I woke knowing it was a morning for wild blueberry pancakes. When I was young, in Maine, USA we never referred to wild blueberries as wild; they were the only blueberries we knew growing wild and free to pick in season. Today when cultivated blueberries are the norm, it is important to distinguish the difference between the two. Wild blueberries are small and blue inside and they taste like blueberries! Pancakes without wild blueberries are not worth making as far as I am concerned. That would be like having pasta without tomato sauce! I could eat tomato sauce without the pasta and wild blueberries without the pancakes!
I have been experimenting with different flours. I discovered this morning that using green banana flour is lighter than cassava flour, it cooks the same forming holes like regular flour and it has a neutral taste. It is the best grain-free flour i have come across for pancakes.
Wild Blueberry Pancakes With Fresh Papaya and Pure Maple Syrup!
Ingredients
1 cup green banana flour
1/4 tsp pure vanila powder
1/8 tsp sea salt
1 3/4 -2 cups coconut water, nut milk, filtered water or vegetable soup stock (no salt, oils or strong spices)
1 banana, peeled and mashed
1 tbs nut butter (almond, cashew, macadamia nut etc)
1 tbs ground flaxseed
1 tbs lemon juice
1/2 tsp baking soda
1 cup frozen or fresh wild blueberries
cut up papaya (for topping)
pure maple syrup (for topping)
Method
Mix the flour, vanilla powder and salt in a bowl. In another bowl, place the wild blueberries and cover with a tablespoon of the flour mixture. Set aside both bowls..
In a third bowl, mash the banana. Add the flaxseed, nut butter and combine thoroughly,
Juice one half lemon. In a cup, add the baking soda and pour over the lemon juice. It will fizz and expand. Make sure the baking soda is completely dissolved.
Add all the wet ingredients to the flour mixture including the liquid. Combine until no lumps remain. Add in the coated wild blueberries last.
Heat a ceramic, non stick pan to a medium heat. Spoon out a large pancake (or several small ones depending on the size of your pan). Let it cook until small hollow holes develop on the top. Flip over and cook for several minutes until both sides are browned and cooked through.
Repeat this process for as many pancakes as desired.
Serve with chopped, fresh papaya (or mango, melon or ripe pineapple) and drizzle with maple syrup.
Store any remaining pancake batter in an airtight container in the refrigerator and use within the next several days.