Brynn loves blueberry pancakes! She is also a kid that needs variety with her food, or she gets fussy. I know she is not the only one, am I right?!?! So, I wanted to figure out an option where she could have the flavors she loves without the refined sugars and with ingredients that contain good nutrition. Regular pancakes contain white flour that is stripped of its nutrients and then some synthetic vitamins sprayed back on. Trust me, there are better options for our children.
So, for this recipe, I wanted to use banana flour to make it a blueberry and banana flavored pancake. Many times it is easier for me to modify an existing recipe, so full disclosure, I tweaked the banana flour pancake recipe found here.
- 1 cup blueberries (fresh of frozen)
- 1 cup banana flour
- 3/4 milk of choice (dairy, coconut, almond)
- 4 eggs
- 2 TBSP melted coconut oil
- 1 tsp baking soda
- ½ tsp of salt
- 2 tsp apple cider vinegar
- 1½ tsp vanilla extract
- 1 tsp cinnamon powder
- 2 TBSP maple syrup
- grass-fed butter for cooking
- raw honey, banana, and blueberries (for topping)
- Melt coconut oil.
- Add the banana flour, milk, eggs, melted coconut oil, baking soda, apple cider vinegar, vanilla, cinnamon, and maple syrup to a blender of mixer.
- Blend the ingredients together until it is a smooth, thick batter.
- Heat your skillet to 350 F or medium heat.
- Coat the pan in grass-fed butter.
- Scoop 1/4 cup of the batter onto the hot skillet and spread it out gently with a spatula.
- Press blueberries into the pancake as it cooks.
- Cook on the first side for 2 minutes.
- Flip onto the second side, and cook for another 1-2 minutes.
- Serve and top with raw honey, sliced bananas, and/or blueberries.