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.

Vegetarian Vegan Gluten-Free Dairy-Free Breakfast Pancakes

Estimated Nutrition

Calories

197.6

kcal / serving

1185.5 kcal total

Carbs

31.2g

per serving

186.9 g total

Fat

per serving

42.1 g total

Protein

2.5g

per serving

14.8 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Tapioca Flour

tbsp

Maple Syrup

to taste

Fruits

0.5

piece

Banana

very ripe

Blueberry

large handful

GrainsCereals

Rice Flour

Liquids

300

Almond Milk

NutsSeeds

Pecan

toasted

OilsFats

tsp

Rapeseed Oil

or coconut oil for greasing

Method

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.

Blitz flours, banana, and almond milk in a food processor until smooth batter forms.

Repeat with remaining batter and keep warm in a low oven if necessary.

Serve pancakes topped with sliced bananas, blueberries, pecans, and maple syrup.