Blueberry and banana pancakes with medjool date syrup – so quick and easy to make plus gluten and refined sugar free it’s just the natural sweetness of the fruits in this delicious dish. I did actually make these on saturday but have only just had chance to post it now, It came about due to a shopping error the kind where you think you’ve ordered one bunch of bananas but four turn up…. Hence the need to use up a pile of over ripe bananas! This recipe makes about twenty two mini pancakes.
- 3 small over ripe bananas
- 2 cups blueberries
- 8 oz gluten free flour
- 2 eggs
- 1¾ pints of organic milk (or almond milk if you prefer)
- Fragrance free coconut oil
- 1 heaped cup medjool dates
- squeeze of fresh lemon
Whisk up the two eggs in a bowl, add the milk to the eggs and slowly add to the flour a little at a time. Mash the bananas into a soft paste with a fork and add to the mixture. Heat the fragrance free coconut oil in a heavy based pan (a cast iron one is best) and add the pancake mixture using a ladle. Make a few small pancakes in the pan then add a couple of blueberries to the tops. Don’t be temped to have the gas on too high, a low/medium heat and some patience is whats needed when the pancakes start to be able to be peeled up at the sides easily they are ready to turn over. When golden brown they are done you can serve with the healthy option of medjool date syrup below or raw honey is also delicious or both.
Medjool Date Syrup
Take one heaped cup full of medjool dates, top and tail any hard bits if necessary and de stone. Add to one cup full of boiling water, blend thoroughly (I used a stick blender) to a smooth runny syrup consistency add more water if necessary, add in the squeeze of lemon juice. Allow the syrup to cool and pour over your warm pancakes!
Do you have a great healthy pancake recipe to share? Tell us in the comments section below….