1 1/4 cup gluten-free all-purpose flour
1 tablespoons honey (optional)
1 tablespoon Flaxseed meal
1 teaspoon Baking soda
1/4 teaspoon ground Cinnamon
A pinch of salt
1 small ripe Banana mashed
1 large Egg
2 tablespoons coconut butter or any dairy free butter
1/2 teaspoons vanilla extract
1/2 cup fresh Blueberries or any other fruit
1. Mix all the dry ingredients in a bowl until well combined. Set aside.
2. In a separate bowl mix the wet ingredients.
3. Fold the dry mixture into the wet mixture and whisk it to make sure there are no lumps in the batter. Then fold in the fresh blueberries.
4. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes covered, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.
Recipes submitted by Mollika Majumdar
Mollika is a software engineer and mom to a nine year old with autism.