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BANANA AND BLUEBERRY PANCAKES

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.
Had mine with blueberries, rose apple and maple syrup, while LO had hers with just fruits.

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


  1. Mix mashed bananas and milk in a bowl.
  2. 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.
  3. 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.
  4. 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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