0 from 0 votes
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

I bet when you think of pancakes, you think glutinous and so good, but so bad for you. Well I wanted to share this delicious and healthy recipe with you for my favorite Gluten Free Wild Blueberry-Banana Pancakes that I have been making for my family.

Author: Lena Gladstone
  • 5 1/2 ripe bananas, smashed (keep them chunky)
  • 3 whole organic eggs
  • 1/4 tsp baking powder
  • Private Selection frozen wild blueberries
  • coconut oil for frying the pancakes
Wild Blueberry Maple Syrup
  • 2 tbsp Private Selection frozen wild blueberries
  • 1/2 cup Private Selection Medium Amber Maple Syrup
  • 1/4 cup Private Selection Wild Maine Blueberries Preserves
  1. Start by using either your fingers or a fork and smash the ripe bananas into a bowl.

  2. In a separate bowl whisk together the 3 whole eggs and then add them into the bananas. Whisk together.

  3. Add the 1/4 tsp of baking powder and mix well. Let the mixture stand for about 15-30 minutes for the flavors to set.

  4. Heat a non stick or cast iron skillet with a tablespoon of coconut oil. Add 1/4 cup of the batter, as little or as much of the wild blueberries that you like, I like more so I covered a good area of each pancake. When bubbles begin to form, lift pancake, wait until golden brown, flip over. Cook until golden brown on both sides. Serve immediately.

  1. Place frozen blueberries, maple syrup and preserves in a medium saucepan. Place pan over medium heat. Stew the blueberries until tender and falling apart, 15-20 minutes while the pancakes are being cooked. Remove from heat. Add this delicious syrup to the stack of pancakes and enjoy these without the guilt.  Store leftover blueberry syrup in an airtight container in the refrigerator for 1 week.