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Banana Blueberry Pancakes

Banana Blueberry Pancakes

For all my dessert for breakfast people, this one is going to make you SO happy. These pancakes are fluffy, cozy, and naturally sweet thanks to bananas with zero refined sugar. Every time I make them, I eat half right away and save the rest for the next morning, and honestly I’m already excited for breakfast before I even fall asleep.
 
Serves: 8 to 10 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (includes 5 minute rest for batter and 5 minutes for topping)

  • INGREDIENTS

    Pancakes:

    2 Medium ripe bananas, mashed

    1 Egg

    1 ⅓ cups Milk (I used almond)

    2 tsp Vanilla paste or extract

    1 ¾ cups All-purpose flour

    2 tsp Baking powder

    1 tsp Cinnamon

    Pinch of Salt

    ½ cup Frozen wild blueberries

    Butter

     

    Blueberry Topping:

    1 ½ cups Blueberries


    Drizzle of Maple syrup

    Whipped cream cheese

  • INSTRUCTIONS

    Pancakes: 

    1. Mash the bananas in a large bowl
    2. Add all the wet ingredients, then the dry. Whisk until just a few lumps remain and don’t overmix
    3.  Fold in the blueberries. Let the batter rest for 5 minutes
    4. Melt butter in a skillet over medium heat
    5. Scoop about ¼ cup of batter for each pancake and cook for around 3 minutes, until bubbles form on top, edges look set, and the bottom is golden
    6. Flip and cook until golden, about 2 minutes. Enjoy!

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