Gluten-Free Banana Flour Blueberry Ricotta Pancakes

Happy Tuesday!!

You should definitely make these pancakes for breakfast tomorrow morning! They are the BEST pancakes I have ever made, gluten free or not gluten free!! These taste amazing with pure maple syrup, butter, or even plain! 

Onto the recipe!!

Gluten-Free Banana Flour Blueberry Ricotta Pancakes

• 1 cup WEDO banana flour 
• 2 teaspoons baking powder
• 1/2 cup ricotta cheese
• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk (coconut milk works too)
• 4 large eggs 
• 1/4 cup raw honey
• 1 cup fresh blueberries (tossed in banana flour)
• coconut oil (to grease pan)

First, blend almond milk, ricotta, eggs, honey, and apple cider vinegar in a blender. Add in banana flour and baking powder and blend well. Stir in blueberries.

Heat about 1 tablespoon of coconut oil in a pan over medium heat. Once hot, add in 1/4 cup batter. Let cook on each side for 2-3 minutes. Repeat until all pancakes are cooked. Serve and enjoy!!!

-Juliet