Description
These blueberry banana pancakes are soft, fluffy, and naturally sweetened with ripe bananas and juicy blueberries. Made with simple pantry ingredients, they make a nourishing and quick breakfast perfect for any day of the week.
Ingredients
- ½ cup mashed ripe banana (about 1 large banana)
- 1 cup unsweetened almond milk
- 2 tablespoons mild-flavored olive oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Mash the ripe banana until smooth and measure out ½ cup. Place it in a mixing bowl or blender for a smoother batter.
- Add almond milk, olive oil, maple syrup, and vanilla extract to the banana. Whisk or blend until smooth and combined.
- In a separate bowl, mix flour, baking powder, and cinnamon.
- Pour wet mixture into dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the blueberries evenly.
- Heat a non-stick pan or griddle over medium heat and lightly grease with a little olive oil.
- Scoop about 3 tablespoons of batter per pancake onto the hot surface.
- Cook for 2–3 minutes until bubbles form and edges set. Flip and cook another 1 minute until golden.
- Repeat with the remaining batter.
Notes
- Add ground flaxseed or chia seeds for extra fiber.
- A dash of nutmeg or lemon juice can enhance flavor.
- Fold in chocolate chips for an indulgent variation.
- Use frozen blueberries straight from the freezer—no thawing needed.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3-4 small pancakes
- Calories: 260
- Sugar: 9g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
