cooking spray works great too).
3. I like to add the blueberries by hand to every pancake before flipping, but you can also toss them right into the batter. The pancakes are ready to flip when bubbles appear and edges start to crisp.