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Gluten-Free Wild Blueberry Banana Pancakes with Maple Blueberry Syrup Recipe

★★★★★

4.5 from 96 reviews
  • Author: Ethan
  • Total Time: 30 minutes
  • Yield: Makes about 8-10 pancakes 1x
  • Diet: Gluten Free

Description

These Gluten Free Wild Blueberry Banana Pancakes are a wholesome, delicious breakfast option that combines ripe bananas, wild blueberries, and a touch of maple syrup to create fluffy, flavorful pancakes perfect for a healthy start to your day. Made without gluten and cooked in coconut oil, they offer a tasty and naturally sweet alternative to traditional pancakes.

Ingredients

Scale

Pancakes

  • 5 1/2 ripe bananas, smashed (keep them chunky)
  • 3 whole organic eggs
  • 1/4 tsp baking powder
  • Private Selection frozen wild blueberries, quantity as desired
  • Coconut oil for frying the pancakes

Wild Blueberry Maple Syrup

  • 2 tbsp Private Selection frozen wild blueberries
  • 1/2 cup Private Selection Medium Amber Maple Syrup
  • 1/4 cup Private Selection Wild Maine Blueberries Preserves

Instructions

  1. Prepare the pancake batter: Start by smashing the ripe bananas in a bowl using your fingers or a fork, making sure to keep the mixture chunky for texture. In a separate bowl, whisk together the 3 whole eggs, then combine this with the smashed bananas and whisk together thoroughly.
  2. Add baking powder and let rest: Stir in 1/4 teaspoon of baking powder into the banana-egg mixture, mixing well. Allow the batter to rest for 15-30 minutes so the flavors can meld and the batter thickens slightly.
  3. Cook the pancakes: Heat a non-stick or cast iron skillet over medium heat and add a tablespoon of coconut oil once hot. Pour about 1/4 cup of batter onto the skillet for each pancake, then scatter as many wild blueberries as you like on top. Wait until bubbles start to form on the pancake’s surface, then lift the edge to check for a golden-brown color underneath. Flip the pancake carefully and cook until both sides are golden brown. Serve immediately to enjoy fresh and warm.
  4. Make the wild blueberry syrup: While cooking the pancakes, combine 2 tablespoons of frozen wild blueberries, 1/2 cup of medium amber maple syrup, and 1/4 cup of wild Maine blueberries preserves in a medium saucepan. Place the pan over medium heat and gently stew the mixture for 15-20 minutes until the blueberries are tender and breaking apart, stirring occasionally.
  5. Serve and store syrup: Remove the syrup from heat and spoon it generously over your stack of pancakes. Enjoy immediately. Store any leftover syrup in an airtight container in the refrigerator for up to one week.

Notes

  • Use ripe bananas for maximum sweetness and moisture in the pancakes.
  • Adjust the amount of wild blueberries in the batter according to your preference for fruitiness.
  • Coconut oil adds a subtle flavor and helps achieve a golden crust on the pancakes.
  • Allowing batter to rest helps improve pancake texture and flavor.
  • The wild blueberry syrup can be made ahead and refrigerated to save time in the morning.
  • These pancakes are naturally gluten free and can be suitable for gluten-sensitive diets.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Keywords: gluten free pancakes, wild blueberry pancakes, banana pancakes, healthy breakfast, gluten free breakfast, maple syrup pancakes

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Find it online: https://theethankitchen.com/gluten-free-wild-blueberry-banana-pancakes-with-maple-blueberry-syrup-recipe/