There’s nothing like a delicious stack of gluten-free Banana Blueberry Pancakes to start your day. Even better, this stack is something you can feel good about tucking into. Rather than using regular sugar, this recipe uses date sugar. As a topping, this recipe uses maple date syrup. The research tells that date sweeteners are better for you than traditional sweeteners like sugar. Not only are there so many health benefits associated with date sweeteners, but the flavor is amazing, too.
Date Syrup has a caramel-like texture, making it the perfect alternative for all your sweet recipes.
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Why Date Sugar?
In this recipe, I replace normal sugar with date sugar. They are unprocessed, compared to regular sugar. Dates also contain more potassium, magnesium, iron and fiber. You only need a small amount in this recipe since there is also a mashed banana, which brings so much natural sweetness to the mix!
Why Date Syrup?
Instead of topping the pancakes with maple syrup, I opted for Maple Date Syrup. This syrup has so many health benefits, it’s worth the swap. It’s much more rich than traditional date syrup, so a little goes a long way!
Banana Blueberry Pancakes Recipe
- 1 mashed banana
- 3 eggs
- ½ cup almond milk
- 1 tbsp melted coconut oil
- ½ tsp vanilla extract
- 2 tsp date sugar
- 1 cup brown rice flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup blueberries
- Mash the banana in a large mixing bowl. Add the eggs and whisk.
- Add the almond milk, coconut oil, and vanilla extract and whisk until combined.
- Finally, add the date sugar, brown rice flour, salt, and baking soda.
- Fold ¾ cup blueberries into the mix, carefully so they don’t break.
- Heat a non-stick pan over medium-high heat with a little cooking spray.
- Add a ¼ cup of pancake batter and cook the pancakes for 1-2 minutes. You will know they are ready to flip when you see little bubbles come to the surface.
- Flip, and cook for a minute on the other side.
- Serve with the remainder of the blueberries and drizzle the maple date syrup over the top. Enjoy!