Banana and Blueberry Pancakes
These pancakes don’t need eggs, refined sugar, or butter to be delicious. Bananas are all you need to give these cakes a fluffy texture and subtle sweetness. Serve them up with blueberries on top, or go all in on the banana, and add another one for the finish. (Photo source: Pexels)
Adapted from Love and Lemons
| Yield: 2 servings | Time: 15 minutes |
Ingredients
1 ripe medium banana, about ½ cup mashed
⅔ cup plant milk (no added sugar)
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
¼ cup blueberries, plus more for topping
Vegetable oil, for the pan
Topping
Maple syrup
¼ cup blueberries or banana
Preparation
In a blender, purée the banana with the plant milk and vanilla.
In a separate medium-sized bowl, mix together the dry ingredients. Pour the banana mixture into the dry ingredients and stir with a wooden spoon until just combined. Gently stir in ¼ cup blueberries.
Heat a few teaspoons of vegetable oil in a large skillet over medium heat. Scoop the pancake batter into the pan using a ¼ cup. Flip when little bubbles form in the batter. Let the second side rise and cook for another minute, or until both sides are browned.
Microwave the blueberries with a little maple syrup until they burst—about 25 seconds. Serve pancakes with blueberries, or sliced bananas, and maple syrup.
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