Gluten-Free Banana Pancakes
Melt the butter and whisk together with the vanilla sugar, sugar, milk, egg, ground flaxseed, cinnamon and salt. Mash the bananas with a fork and whisk into the batter. Sift the gluten-free flour, baking powder and baking soda together. Slowly stir into the batter and mix until smooth.
Heat a bit of oil in a skillet and ladle a small amount of the batter in. Cook for about 2 minutes, until golden brown, then carefully flip and cook for another 2 minutes, until golden brown on both sides. Repeat with the remaining batter.
To serve, stack several pancakes on a plate, top with fresh blueberries and drizzle with agave syrup.