Go Back
–+ servings
Blueberry Banana Pancakes
Amy

Blueberry Banana Pancakes

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.
Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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).
  2. In a separate medium sized bowl, mix together the dry ingredients.
  3. Pour the banana/milk mixture into the dry ingredients and stir until just combined.
  4. Gently stir in the blueberries.
  5. Heat a few teaspoons of coconut oil in a large skillet over medium heat.
  6. Using a ¼ cup measuring cup, scoop the pancake batter into the pan.
  7. Flip when bubbles form in the batter (about 1 minute).
  8. Let the second side cook for about 60 seconds and remove from heat.
  9. For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup.
  10. Microwave for 20-30 seconds or until they burst a little.
  11. Serve pancakes warm with blueberry sauce and maple syrup.
Tried this recipe?Let us know how it was!