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These Blueberry Banana Pancakes are the perfect weekend treat! These vegan pancakes are whole wheat and dairy-free! Not to mention, they are low fat and under 100 calories per pancake!
Ingredients Needed For Blueberry Banana Pancakes
- bananas
- unsweetened almond milk
- unsweetened applesauce
- maple syrup
- baking powder
- ground cinnamon
- whole wheat flour
- fresh blueberries
Kitchen Tools Used In This Recipe
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If you have some VERY ripe bananas laying around it’s the perfect time to make some pancakes! In a large bowl, mash two bananas. They don’t have to be super ripe but it does make them easier to mash. Next, add the wet ingredients to the bananas, the almond milk, applesauce and maple syrup and stir.
Then, add the dry ingredients, the ground cinnamon, baking powder, whole wheat flour and stir until mixed. Lastly, fold in the blueberries. Now, heat a skillet over medium heat and lightly grease with cooking spray or butter.
Using a 1/4 cup measuring cup, measure two pancakes into skillet. Cook until bubbles from on top and then flip. Cooking for another 30 – 60 seconds, being careful to not burn. Continue with remaining batter.
Serve immediately with maple syrup! Hope you enjoy!
More Breakfast Favorites (Click the Links Below)
- Blueberry Dutch Baby
- Cinnamon Roll Crescent Wreath
- Blueberry Scones
- Pumpkin Pancakes
- Cinnamon Sugar Popovers
Blueberry Banana Pancakes
- Total Time: 25 minutes
- Yield: 15 Pancakes 1x
Ingredients
- 2 medium bananas
- 2 cups unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 2 tbsp maple syrup
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 2 cups whole wheat flour
- 1 cup fresh blueberries
Instructions
- In a large bowl, mash bananas.
- Add almond milk, maple syrup, applesauce and stir.
- Add ground cinnamon, baking powder and whole wheat flour.
- Stir until incorporated and fold in blueberries.
- Heat a lightly greased skillet over medium heat.
- Using a 1/4 cup scoop, measure 2 pancakes into skillet.
- Cook until bubbles form on top and then flip, then cook for another 30 – 60 seconds being careful not to burn.
- Repeat with rest of batter. Yields 15-17 pancakes.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1
- Calories: 75
- Sugar: 4 g
- Sodium: 34.3 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 2.2 g
- Protein: 2.2 g
- Cholesterol: 0 mg