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BANANA AND BLUEBERRY PANCAKES
June 14, 2016
This is a favorite in our home now - banana and blueberry pancakes, with a touch of cinnamon and a hint of coconut aroma. These easy, delicious banana and blueberry pancakes are moist, subtly sweet and full of juicy blueberries and mashed bananas. You can also make a vegan and gluten free version of them by substituting fresh milk with almond milk and using gluten free/whole wheat flour.
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| Had mine with blueberries, rose apple and maple syrup, while LO had hers with just fruits. |
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| A good way to start the day! Yumzzz. |
Ingredients:
- 2 medium bananas (Approx 140g), mashed
- 1/4 cup fresh blueberries
- 3/4 cup all purpose flour
- 2/3 cup fresh milk
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- Virgin coconut oil, for pan-frying
- Mix mashed bananas and milk in a bowl.
- In a separate bowl, mix all dry ingredients together, except blueberries. Pour banana/milk mixture into the dry ingredients and stir til just combined. Gently fold in blueberries.
- Heat oil in a pan. Scoop tablespoonfuls of pancake batter into the pan. Flip when bubbles form on top. Let second side cook til golden brown (about a minute) and remove from heat.
- Serve with any fruits or toppings you like.
Tips: You can freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.
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