Go Back
+ servings

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.
Servings 2

Ingredients
  

  • 1 ripe medium banana, just under ½ cup (110g) mashed
  • 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
  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!