Blueberry Banana Pancakes

 
 These pancakes are incredibly easy to pull together and twice as satisfying to consume. No need for eggs, butter or refined sugars here - banana is what gives these pancakes a fluffy texture and subtle sweetness, so don't go subbing that ingredient out. Before frying them up, be sure to stir in fresh blueberries or whatever you have in season.

These pancakes are incredibly easy to pull together and twice as satisfying to consume. No need for eggs, butter or refined sugars here - banana is what gives these pancakes a fluffy texture and subtle sweetness, so don't go subbing that ingredient out. Before frying them up, be sure to stir in fresh blueberries or whatever you have in season.

Adapted from Love and Lemons

| Yield: 2 servings | Time: 15 minutes |

 
 

Ingredients

1 ripe medium banana, just under ½ cup mashed

⅔ cup almond milk

1 teaspoon vanilla

¾ cup all-purpose flour

1 teaspoon baking powder 

½ teaspoon cinnamon

⅛ teaspoon salt

¼ cup blueberries, plus more for topping

coconut oil, for the pan


Topping

maple syrup

¼ cup blueberries

Preparation

In a blender, puree the banana with the almond milk and vanilla. 

In a separate medium sized bowl, mix together the dry ingredients. Pour the banana mixture into the dry ingredients and stir with a wooden spoon until just combined. Gently stir in ¼ cup blueberries.

Heat a few teaspoons of coconut oil in a large skillet over medium heat. Scoop the pancake batter into the pan using a ¼ cup. Flip when little bubbles form in the batter. Let the second side rise and cook for another minute, or until both sides are browned.

Serve topped with fresh blueberries, maple syrup or powdered sugar.