Banana Blueberry Pancakes | Healthy Saturday Brunch Series – Week 1/4

FoodBreakfast & SmoothiesBanana Blueberry Pancakes | Healthy Saturday Brunch Series – Week 1/4

This post kicks off my 4-part healthy brunch series – stay tuned for new recipe releases every Saturday for the month of January! Happy brunching!

Banana Blueberry Pancakes

If there is a breakfast to be loved, it is pancakes. I mean who doesn’t love a breakfast plate that is stacked with delicious soft, fluffy cakes that are healthy? Long gone are the Aunt Jemima days, now pancakes can be made wholesome, and even with gluten-free flours and other clean ingredients. The pancakes can be made any day, but they are especially tasty on a weekend morning topped with tons of fresh fruit, maple syrup, and almond butter!

Serves 4-6 (depending on how big they are) | Prep time: 10 min | Ready in 25 min | Stores for 1 day in fridge or 1 month in freezer

What’s In It?

How It’s Made!

  1. In a small bowl, combine flour, baking powder, salt, baking soda and coconut sugar. Set aside.
  2. In a large bowl, combine apple cider vinegar and coconut milk. Let sit for 5-10 minutes. Add banana.
  3. Add dry ingredients to wet ingredients. Beat the batter only until blended.
  4. Add blueberries
  5. Using a 1-ounce ladle, pour batter on to the griddle. Cook the cakes until bubbles in the batter break on the surface; flip and cook until browned.
  6. Top with cashew yogurt or coconut yogurt or coconut butter, maple syrup, and fresh or frozen berries

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