I have really warmed to these, and they are such a great grain-free option. I end up eating them about twice a week for breakfast, and I’ve found that the yum factor shoots way up with the right toppings.
So, I’ve put together four versions below, one being the “straight up” banana recipe, that’s still quite good with maple syrup and fruit sprinkled on top (as pictured at right). I also have a blueberry version, and two “berry cream stacks”—one with blueberries and another with raspberries. So please, choose your own pancake adventure.
Grain-Free FruitFULL Pancakes
Prep: 5 min | Cook and serve: 5 min
1 not-very-ripe banana
1/3 cup tapioca flour
1/2 teaspoon vanilla
1/4 teaspoon salt
- For Straight-Up Banana Pancakes: Combine all ingredients in a blender and blend until mixed.
- For Blueberry Pancakes: Stir in 1/3 cup of blueberries into pancake batter and cook as directed above.
- For Raspberry or Blueberry Cream Stacks: Stir 1/3 cup cashew cream and 1/3 cup berries (mashed up with a fork) together. Spread a dollop of berry cream sauce on top of each cooked pancake along with some whole berries if you like.
Cook and serve:
Pour 2 to 3 tablespoons of batter per pancake in skillet on medium heat, cooking until browned—2 to 3 minutes on each side.
TIP: Be sure to make small-ish pancakes—4 inches across or smaller. because these are grain-free and gluten-free, they don’t hold together quite as well as regular pancakes until they are fully cooked, so pouring batter into small pancakes will make them much easier to flip.