Fluffy Blueberry Cinnamon Pancakes – Gluten Free
Vibrant Method Test Kitchen Original!

These healthy pancakes were inspired by a lonely banana on a cloudy Sunday morning. Sitting on my counter, too ripe to eat, but perfect for baking. Realizing that mashed up banana makes a great egg substitute, I decided move forward with Pancake Sunday Funday. I always have frozen blueberries on hand, but you can use any fruit of your choosing as long as they cook well with the batter (eg. apple, raspberry, strawberry). The blueberries add a tart and sweet tang and the heart-healthy cinnamon adds a warm spice to these little cakes. You'll notice there's no sugar added to this recipe because both fruits serve as the source of sweetness while the buttermilk adds the perfect acidity.

Yields Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Yields Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Fluffy Blueberry Cinnamon Pancakes – Gluten Free
Vibrant Method Test Kitchen Original!

These healthy pancakes were inspired by a lonely banana on a cloudy Sunday morning. Sitting on my counter, too ripe to eat, but perfect for baking. Realizing that mashed up banana makes a great egg substitute, I decided move forward with Pancake Sunday Funday. I always have frozen blueberries on hand, but you can use any fruit of your choosing as long as they cook well with the batter (eg. apple, raspberry, strawberry). The blueberries add a tart and sweet tang and the heart-healthy cinnamon adds a warm spice to these little cakes. You'll notice there's no sugar added to this recipe because both fruits serve as the source of sweetness while the buttermilk adds the perfect acidity.

Yields Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Yields Prep Time
3 servings 5 minutes
Cook Time
20 minutes
Vibrant Ingredients
Servings: servings
Method
  1. In a large mixing bowl, mash ripe banana and add milk and vegetable oil.
  2. Add gluten-free pancake mix to wet mixture and whisk until clumps somewhat disappear. Add cinnamon and vanilla extract and keep whisking for another minute. Allow for lumps, this makes for fluffy pancakes when using gluten-free flour. Over mixing produces chewy pancakes.
  3. Fold in rinsed blueberries. Should resemble consistency of lumpy cake batter.
  4. Using a silicone baking brush, brush a little ghee to nonstick skillet (I use my cast iron pan for greater health benefits) over medium heat.
  5. Drop in 1/3 cup of batter and let cook approx 3 minutes, flip and cook an additional 2-3 minutes, adjusting heat as needed.
  6. Keep pancakes warm in the oven until ready to serve. Top with raw honey, almond butter, real fruit preserves, or organic, grade B maple syrup.
Recipe Notes

Re: Buttermilk - Its acids react with the baking soda in the Gluten Free flour mix, giving your pancakes even more lift and revealing a subtle tang. If you only have cow or nut milk, add a squeeze of lemon to it before mixing into the egg and mashed banana—the acidity is important in balancing your pancakes’ flavors.

Re: Ghee - Here’s the thing about butter: It’s really easy to burn. Especially when your pan is on medium heat for an extended period of time. The milk solids are what causes butter to burn, so when you’re cooking your pancakes, use clarified butter otherwise known as Ghee. It a much healthier alterative that also delivers brain health benefits.

Re: Toppings - You’ve put a lot of thought into making these perfectly fluffy pancakes. Please, respect the cakes by drizzling 100% pure toppings, not that translucent brown-colored “pancake syrup” that comes in a plastic bottle. Your taste buds, waist-line, and blood sugar levels will thank you.

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