Banana Pancake Pie with Blueberry Sauce

Ingredients

1 large organic egg
2/3 cup milk or plain dairy-free milk
2 ripe bananas, about 3/4 cup mashed
1 tsp vanilla extract
1 cup gluten-free oat flour
3/4 cup almond flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chopped walnuts
2 cups fresh or frozen blueberries
2 Tbsp maple syrup or honey
zest of 1 lemon
2 tsp cornstarch or arrowroot powder
fresh basil leaves, optional

Method

1. Preheat oven to 350°F (180°C).
2. In blender container, place egg, milk, bananas, and vanilla, and blend until smooth.
3. 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.
4. Grease 8 or 9-inch 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.
5. In small saucepan, place 1/3 cup 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 water until dissolved and then stir into blueberry mixture. Simmer for another 3 minutes, or until mixture thickens.
6. Serve warm wedges with Blueberry Sauce.

Tip: 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.

Makes 6 servings.

Source: Alive magazine

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