Forget flipping individual flapjacks; this pancake-banana bread hybrid lets you get everything on the table at once. Perfect for languid weekends, both wedges of the pie and the blueberry sauce reheat well for busy weekday breakfasts. For the most banana flavour, you’ll want to use fruit with plenty of brown spots on the skin. Almond flour infuses the pancake pie with a nutty taste, but if it’s not available you can replace it with more oat flour.
1 large organic egg
2/3 cup (160 mL) milk or plain dairy-free milk
2 ripe bananas, about 3/4 cup (180 mL) mashed
1 tsp (5 mL) vanilla extract
1 cup (250 mL) gluten-free oat flour
3/4 cup (180 mL) almond flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (80 mL) chopped walnuts
2 cups (500 mL) fresh or frozen blueberries
2 Tbsp (30 mL) maple syrup or honey
Zest of 1 lemon
2 tsp (10 mL) cornstarch or arrowroot powder
Fresh basil leaves, optional
Preheat oven to 350 F (180 C).
In blender container, place egg, milk, bananas, and vanilla, and blend until smooth.
In large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Stir banana mixture into flour mixture. Fold in walnuts.
Grease 8 or 9 in (20 or 23 cm) round cake pan and pour in batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the centre of the pie comes out nearly clean. Let cool for about 5 minutes before unmoulding.
In small saucepan, place 1/3 cup (80 mL) water, blueberries, maple syrup or honey, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved and then stir into blueberry mixture. Simmer for another
3 minutes, or until mixture thickens.
Serve warm wedges with Zesty Blueberry Sauce.
Tip: Easy does it
Always mix pancake batter gently by hand (not with an electric mixer). Overmixing the batter yields less tender results. Simply stir together wet and dry ingredients with wooden spoon until no big powdery lumps remain.
Each serving contains: 391 calories; 13 g protein; 21 g total fat
(1 g sat. fat, 0 g trans fat); 44 g total carbohydrates (15 g sugars,
8 g fibre); 225 mg sodium