We're trying to limit gluten intake and increase fruit and veggie consumption in our house and have been for the past year or so. We don't have allergies but I feel we eat too much of it. One of the recipes I've come up for that fits the bill for brakfast are what my kids call 'fruit salad pancakes.' These pancakes combine fresh strawberries, bananas and blueberries with a gluten free mix plus a few special secret ingredients that make all the difference. To feed my family of five and usually have leftovers to heat up for the kids the next morning, follow this recipe...
Ingredients
- 3 cups Bob's Red Mill Gluten-Free Pancake Mix
- 2 large cage-free brown eggs
- 1.5 cups unsweetened vanilla almond milk
- 2 tablespoons coconut oil for mix, more to grease cooking pan
- 1/4 cup water
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon powder
- 2 bananas, sliced thinly
- 1/2 cup blueberries (can use frozen if thawed first)
- 1/2 cup strawberries
Topping: agave syrup, if needed, to taste (but I think they're good plain!)
- Mix all ingredients except fruit well.
- Stir in fruit gently.
- Put extra coconut oil in pan, let melt.
- Once pan in heated and lightly greased, add batter in desired pancake sizes to pan, be sure to grab bananas, strawberries and blueberries in each.
- Cook for about 2-3 minutes each side.
- Add agave nectar instead of syrup, if desired. My kids love this topping but I think they're perfectly sweet and delish plain.
- Enjoy!
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