In case you missed my catch up with Kathlene from Nutrition Plus, I thought I should repost her Blueberry Pancake recipe in time for weekend breakfasts!
During the week I’m not a huge breakfast fan for a few reasons:
1) I don’t like getting up any earlier than I really have to so I can fit in a big breakfast. I start work at 8am and I’m much more of a night owl!
2) When I eat early in the morning I tend to get stomach pains so I like to have something small and then eat again around 10am.
I know this isn’t the ideal diet and you should eat a proper breakfast, but I find it is what works for me and I’m going to stick to it for now! Weekends are a different story though. If I have a little sleep in and then potter around and do a few things before making breakfast then I’m likely to whip up something like these pancakes or another favourite eggs on vegemite toast, amongst other things! So I really enjoyed last weekend when I got up a little late and made these pancakes which we had more as a brunch. I’d love to hear what your favourite breakfast is too, leave me a comment below!
150g (1¼ cups) gluten free flour
2 teaspoons gluten-free baking powder
1 teaspoon ground cinnamon
1-2 teaspoons chia seeds
2 ripe bananas, mashed
2 free range eggs, or equivalent egg replacer
200g (¾ cup) water
spray olive oil for greasing
125g (¾ cup) blueberries
1. Sift flour, baking powder and cinnamon into a bowl and make a well in the centre.
2. Mix chia, eggs, mashed banana and water together and add to dry ingredients. Fold in blueberries.
3. Stir well until batter is smooth and reaches the consistency of thin cream. If the batter is not reaching this consistency add more water.
4. Spray frying pan with oil and place over medium heat. Allow pan to get hot, then pour enough mixture so pancake is roughly 15cm in circumference.
5. When air bubbles start to present on the surface of the pancake it is ready to be turned. Use a spatula and flip the pancake over. Brown this side of the pancake and transfer to a plate.
6. Cover pancake with a clean tea towel to retain heat. Repeat with the remaining pancake batter, spraying the pan between batches.
Serve with a few extra berries and maple syrup. Enjoy!