Blueberry Banana Pancakes

From Mackenzie and Kathy Feldman’s upcoming cookbook: Groundbakers: Plant-Forward Comfort Food Recipes and Stories from People Changing our Food System

Photo by Hannah Kaminsky

“When I think of childhood, I remember happy Sunday meetings with my grandma at the local coffee house, where we always conversed over pancakes. Unfortunately, the brunch usually left me feeling sick and stuffed to the brim. This version keeps me satisfied and feeling healthy, and the recipe is gluten-free and vegan so everyone can enjoy it.” —Mackenzie Feldman

Yield: 6 medium pancakes

1 tablespoon ground flaxseeds
1 ripe banana
1 tablespoon coconut oil
¼ cup nut milk, plus 2 to 3 tablespoons for thinning batter
1 teaspoon vanilla extract
¼ cup plant-based vanilla yogurt
1 cup gluten-free flour mix (purchased, or see below for our recipe to mix your own)
1 teaspoon baking soda
½ teaspoon cinnamon
Pinch of salt
For cooking and serving
Coconut oil
1 banana, sliced
½ cup blueberries
Maple syrup

Soak ground flaxseeds in 2 tablespoons water for 10 minutes.

In a medium bowl, mash banana with a fork. Add flaxseed mixture, coconut oil, nut milk, vanilla extract, and yogurt. Set aside.

In another medium bowl, combine gluten-free flour mix with the baking soda, cinnamon, and salt. Mix well with a fork. Fold banana mixture in with dry ingredients. Thin to desired consistency with extra nut milk.

Coat a large skillet with coconut oil and heat to medium/high. For each pancake, pour ¼ cup batter into skillet, leaving space for the pancake to spread. Add banana slices and 6 to 8 blueberries to each pancake. Flip pancakes after 2 to 3 minutes. Cook another 2 to 3 minutes until both sides are golden brown. Serve immediately topped with more blueberries and bananas slices as desired and drizzled with maple syrup.

Gluten-Free Flour Mix
½ cup oat flour
2 tablespoons brown rice flour
2 tablespoons white rice flour
2 tablespoons sweet rice flour
2 tablespoons tapioca flour
⅛ teaspoon xanthan gum