Blueberry Banana Pancakes
Amy
Blueberry Banana Pancakes are a delightful twist on a breakfast classic, blending sweet, ripe bananas with juicy bursts of blueberries. In just 20 minutes, you can whip up a stack that’s both comforting and indulgent, making mornings feel special.
- 1 ripe medium banana, just under ½ cup (110g) mashed
- ⅔ cup original Almond Breeze Almond Milk
- 1 teaspoon vanilla
- ¾ cup flour* (see note below)
- 1 teaspoon baking powder (make sure it's fresh)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup blueberries, plus more for topping
- a few teaspoons coconut oil, for the pan
- maple syrup, for serving
blueberry topping
- ¼ cup blueberries
- a drizzle maple syrup
- tiny pinch salt
In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
In a separate medium sized bowl, mix together the dry ingredients.
Pour the banana/milk mixture into the dry ingredients and stir until just combined.
Gently stir in the blueberries.
Heat a few teaspoons of coconut oil in a large skillet over medium heat.
Using a ¼ cup measuring cup, scoop the pancake batter into the pan.
Flip when bubbles form in the batter (about 1 minute).
Let the second side cook for about 60 seconds and remove from heat.
For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup.
Microwave for 20-30 seconds or until they burst a little.
Serve pancakes warm with blueberry sauce and maple syrup.
Keyword banana, blueberry, breakfast, healthy, pancakes