You’ll be wanting to bookmark this breakfast hit for later, a.k.a. this coming weekend. These pancakes are full of nutrition yet taste as indulgent as ever. They have a soft texture yet a crispy edge, slathered with pure maple syrup and topped with caramelized bananas. The burst of berry provides flavonoids like anthocyanins, containing antioxidant properties among many others found in berries.

BURST OF BERRY

Blackberries in particular contain phenolinic compounds like quercitin and ellagic acid that are potent antioxidants helping to reduce cell damage in the body from everyday pollutants and toxins. They’re also particularly high in fiber, Vitamin C, Vitamin K, and folate (1), which is crucial to the division of our red blood cells. Anthocyanins also have a cancer fighting benefit – as in they battle genetic mutations and decrease cancer cell replication!! (nerd status excitement). This flavanoid also provides some natural skin protection, therefore helping to reduce the risk of skin cancer. More berries in the summer? Yes please.  Any time of year, berries are an amazing addition to the diet to provide your body with key antioxidants, fiber, vitamins and minerals to keep your immune system strong.

Enjoy these pancakes with any other added toppings that you love, such as cacao nibs, raspberries or blueberries, almond butter, coconut flakes, and more!

Berry Pancakes with Caramelized Bananas

Serves 3

Ingredients
FOR THE PANCAKES:

• 1 cup sprouted brown rice flour
• 2 bananas
• 2 eggs, organic if possible
• 2 tbsp. pure maple syrup
• 1 tsp. cinnamon, ground
• 1/2 tsp. baking powder
• 1/2 cup unsweetened almond milk, or to desired thickness of batter
• 5 blackberries, more to top pancakes
• 2 tbsp. coconut oil, for greasing the pan

FOR THE CARAMELIZED BANANAS:

• 1 banana, chopped
• 2 tbsp. coconut oil
• 2 tbsp. pure maple syrup
• sprinkle of cinnamon (optional)

Method:

Start by blending the pancake batter in a good blender or food processor. Add bananas first and blend to mash well, then add in the rest of the ingredients. Blend until smooth. Heat the coconut oil over medium high heat. Scoop batter with 1 ladle scoop per pancake. Wait for pancake to bubble, at least 2 minutes, and flip. Cook another 2-3 minutes until slightly browned. In the meantime, slice banana and add with coconut oil and maple syrup in small skillet on medium heat. Saute for at least 5 minutes until caramelized. Top pancakes with caramelized bananas and more fresh berries. Devour!

So?!

Do you like this take on pancakes? Any other combinations you’ve tried? I’d love some more ideas to try in my own kitchen. What other ways do you add berries to your diet? There are so many endless combinations. Comment below if you like this recipe or tag me on social media @freshplates or #freshplates! If you have a specific health condition or would like to chat regarding your own personal health, I still have spaces left this coming season for virtual counseling! Contact me at freshplatesnutrition@gmail.com for details.

(1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3274736/