How to make Blueberry Banana Pancakes
Pancake Fans, I have an easy vegan and gluten-free recipe for you! The batter is simple and, on its own, provides protein, fiber, and omega-3’s. Blueberries and bananas are two of my favorite add-ins. They provide a healthy amount of nutrients to a breakfast that doesn’t typically offer a lot of nutritional value. Blueberries and bananas bring potassium and vitamin C to this hotcake recipe. Bananas also contain Vitamin B6 and the soluble fiber pectin, which helps prevent constipation. The skin of blueberries is known to be a great source of heart-healthy anthocyanins along with many other beneficial antioxidants. Top your pancakes off with a little nut butter for additional protein and remember to go easy on the maple syrup, the fruit gives this recipe plenty of sweet!
8-9 pancakes / 2 pancakes per serving
- ½ c whole-wheat flour or gluten-free flour
- ¾ c old fashioned oats
- 1 heaping tablespoon dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon chia seeds
- 1 teaspoon flax meal
- 1 ¼ c almond milk, unsweetened
- 1 teaspoon pure vanilla extract
- ¾ c fresh blueberries
- 1 medium banana, sliced
- 100% real maple syrup, to taste
- 1 tablespoon nut butter (optional)
- In a medium bowl, combine dry ingredients.
- Add wet ingredients to dry and mix well with immersion blender.
- Heat griddle or pan on low-medium heat, lightly coat with nonstick spray.
- Ladle ¼ c of batter per pancake onto griddle.
- Add a few slices of bananas and blueberries prior to flipping (cook 2-3 minutes on each side or until tiny bubbles appear).
- Wipe down and spray pan as needed.
- Top with extra blueberries and banana slices, drizzle with syrup and add a little nut butter.