Blueberry Banana Pancakes

Name: Blueberry Banana Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 ripe medium banana just under 1/2 cup (110g) mashed; 2/3 cup unsweetened almond milk; 1 tsp vanilla extract; 3/4 cup flour (90g); 1 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp sea salt; 1/4 cup blueberries (25g), plus more for serving; coconut oil a few tsp, for the pan; Maple syrup for serving; 1/4 cup blueberries (25g), for the topping; maple syrup for the topping, a drizzle; salt tiny pinch, for the topping

Egg-free, dairy-free pancakes made with banana and almond milk — naturally soft and sweet, with warm blueberries that burst into a lazy little sauce.

DifficultyEasyTotal time20 minServes2

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Overview

Prep10 min

Cook10 min

Total20 min

Servings2

DifficultyEasy

Equipment

Blender or fork
Large skillet
Mixing bowls

Method

Puree the banana

Puree the banana with the almond milk and vanilla until nearly liquid. You can also mash everything very thoroughly by hand.

Combine the dry ingredients

In a separate bowl, combine the flour, baking powder, cinnamon, and salt.

Mix the batter

Pour the banana mixture into the dry ingredients and stir just until combined.

Fold in the blueberries

Gently fold in the blueberries.

Heat the pan

Heat a few teaspoons of coconut oil in a large skillet over medium heat.

Scoop the batter

Scoop the batter into the pan using about 1/4 cup per pancake.

Flip

When bubbles begin appearing in the batter, after roughly 1 minute, flip the pancakes. Cook the second side for about another minute.

Make the topping

For the topping, combine blueberries, maple syrup, and a tiny pinch of salt and microwave for 20 to 30 seconds, just until the berries begin to burst.

Serve

Serve the pancakes warm with the blueberry topping and extra maple syrup.

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Tips

NoteBanana is doing real work in this recipe, not just adding flavor, so this is one ingredient I wouldn't leave out.

NoteAnd keep an eye on the heat. Banana pancakes are soft inside, so I prefer giving them enough time to cook through instead of trying to brown them too quickly.

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Nutrition

AllergensTree Nuts if using almond milk

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Storage

RefrigeratorUp to 2 days, layered with parchment. Warm briefly in a skillet or toaster oven before serving.

Frequently asked

Can I make them gluten free?+

Yes — a 1:1 gluten-free flour blend works well here since the batter relies on banana for structure.

Can I use frozen blueberries?+

Yes — fold them in straight from the freezer and expect the batter to streak purple, which is honestly very pretty.

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