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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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