Add fluffy fruit-filled pancakes to your breakfast rotation

These banana-berry pancakes from reader Jennie Bouma can be made gluten- and dairy-free.

Food forum

Nothing says it’s the weekend like pancakes.

I know today is not the weekend — not even close — but reader Jennie Bouma is here to help us prepare for the ultimate Saturday brunch with her banana-berry pancakes.

“When I married my husband, my mother-in-law included this recipe in a cookbook that she put together for us,” Jennie wrote. “She originally got it from The Greens Cookbook, but I think that she had also made adaptations to it. Recipes are made for tweaking, right?”

This is both a healthy and delicious recipe Jennie adapted even further to be gluten-free and dairy-free, which her family said improved the recipe.

“That’s pretty rare with gluten-free recipes, I think,” she wrote.

If you aren’t gluten-free or dairy-free, Jennie graciously included easy substitutes in her recipe. Whatever path you choose, you’ll be left with fluffy, fruit-filled pancakes to start the morning out just right.

Help keep Food Forum going! Send your favorite recipes to reporter Taylor Goebel at taylor.goebel@heraldnet.com.

Banana-berry pancakes

Makes four servings

1 cup almond flour (or whole wheat flour)

1½ cups Bob’s Red Mill gluten-free 1 to 1 baking flour (or 1 cup all-purpose flour)

1 teaspoon table salt

2 teaspoons baking powder

1 teaspoon cinnamon

1¾ cups oat milk (or low-fat milk)

2 teaspoons canola oil

2 eggs, beaten

1 teaspoon vanilla extract

1 to 2 ripe bananas, mashed

1½ cups fresh berries of your choice (blueberries, blackberries, raspberries)

Maple syrup or applesauce, warmed in microwave

Mix powdered ingredients in a medium mixing bowl. Mix together the milk, oil, vanilla and eggs. Pour the liquid into the dry ingredients and stir until just mixed. Smash the bananas and blend in. Add the berries and gently stir in until they are spread evenly throughout the batter.

Warm up a non-stick griddle or pan on low heat with a bit of avocado oil spread on it and then lightly wipe off with a paper towel. Spoon the batter onto the griddle when it is warm, then lightly spread out the pancakes with the back of the big spoon until they reach five to six inches in diameter. This is important, because if the cakes are too thick, they won’t cook through in the middle. Once the bottom side is medium brown and bubbles have formed on the top, flip the cake and cook until the bottom is medium brown.

Serve three to four pancakes per person. Top with warmed maple syrup or applesauce. Add butter, if desired.

Enjoy!

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