sunday slowly | gluten-free banana blueberry pancakes

I was out of the house early this morning for an appointment. I was going to say “bright and” but it was drizzling and overcast, with no bright in sight. It was walking weather however, and that’s just as much of a triumph in winter. I thrive on taking long walks, especially at the weekend. It gave me the chance to discover a park tucked away in part of my neighbourhood I haven’t spent time in. Another park with lawn bowling, and even croquet. It still strikes me as funny that something seemingly archaic like this still thrives in Toronto. But I love the notion of preserving that, and the unassuming beauty of the clubhouses and park benches that accompany these lawn bowling clubs. There are two within walking distance of my apartment, one at the entrance to a magnificent ravine (the woods of my childhood) and this latest discovery, surrounded by parkland and century old homes.

I was home before noon to fulfill my promise of pancakes to Number Four. Pancake-making has been a Sunday ritual of ours since he was tiny. And for that reason, they are forever known as “panpanks” in our family. I’ll make them with wheat flour if the kids are the only ones eating, but since I was diving in today, gluten-free banana-blueberry it was. Like any gluten-free batter, if you let it rest for 15 minutes, there’s no gritty texture and/or pronounced nutty flavour. Pure maple syrup is abundant in these parts (C-A-N-A-D-A!) so I’ve always got some in the fridge. But today I decided to use some butterscotch sauce that I recently made with cocount cream instead of heavy cream. It was perfectly decadent—a little went a long way! And in fact, with the sweetness of the fruit, Kieran chose to eat his au naturel as he often does.

I’m off to organize things around here that have been begging for my attention since Christmas. That, and get out for another walk before this day slips away into the dark.

Happy Sunday, friends!






Gluten-Free Banana Blueberry Pancakes

  • Servings: 12, 4 inch pancakes
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1 cup gluten-free, all-purpose flour blend (I used Bob’s Red Mill All-Purpose)

[To make your own blend: 1/2 cup garbanzo-fava flour; 1/2 cup potato starch; 3 tablespoons tapioca starch]

1 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp xantham gum (or guar gum)
2 tbsp coconut sugar (or brown sugar)
1 tsp pure vanilla extract
2 tbsp butter, melted
1 large egg
1 cup buttermilk (or 1/2 cup yogurt and 1/2 cup milk combined)
1 very ripe banana, mashed
1/2 cup fresh (or frozen) blueberries, plus more for garnish

In a bowl, whisk together gluten-free flour, baking powder, baking soda, xantham gum (or guar gum), coconut sugar (or brown sugar) and set aside.

In another bowl, whisk together egg, buttermilk and vanilla. Add melted butter and continue whisking.  Pour wet ingredients into dry and stir together. Let batter rest for 15 minutes, this allows your pancakes to become light and fluffy!

Grease and heat a non-stick pan (or griddle) to medium temp. Dollop batter into 4″ rounds, then dot each with blueberries. Cook until bubbles begin to appear and bottoms are golden. Flip pancakes and continue cooking a few more minutes until golden brown.

Garnish pancakes with extra blueberries and drizzle with maple syrup!