Gluten-Free Blueberry Pancakes with Caramelized Bananas

Ingredients

• •2 tablespoons chia seeds
• •2½ cups rolled oats
• •2 whole overripe bananas
• •3 tablespoons maple syrup
• •2 tablespoons coconut oil
• •⅛ teaspoon salt
• •1 cup blueberries
• •4 whole bananas
• •1 tablespoon coconut oil
• •3 tablespoon maple syrup
• •1 teaspoon ground cinnamon

Cooking Instructions

1. 1.

   Start by putting the chia seeds into a mug with 3/4 cup water. Let this sit for 20 minutes until the seeds expand to a gel.

   20 min

2. 2.

   Place all the other ingredients, except the blueberries and the chia mixture, into a food processor with a scant 1/2 cup water and blend until you have a smooth batter. Transfer the mixture to a bowl and stir in the blueberries, then the chia gel.

   5 min

3. 3.

   Heat a nonstick frying pan with the coconut oil, maple syrup and cinnamon over medium-high heat until it is all really hot and bubbling. Add the banana slices; they should sizzle the moment they hit the pan.

   5 min

4. 4.

   Reduce the heat and cook for 2-3 minutes, stirring occasionally to make sure the slices are fully coated and cooking evenly. When they're done they should be soft, gooey and coated in a caramelized deliciousness! Transfer to a bowl and keep warm; wipe out the frying pan.

   3 min

5. 5.

   Oil the pan with a little coconut oil. Place over high heat until it's really hot. Now simply add 2 heaping tablespoons of batter to the pan for each pancake, use a spoon to shape into an even round and let it cook for about 2 minutes per side, flipping it over once. Repeat for each pancake, until all the batter has been used, keeping them warm in a low oven until you're ready to eat. Serve pancakes with maple syrup and the caramelized bananas.

   15 min