Gluten Free Banana Blueberry Pancakes & Coconut Yogurt

These gluten free banana blueberry pancakes are so delicious and super easy to make!

Ok so, first, let me start by saying that I NEVER measure when I cook (which drives my Sweetie nuts) so this is the approximate measurements…

Makes (about) 4 large pancakes

2 cups GF flour
1/4 nut milk
1 ripe banana
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Foursigmatic Superfood Adaptogenic Mushroom Blend
1/2 tsp Lucuma (Lucuma is a good source of zinc, calcium, vitamin C, niacin (vitamin B3) and iron)

I also like adding a cup or 2 of spinach to this recipe but I didn’t have any on hands so I skipped it…

The texture was super thick yet fluffy so it turned out really well.

Quick tips:

Cook at low temperature on the stove (medium to low heat) because the banana makes the batter easy to burn.

You only need to cook about 2 to 3 minutes each side

Sprinkle with wild blueberries (or any organic berries you can get your hands on), top with a generous dollop of coconut yogurt, pour in premium organic Quebec maple syrup and enjoy!

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