Blueberry Banana Pancakes
1 ripe medium banana, just under ½ cup mashed
⅔ cup almond milk
1 teaspoon vanilla
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup blueberries, plus more for topping
coconut oil, for the pan
¼ cup blueberries
In a blender, puree the banana with the almond 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 coconut 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.
Serve topped with fresh blueberries, maple syrup or powdered sugar.