Gluten-free banana pancakes with mixed berry maple syrup

We were craving comfort food during the quarantine and got an urge for banana pancakes as we noticed how many people were making banana-themed baked goods. Using a grain-free paleo mix and healthy dose of berries makes this a filling yet guilt-free breakfast. The hint of nutmeg spice pairs nicely with the sweetness of banana and tart, citrus-flavored kumquats. 

Gluten-free banana pancakes with mixed berry maple syrup

Using grain-free paleo mix and a healthy dose of berries makes this a filling yet guilt-free breakfast.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Servings 4 people

Ingredients

• 1 cup Bob’s Red Mill Grain-Free Paleo Pancake Mix
• 2 eggs beaten
• ¼ cup almond or coconut milk
• 1 ripe banana, peeled and smashed
• ¼ tsp. vanilla extract
• ½ tsp. ground cinnamon
• 1 Tbsp. coconut oil, melted
• 2 cups frozen or fresh organic mixed berries (any combination of blackberries, blueberries, raspberries)
• ¼ tsp. nutmeg (freshly shaved if possible)
• ¼ cup maple syrup
• 4 kumquats sliced into 1/8” rounds, with seeds removed (optional)
• 1 Tbsp. grapeseed or neutral oil (e.g., canola, sunflower)

Instructions

 

• In a bowl, mix the pancake mix, beaten eggs, smashed banana, vanilla, cinnamon, almond milk and coconut oil. Reserve in fridge.
• In a 10” pan, add berries and cook on medium to low heat about 2-3 minutes, stirring and smashing some of the fruit once it softens. 
• Add the maple syrup and nutmeg to the fruit and simmer gently for another 2-3 minutes. Turn off heat and let berry syrup cool.
• Heat a non-stick griddle or pan on medium heat. Add 1 Tbsp. of grapeseed oil in pan and ladle about ½ cup of pancake batter into griddle. Repeat until you run out of space for more pancakes.  
• When each pancake begins to bubble, it’s time to flip it over. Be careful because without gluten, the pancakes are more fragile to work with. The pancake should be golden brown when flipped. 
• Continue to cook for another two minutes or until fully cooked through. You may have to adjust heat of griddle to make sure pancakes do not burn before being fully cooked.
• To serve, stack the pancakes and pour maple berry sauce over the stack, arranging berries nicely. Sprinkle a few kumquats over the top if possible.

Notes

Pair with your favorite mimosa or bloody mary recipe.

Keyword brunch – fruits – gluten free – healthy – spring – summer – winter

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