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5
from 1 vote
Banana Blueberry Pancakes
Nothing says family time like a nice stack of pancakes! Banana pancakes are my go to but let’s jazz them up today with some blueberries!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
servings
Calories:
462
kcal
Author:
Stephanie Lundstrom
Ingredients
1 1/2
cups
of non dairy milk (something thick like almond milk works well)
2 1/2
Tablespoons
of coconut milk
2
Tablespoons
of apple cider vinegar
2
cups
of flour
4
teaspoons
of baking powder
1
teaspoon
of salt
1 1/2
teaspoons
of cinnamon
2
medium
bananas mashed
2
teaspoons
of vanilla extract
2
Tablespoons
of maple syrup or agave (or sugar if you don't have those)
3
Tablespoons
of coconut oil +more for cooking
4
Tablespoons
of water
1-2
cups
of blueberries
Instructions
Combine milk, coconut milk, and apple cider vinegar in a bowl and set aside to let it curdle
Sift together flour, baking powder, salt, and cinnamon
In a separate bowl combine mashed bananas, vanilla, agave, coconut oil, and water.
Add milk mixture to banana mixture then add that to the dry ingredients. Don't over mix.
Fold in Blueberries
In a heated pan add some coconut oil and pour in batter to the size of pancakes you want to make. I used two pans at once to speed things along.
Notes
The key to cooking these pancakes is coconut oil but if you don’t have that you can use any veg oil or even not dairy butter.
Nutrition
Calories:
462
kcal
|
Carbohydrates:
76
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1133
mg
|
Potassium:
362
mg
|
Fiber:
5
g
|
Sugar:
17
g
|
Vitamin A:
60
IU
|
Vitamin C:
9
mg
|
Calcium:
384
mg
|
Iron:
4
mg