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Sweet Banana and Maple Pancakes with Blueberries and Pecans

Gluten-free banana pancakes topped with fresh blueberries, toasted pecans, and sweet maple syrup for a delicious vegetarian breakfast.

VegetarianVeganGluten-FreeDairy-FreeBreakfastPancakes

Estimated Nutrition

Per Serving Total
Calories 197.6 kcals 1185.5 kcals
Carbohydrates 31.2 grams 186.9 grams
Fat 7 grams 42.1 grams
Protein 2.5 grams 14.8 grams
Cook Time
15 mins
Produces
6 pancakes
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
65
g
Tapioca Flour
2
tbsp
Maple Syrup
to taste
Fruits
0.5
piece
Banana
very ripe
1.5
piece
Banana
sliced
50
g
Blueberries
large handful
GrainsCereals
65
g
Rice Flour
Liquids
300
ml
Almond Milk
NutsSeeds
30
g
Pecans
toasted
OilsFats
1
tsp
Rapeseed Oil
or coconut oil for greasing

Steps

  • Blitz flours, banana, and almond milk in a food processor until smooth batter forms.
  • Heat a 20-25cm non-stick frying pan and brush lightly with oil.
  • Pour a portion of batter into the pan and swirl to cover the surface.
  • Cook for 2 minutes until golden, then flip and cook the other side.
  • Repeat with remaining batter and keep warm in a low oven if necessary.
  • Serve pancakes topped with sliced bananas, blueberries, pecans, and maple syrup.