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Banana and Blueberry Pancakes
Banana and Blueberry Pancakes Photo courtesy of Johanna Frenkel

Good morning, gluten-free gals! David Frenkiel and Luise Vindahl (the Stockholm-based couple behind the Green Kitchen Stories blog and the new cookbook Vegetarian Everyday) have something special on the griddle for you: delicious flour-free flapjacks. The duo relies on mashed bananas, eggs and shredded dried coconut to create alternative pancakes with a slightly tropical flavor and a texture that hovers somewhere between that of traditional hotcakes and eggy crepes. Even if you do eat gluten, these silver-dollar-size pancakes are an apt substitute for the real thing and a protein-rich start to your day.

Makes 4 to 6 servings (about 18 small pancakes)

3 large ripe bananas

6 eggs, lightly beaten

½ cup shredded dried coconut, plus more for garnish

1 cup fresh blueberries, plus more for garnish

½ teaspoon cinnamon

2 teaspoons coconut oil

Pure maple syrup or plain yogurt, for serving (optional)

1. In a medium bowl, mash the bananas with a fork. Whisk in the eggs and coconut until just combined. Stir in the blueberries and cinnamon until just combined.

2. In a large nonstick skillet set over medium heat, warm the coconut oil until melted, swirling the skillet to coat it evenly. Working in batches, pour ¼ cup portions of the batter onto the skillet (you should be able to cook 4 pancakes at a time). Cook the pancakes until the bottoms are golden brown, about 2 minutes. Gently flip the pancakes and cook until golden brown on the second side, about 1 minute longer. Transfer the pancakes to a plate and repeat with the remaining batter.

3. Stack the pancakes on four to six serving plates and garnish with additional coconut and blueberries. Garnish with maple syrup or plain yogurt, if using, and serve immediately.

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