Although everything orange seems to takeover the world of food fashion and entertaining in October, the month is truly seeing and showing pink. October is Breast Cancer Awareness month, and since we are very much dedicated to the pink spirit of things here at The Supper Model, we thought we’d share our cancer-fighting pancake recipe that will make your mornings gleefully great tasting and guilt-free.
The banana and gluten free flour batter is brought to life by bright cinnamon & nutmeg, protein-packed almond milk, cancer-preventing walnuts, anti-oxidant rich blueberries and flax seeds, and Ph balancing immune boosting lemon.
These pretty pancakes are Vegan, Gluten Free, Dairy Free, & totally outrageously delicious. Perfect for a weekend morning, a holiday brunch, or an extra special breakfast when the usual just won’t do, my Food-for-the-Cure Pancakes are the ultimate good-for-you indulgence…
Makes 4 servings of short stacks, or about 12 pancakes
1 ripe banana, sliced
2/3 cup almond milk
1 tsp baking powder, or 3/4 tsp baking soda + 1 tsp apple cider vinegar
1/2 tsp vanilla bean extract
1/2 tsp lemon zest
1 tsp ground flax seeds
1 tablespoon chopped raw walnuts
1/4 tsp ground cinnamon
3-5 grinds of fresh nutmeg
pinch sea salt
3/4 cup Gluten Free Flour Blend
Handfull fresh organic blueberries
* top the pancakes with blueberries and maple syrup:: tip :: warm the blueberries in the maple syrup in the microwave for about 30 seconds to a minute to make a lovely and lickety-split sauce!
1. In a medium bowl place the bananas and mash thoroughly with a potato masher or a fork. Then all ingredients with the exception of the gluten free flour and blueberries.
2. Gently sift the flour over the batter, and fold in the blueberries with a spatula. Heat a skillet over medium-high heat and add your oil of choice. Cook 3 cakes at once letting them bubble fully before flipping- cook about 2-3 minutes per side and keep warm on a covered plate, or put them on a platter in a low temp oven (try 300 F) until you are ready to serve!
3. Add some warm maple syrup and fresh blueberries et voila!