Banana blueberry pancakes
Whip up a batch of these wholesome Banana Blueberry Pancakes for a simple but special family breakfast. These are quick and easy to put together, and a huge hit with the kids!
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Servings: 6 servings
Calories: 159kcal
Ingredients
- 1 1/2 cup Gluten-Free Rolled Oats
- 1 cup almond milk
- 3 tablespoons maple syrup
- 1 medium ripe banana
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup blueberries
- 1 tablespoon coconut oil
Instructions
- Place all the ingredients in a blender, roll oats, almond milk, banana. maple syrup, banana, vanilla, cinnamon, baking powder, salt. Process until completely smooth.
- Gently fold the blueberries in the batter if you are using fresh blueberries, if your blueberries are frozen then you will sprinkle them on top as you add the batter to the griddle.
- Heat oil a griddle or a large frying pan over medium heat, add a 1/4 cup batter for each pancake on the pan.
- Sprinkle blueberries on top if they are frozen. Cook pancakes until they are golden brown, about 2-3 minutes. Flip them and cook for another 2-3 minutes. Serve immediately with maple syrup.
Nutrition
Calories: 159kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 392mg | Potassium: 179mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg