Banana Nut Pancakes With Thick Sugar Free Blueberry Topping #Gluten Free #Vegan
Ingredients:
- 1 cup loosely filled Bob’s Red Mill All Purpose Gluten Free Flour Blend
- 2 T. coconut sugar (or brown sugar)
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. xanthan gum
- 3/4 cup plain rice milk or plain almond milk
- 1/2 tsp. vanilla
- 1/4 cup + 3 T. mashed banana
- 2 1/4 tsp. Ener-G Egg Replacer mixed with 3 T. warm water (equivalent to 1 1/2 eggs)
- 1 T. oil
- 1 T. apple cider vinegar
- 3 T. chopped pecans (optional)
Blueberry Topping
- 1/2 cup blueberries
- 1/4 cup +1 T. water
- 1 T. xylitol (or white sugar)
- 1 T. tapioca starch (or any starch)
Directions:
- Whisk all dry ingredients (except nuts) together in large bowl.
- In a separate bowl, mix the wet ingredients until smooth.
- Add wet ingredients to dry ingredients and mix thoroughly.
- Add chopped pecans if using.
- Pour onto griddle and cook until bubbles appear and then flip and cook other side.
Blueberry Topping Directions
- Combine all ingredients in small pan on stove top.
- Cook over medium-low heat and use a hand masher to mash most of the blueberries.
- Cook and stir until combined and thick.
