banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Banana Pancake Pie with Zesty Blueberry Sauce

Serves 6.

    Share

    Forget flipping individual flapjacks; this pancake-banana bread hybrid lets you get everything on the table at once. Perfect for languid weekends, both wedges of the pie and the blueberry sauce reheat well for busy weekday breakfasts. For the most banana flavour, you’ll want to use fruit with plenty of brown spots on the skin. Almond flour infuses the pancake pie with a nutty taste, but if it’s not available you can replace it with more oat flour. 

    Advertisement

    Banana Pancake Pie with Zesty Blueberry Sauce

    Ingredients

    1 large organic egg

    2/3 cup (160 mL) milk or plain dairy-free milk 

    2 ripe bananas, about 3/4 cup (180 mL) mashed

    1 tsp (5 mL) vanilla extract

    1 cup (250 mL) gluten-free oat flour

    3/4 cup (180 mL) almond flour

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) baking powder

    1/2 tsp (2 mL) baking soda

    1/4 tsp (1 mL) salt

    1/3 cup (80 mL) chopped walnuts

    2 cups (500 mL) fresh or frozen blueberries

    2 Tbsp (30 mL) maple syrup or honey

    Zest of 1 lemon

    2 tsp (10 mL) cornstarch or arrowroot powder 

    Fresh basil leaves, optional

    Nutrition

    Per serving:

    • calories391
    • protein13g
    • fat <21g
      • saturated fat1g
      • trans fat0g
    • carbohydrates (15 g sugars, <44g
    • fibre)8g
    • sodium <225mg

    Directions

    01

    Preheat oven to 350 F (180 C). 

    In blender container, place egg, milk, bananas, and vanilla, and blend until smooth. 

    In large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Stir banana mixture into flour mixture. Fold in walnuts. 

    Grease 8 or 9 in (20 or 23 cm) round cake pan and pour in batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the centre of the pie comes out nearly clean. Let cool for about 5 minutes before unmoulding.

    In small saucepan, place 1/3 cup (80 mL) water, blueberries, maple syrup or honey, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved and then stir into blueberry mixture. Simmer for another 3 minutes, or until mixture thickens.

    Serve warm wedges with Zesty Blueberry Sauce. 

    Tip: Easy does it

    Always mix pancake batter gently by hand (not with an electric mixer). Overmixing the batter yields less tender results. Simply stir together wet and dry ingredients with wooden spoon until no big powdery lumps remain.

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Parmesan and Thyme Brazilian-Style Cheese Buns with Balsamic and Maple Macerated Strawberries
    Food

    Parmesan and Thyme Brazilian-Style Cheese Buns with Balsamic and Maple Macerated Strawberries

    Scones with clotted cream and strawberry jam are a typical afternoon tea treat. Here, we’ve given the idea a savoury-sweet twist and some added protein with this riff on a Brazilian-style cheese bun. The airy centres, like those of a cream puff, are perfect for filling with fresh strawberries macerated in balsamic and maple syrup and finished with a touch of vanilla yogurt. The light, textured buns are made with tapioca starch, so they’re suitable for those looking for gluten- or grain-free options, but everyone will enjoy the thyme and Parmesan flavour that makes a savoury complement to the sweet filling. A tiny poke of the bun Piercing cheese buns with a pin when they come out of the oven helps them crisp up by letting steam escape. Use a clean meat thermometer or cake tester and pierce the bottom of each bun.