150g (1⁄4 cups) gluten free flour (coconut/buckwheat)
2 teaspoons gluten-free baking powder
1 teaspoon ground cinnamon
1-2 teaspoons chia seeds
2 unripe bananas, mashed
2 free range eggs
200g (3⁄4 cup) water
coconut oil for greasing
125g (3⁄4 cup) blueberries
Sift flour, baking powder and cinnamon into a bowl and make a well in the centre.
Mix chia, eggs, mashed banana and water together and add to dry ingredients. Fold in blueberries.
Stir well until batter is smooth and reaches the consistency of thin cream. If the batter is not reaching this consistency add more water.
Spray frying pan with oil and place over medium heat. Allow pan to get hot, then pour enough mixture so pancake is roughly 15cm in circumference.
When air bubbles start to present on the surface of the pancake it is ready to be turned. Use a spatula and flip the pancake over. Brown this side of the pancake and transfer to a plate.
Cover pancake with a clean tea towel to retain heat. Repeat with the remaining pancake batter, spraying the pan between batches.