Blueberry Gluten-Free Soy Milk Pancake with Pecans and Banana

Blueberry Gluten-Free Soy Milk Pancake with Pecans and Banana

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I generally don’t like pancakes, so I had to make ones that I would enjoy.  I used gluten free flour for those who have gluten allergies.  The batter is mixed with soy milk and I added blueberries and banana for natural sweetness and pecans for a crunchy texture.

Ingredients:

  • Gluten Free All Purpose Flour (1 1/2 cup, this type of flour is usually a combination of different grains)
  • Unsweetened Soy Milk (1 cup)
  • Egg (1)
  • Pecans (1/2 cup, diced)
  • Banana (1 riped, banana gives a natural sweetness so you don’t have to add sugar to batter)
  • Baking Powder (2 teaspoons)
  • Cinnamon Powder (1 teaspoon)
  • Vanilla Extract (1 tablespoon)
  • Salt (1/2 teaspoon)
  • Blueberries
  • Maple Syrup
  • Non flavored vegetable oil, like Canola or grape seed

Ingredients you will need:

Gluten-Free-FlourSoy-MilkCondimentsRiped-BananaBlueberriesPecan-IngredientsEggMaple-SyrupSugar-IngredientGrapeSeedOilIngredient

Instructions:

1) Dice pecans into small pieces.

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2) In a large bowl, add broken pieces of the banana.  With a potato masher, mash the banana until it becomes mushy.

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3) To the mashed banana, add flour, egg, vanilla extract, cinnamon powder, salt, baking powder, and soy milk.  Mix well.

Flour-in-Bowl Egg-in-BatterVanilla-Extract-in-BatterCinnamon-in-BatterSalt-in-BatterBaking-Powder-in-BatterAdd-Soy-MilkMix-BatterBatter-Texture

4) Once batter is nicely mixed, add diced pecans and mix pecans into batter.

Add-Pecans-to-BatterMix-Nuts-into-Batter

5) In a hot pan, add vegetable oil.  With a ladle spoon, scoop out batter and carefully place into hot pan.  With your hand, take blueberries and place it in the batter.

Oil-in-PanScoop-Out-Pancake-BatterPlace-Pancake-in-PanPlacing-BlueberriesAll-Blueberries-in-Pancake

6) Once batter is golden brown on one side, carefully flip with spatula and cook on other side.

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7) Drizzle maple syrup on top.

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Makes about 7-8 pancakes.

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