I’ve always loved starting my day with something sweet yet wholesome, and these banana, blueberry, and almond pancakes hit the spot every time. They’re fluffy, packed with flavor, and surprisingly easy to whip up, even on busy mornings. The combination of ripe bananas, juicy blueberries, and nutty almond flour creates a texture and taste that feels indulgent but still healthy. Curious about how to make them? Let’s get into the details.
What You’ll Love About This Recipe
These Banana Blueberry Almond Pancakes are a delightful twist on a breakfast classic, offering a perfect blend of flavors and nutrition. Nutrient-packed ingredients provide a wholesome start to your day. Natural sweetness from bananas reduces the need for added sugar. Easy to customize with your favorite toppings or mix-ins.
Recipe
Start your day with a delightful and nutritious breakfast by making these Banana Blueberry Almond Pancakes. This recipe combines the natural sweetness of bananas and blueberries with the nutty flavor of almonds, resulting in a stack of fluffy pancakes that are both satisfying and healthy. Perfect for a leisurely weekend brunch or a quick weekday meal, these pancakes are easy to prepare and packed with wholesome ingredients.
Ingredients:
- 1 ripe banana, mashed
- 1 cup almond flour
- 1/2 cup almond milk
- 1/2 cup fresh blueberries
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon coconut oil (for cooking)
Instructions:
- In a large mixing bowl, combine the mashed banana, almond flour, almond milk, egg, baking powder, vanilla extract, and cinnamon. Mix until well combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve warm with additional fresh blueberries, a drizzle of maple syrup, or a sprinkle of chopped almonds if desired.
Notes:
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Keep the pancakes warm in a preheated oven (200°F) while you finish cooking the rest.
Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Serving:
– This recipe makes approximately 8 medium-sized pancakes, serving 2-3 people.
Calories:
– Approximately 250 calories per serving (2 pancakes), depending on toppings and syrup used.
Cuisine:
– American, with a healthy twist.
Equipment
To prepare these fluffy Banana Blueberry Almond Pancakes, having the right kitchen tools guarantees a smooth cooking process. Here’s what you’ll need:
- Mixing Bowl – For combining wet and dry ingredients.
- Whisk or Fork – To mix the batter thoroughly.
- Non-Stick Skillet or Griddle – For even cooking and easy flipping.
- Spatula – To flip the pancakes gently.
- Measuring Cups and Spoons – For accurate ingredient portions.
- Blender (optional) – To blend the bananas and wet ingredients for a smoother batter.
Nutrition
Banana Blueberry Almond Pancakes are a nutritious and delicious breakfast option packed with essential vitamins and minerals. This recipe combines the natural sweetness of bananas and blueberries with the wholesome goodness of almonds.
- Rich in fiber from bananas and blueberries, aiding digestion.
- High in antioxidants from blueberries, supporting immune health.
- Provides healthy fats and protein from almond flour, promoting satiety.
- Contains potassium from bananas, helping regulate blood pressure.
- Low in refined sugars, making it a healthier pancake alternative.
What to Serve With This Recipe
I love pairing these pancakes with fresh orange juice or a tangy yogurt for a balanced breakfast. A drizzle of maple syrup or honey adds sweetness, while a side of sliced strawberries or bananas complements the flavors perfectly. For a cozy touch, I’ll often brew a cup of herbal tea to sip alongside.
Fresh Juice Options
Pairing these banana blueberry almond pancakes with a fresh juice can make your breakfast feel extra special and revitalizing. I love experimenting with juice blends that complement the flavors, like orange-carrot or apple-ginger. Seasonal flavors, such as watermelon-lime in summer or pear-cinnamon in fall, add a revitalizing twist. A cold, crisp juice balances the pancakes’ warmth, creating a meal that’s both satisfying and energizing.
Yogurt Pairings
Alongside these pancakes, I often find yogurt to be a delicious and creamy addition that’s hard to resist. The yogurt benefits, like added protein and probiotics, make it a healthy choice. I love experimenting with yogurt flavors; vanilla, honey, or even coconut complement the pancakes perfectly. Sometimes I’ll toss in fresh berries for a pop of color and sweetness. It’s simple, but it truly elevates the meal.
Syrup Varieties
For a stack of banana blueberry almond pancakes, there’s no shortage of syrup options that’ll make them even more irresistible. I love drizzling classic maple syrup, but maple alternatives like honey or agave are just as sweet and tasty. Fruit compotes, like a warm blueberry or strawberry one, add extra fruity flavors that pair perfectly. Sometimes I mix syrups with compotes for a unique, layered taste. It’s a delicious experiment!
Side Fruit Suggestions
Just like syrup can take pancakes to the next level, the right fruit on the side can really complete the meal. I love pairing these pancakes with fresh fruit combinations, like strawberries and kiwi or mango and pineapple. Seasonal fruits, like peaches in summer or pears in fall, add a special touch. It’s a simple way to make breakfast feel extra fresh and vibrant.
Herbal Tea Selections
As much as I enjoy a tall glass of orange juice with pancakes, herbal tea can be a fantastic alternative that adds a cozy vibe to the meal. I love sipping on tea blends like chamomile, peppermint, or rooibos, which enhance the flavors of the dish. Plus, their herbal benefits, like calming your mind or aiding digestion, make them the perfect pair for a relaxing breakfast.
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
I’d definitely use frozen blueberries if fresh aren’t available. They’re just as nutritious and retain those blueberry benefits like antioxidants. I’ll thaw or toss them in frozen—they’ll add a great burst of flavor to my dish.
Is It Possible to Make These Pancakes Gluten-Free?
Yes, I can make them gluten-free! I’ll swap regular flour for a gluten-free flour blend and check if baking powder substitutes are needed. Gluten-free pancakes can still taste great and have a similar texture.
How Can I Substitute Almond Flour in This Recipe?
Swapping almond flour’s like trading a soft whisper for a bold shout—it’s doable. I’d use baking alternatives like coconut or oat flour, adjusting moisture as needed. Each brings its own texture, so I’d experiment to find my favorite.
What’S the Best Way to Store Leftover Pancakes?
I’d store leftover pancakes in an airtight container or ziplock bag for pancake storage. They’ll last 2-3 days in the fridge or a month in the freezer. For reheating methods, I prefer using a toaster or skillet to keep ‘em crispy.
Can I Prepare the Batter the Night Before?
I swear time bends when I prep batter the night before. I’ve found overnight storage works wonders for batter consistency, letting ingredients meld perfectly. Just give it a quick stir, and it’s ready to pour!
