GLUTEN-FREE BLUEBERRY PANCAKES WITH CARAMELIZED BANANAS

Gluten-Free Blueberry Pancakes with Caramelized Bananas image

Provided by Ella Mills

Yield Makes about 12 pancakes

Number Of Ingredients 13

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For the pancakes:
2 tablespoons chia seeds
2 1/2 cups rolled oats
2 overripe bananas
3 tablespoons maple syrup
2 tablespoons coconut oil, plus more to cook
Pinch of salt
1 cup blueberries
For the caramelized banana bites:
4 bananas, cut into 3/4-inch-thick slices
1 tablespoon coconut oil
3 tablespoon maple syrup
1 teaspoon ground cinnamon

Steps:

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.
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.
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.
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.
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.