Gluten Free Berries Pancakes

Gluten Free Berries Pancakes

Who doesn’t love pancakes? I sure do. At our recent trip to Amsterdam I really craved a good old Dutch style pancake. One of my favorites is actually the combination of sweet and savory: cheese or bacon with maple syrup, yummy so good! We had this at a cute children’s farm where we fed the goats with milk and also had our delicious pancakes. Amsterdam, during Summer, is truly the best place to be. We used to have pancakes on Saturdays, where Andrew is then for one time the head of chef in the kitchen, which is a rare situation. I have to admit, he really is the master of baking delicious fluffy pancakes. While he is busy flipping one pancake to another and try to build the famous pancakes stack, Rocco and I will then be busy eating them all before they even make it to the dining table! It’s a great joy having my two men in my kitchen. Creating gluten free recipes is always a big challenge especially for typical wheat flower dishes like pancakes. As every flower reacts different on the ingredients you mix them with. Warning (!) these pancakes therefore do need a little practice to flip them over, but hey, that’s a good excuse to make them more often.  A successful pancake is crunchy on the edges and fluffy in the center. Well this recipe passed the test. Find out for yourself! Note: now and then you will find a small hand in my pictures, well that’s my boy Rocco who just can’t resist mommy’s creations. 

banana egg pancake glutenfree

Gluten Free Berries Pancakes

Serves 8 small pancakes

  • 4 free range eggs
  • 2 ripe bananas
  • 1 tablespoon desiccated coconut as topping
  • 3/4 cup of gluten free flower (I use a mix of quinoa, tapioca and rice flower. But you can use any gluten free flour)
  • 1/2 cup blue berries
  • handful of blueberries and raspberries as topping
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut or macadamia oil
  • 1 tablespoon of coconut nectar or palm sugar
  • 1 teaspoon vanilla extract

Directions

Mix eggs and bananas together in a mixing bowl using a fork. Add gluten free flower mix, blueberries, cinnamon, vanilla extract, sugar and oil. Mix everything well. Put a ceramic pan or a medium to large skillet on high heat with a dash of oil. Use measuring cup with size 1/4 for measuring the pancakes and bake the pancakes in badges of three. Pancakes are ready to flip when small bubbles are formed and the edges are golden brown. Serve with some shredded coconut, maple syrup and mixed berries. Enjoy these amazing healthy gems! 

banana egg pancake



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