These banana blueberry pancakes are easy to prepare and a perfect choice for a healthy, tasty and filling breakfast. The major benefit here is that they are gluten free too and fully plant-based : without dairy or eggs.
I cook those banana blueberry pancakes EVERY weekend to start the day with a delicious breakfast !
The banana gives a brilliant natural sweet taste ! Combine them with oats, and they will leave you feeling full and energized. The blueberries is a plus but if you don’t have some or you want plain pancakes, the pancakes are delicious plain too.
If I want to make those banana blueberry pancakes during the week, I sometimes mix the ingredients the evening before and keep the batter in a medium bowl into the fridge. In the morning, I simply mix again (add a bit of water or milk) and it’s ready ! Its advantage is that the flaxseed meal can expand a little bit more and the pancake will hold very nicely.
The kids love them, so they are perfect for the lunch box too!
Best ingredients
The banana blueberry pancake are super healthy and totally guilt-free. They don’t have eggs. They are without gluten and without refined sugar.
If you want to try a ‘traditional’ recipe of pancakes, but still healthy, check out my healthy pancakes recipe, totally “grand-ma” style with classic ingredients !
And for topping?
I like to swap the blueberries for delicious juicy pieces of peach or I like to cook the pancakes simply plain.
And for topping inspo, you should try out my three berries compote, some whipped coconut cream or my blueberry chia jam to top your delicious healthy pancakes.
Top Tip
I like to add, wherever possible, some cinnamon powder.
On one side, I love the taste – ok for some of you, it smells and tastes a lot like Christmas – but try it out, if your are getting used to it, you will definitely like it and it will be an additional superfood for you.
Cinnamon helps to control insulin levels. The spice has the ability to alter the metabolism of sugar and carbohydrates too! Your body is better able to use your carbohydrate storage, so that they do not turn into excess fat.
If you make it
If you make the banana blueberry pancakes, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BANANA BLUEBERRY PANCAKES
INGREDIENTS
- 1 cup oat flakes, (GF)
- ⅓ cup buckwheat flour (GF)
- ⅓ cup more buckwheat flour (GF) or rice flour
- 2 cups almond milk*
- 1 tbsp ground flaxseed
- ½ or 1 banana
- 1 tbsp date syrup or maple syrup, optional
- 1 tsp cinnamon powder, optional
- 2 cups blueberries
- 1 ½ tsp baking powder, aluminium free
- 1-3 tbsp coconut oil (for cooking)
INSTRUCTIONS
- Place all ingredients (except the blueberries and coconut oil) in a high speed blender and blend until smooth.
- Wait for 5-10 minutes to let the flaxseed meal expand.
- Stir in the blueberries with a spoon.
- Heat a big pan over medium heat with a little bit of coconut oil.
- Take one medium size soup ladle and pour the mixture making a small pancake (5-7 cm diameter). Repeat 2 times. I use to cook 3 small pancakes at the same time in a big pan.
- Cook them on medium heat at least for 3-5 minutes on one side. When the edges of the pancake look brownish and firm and you can see some bubbles all over the top, you can easily flip them over thoroughly. And cook them for 2 more minutes on the other side.
- Bake all pancakes. Top them with a splash of honey or maple syrup, some more fresh blueberries and/or more banana !
2 Comments
Amazing recipe!
Enjoyed the taste and the explanation was also so clear
So happy you liked it ! Thanks !