Chocolate Chip Pancakes with Blueberry Compote (gluten free)

Print

These gluten free stack of pancakes? IT IS THE BOMB. I woke up, craving pancakes and since it’s a weekday, I did not have much time on hand considering work starts at 830am. Thus, I created this ‘One Bowl Gluten Free Chocolate Chip Pancake’ using all the ingredients that I currently have on hand. I used very basic ingredients, and I’m sure you’ll have some sitting around in your pantry too. The best part? It’s gluten free AND vegan. Yup, vegan. Who says vegans are restrictive and deprived? Not me!

Further Food Nutritionist Commentary:

There is always time for breakfast and this recipe gets it done and fast. By using gluten free flour and only natural sweeteners this will be mildly sweet but easily digestible all while feeling decadent. The banana adds fiber and potassium, while the cinnamon aids in blood sugar regulation and possibly even weight loss. And, if chocolate chips aren’t your thing, feel free to add sliced almonds or chopped walnuts for a heart healthy dose of fiber and fat as well as a nutty crunch!

By Amy Shapiro, MS, RD, CDN
array(1) { [0]=> array(3) { ["thumb"]=> string(71) "https://www.furtherfood.com/wp-content/uploads/2015/11/panc-150x150.jpg" ["full"]=> string(63) "https://www.furtherfood.com/wp-content/uploads/2015/11/panc.jpg" ["attachment_id"]=> string(4) "8866" } }

Chocolate Chip Pancakes with Blueberry Compote (gluten free)

  • Prep Time: 5-10min
  • Cook Time: 5-10min
  • Servings: 2

Ingredients

1/2 cup gluten free flour
1 medium banana (mashed)
1 teaspoon gluten free baking powder
1 tablespoon chocolate chips
cinnamon (go crazy)
2 tablespoons water

Optional: 1 tablespoon coconut sugar – to sweeten

Blueberry sauce/compote:
1/4 cup water
1/2 cup fresh blueberries
1 tablespoon sugar (I use xyolitol)

Instructions

1. Mash your banana and mix in all ingredients (water is the last).
2. Heat up your non stick pan on medium heat and pour 1 tablespoon of your batter on to the pan.
3. Flip on to the other side when you see bubbles forming. Do the same for the whole batter and set aside to cool.

4. For the blueberry sauce, heat up the water in pan on medium heat before pouring in 1 tablespoon of sugar.

5. Set it to low heat and pour in blueberries. After a few minutes, your blueberries should be soft.

6. Mash them lightly till sauce thickens/get desired consistency.

7. Once done, pour over your pancake stack and enjoy!

1. Mash your banana and mix in all ingredients (water is the last). 2. Heat up your non stick pan on medium heat and pour 1 tablespoon of your batter on to the pan. 3. Flip on to the other side when you see bubbles forming. Do the same for the whole batter and set aside to cool. 4. For the blueberry sauce, heat up the water in pan on medium heat before pouring in 1 tablespoon of sugar. 5. Set it to low heat and pour in blueberries. After a few minutes, your blueberries should be soft. 6. Mash them lightly till sauce thickens/get desired consistency. 7. Once done, pour over your pancake stack and enjoy!

Nutrition Information

Per Serving:  Calories: 158; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Potassium: 544mg; Carbohydrate: 33g; Fiber: 3g; Sugar: 28g; Protein: 1g

 

Nutrition Bonus: Calcium: 18%; Vit C: 15%

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend