Blueberry Banana Pancakes

Servings about 10

Preparation 15 minutes

Cooking: 20 minutes

INGREDIENTS

1 1/2 cups (375 ml) gluten-free flour, 1/2 cup (125 ml) buckwheat flour

1/4 cup (60 ml) hemp seeds

1 c. (5 ml) baking powder

1 pinch of s alt

2 cups (500 ml) soy or almond milk

2 eggs

1 c. (5 ml) vanilla

1 ripe banana, mashed

1 1/2 cup (375 ml) fresh blueberries + some for garnish

Vegetable oil for cooking

1/2 cup (125 mL) pecans, chopped

Maple syrup, to taste

A pinch of nutmeg

PREPARATION

In a large bowl, combine all the dry ingredients. Reserve.
In another bowl, put the soy milk, eggs, vanilla and banana. Whisk and pour over the dry ingredients. Mix untilobtaining a homogeneous paste. Add blueberries.
In a very hot non-stick skillet over medium-high heat, add a little oil and pour 1/3 cup (75ml) of the pancake mix.
Cook about 1 1/2 minutes per side. Continue with the rest of the mixture.
Serve with maple syrup, pecans, nutmeg and a few extra blueberries.

Recipe presented by: K for Katrine

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