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blueberry banana pancakes

Ingredients

  • 1 ripe medium banana, just under 1/2 cup (110g) mashed
  • 2/3 cup original Almond Breeze Almond Milk
  • 1 teaspoon vanilla
  • 3/4 cup flour*, 90g (see note below)
  • 1 teaspoon baking powder, make sure it's fresh
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup blueberries, 25g, plus more for topping
  • a few teaspoons coconut oil, for the pan
  • maple syrup, for serving

blueberry topping:

  • 1/4 cup blueberries, 25g
  • drizzle of maple syrup
  • tiny pinch of salt

Instructions

  • In a small food processor, puree the banana with the almond milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
  • In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Gently stir in the blueberries.
  • Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 60 seconds and remove from heat.
  • For the blueberry topping, place blueberries in a small bowl with a little bit of maple syrup. Microwave for 20-30 seconds or until they burst a little.
  • Serve pancakes warm with blueberry sauce and maple syrup.

Notes

A note about flours: I originally used a 50/50 mix of Bobs Red Mill's gluten free flour flour and millet flour, but these also work with 50/50 mix of all-purpose and whole wheat flours