I've always wondered if combining bananas, blueberries, and almonds could create something truly special for breakfast, and these pancakes prove it's not just a theory—it's a delicious reality. With a mix of mashed bananas, almond flour, fresh blueberries, and a hint of cinnamon, they're gluten-free, nutrient-packed, and surprisingly fluffy. But the best part? They're simple to make and even easier to customize. Want to know how to take them to the next level?
What You'll Love About This Recipe
These Banana, Blueberry, and Almond Pancakes are a wholesome and delicious breakfast option that's easy to make and packed with flavor.
- Healthy Ingredients: Featuring bananas, blueberries, and almond flour, these pancakes are nutrient-rich and satisfying.
- Simple Preparation: With just a few steps, you can whip up a batch in no time.
- Customizable Toppings: Add your favorite nuts, fruits, or a drizzle of maple syrup for extra indulgence. Additionally, the rich flavor of ripe bananas enhances these pancakes, making each bite delightful.
Recipe
Start your day with a nutritious and delicious breakfast by making Banana, Blueberry, and Almond Pancakes. These fluffy pancakes are packed with natural sweetness from ripe bananas and juicy blueberries, while almond flour adds a nutty flavor and gluten-free goodness. Perfect for a wholesome morning treat!
Ingredients:
- 1 ripe banana, mashed
- 1 cup almond flour
- 1/4 cup oats
- 1/2 cup almond milk (or any preferred milk)
- 1 egg (or flax egg for vegan option)
- 1/2 cup fresh blueberries
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Maple syrup or honey for serving
- Sliced almonds or additional blueberries for garnish
Instructions:
- In a mixing bowl, combine the mashed banana, almond flour, oats, baking powder, cinnamon, and salt.
- Add the almond milk, egg (or flax egg), and vanilla extract. Mix until the batter is smooth and well combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup or honey, and garnish with sliced almonds or extra blueberries.
Notes:
- For a vegan version, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and swap honey for maple syrup.
- Adjust the thickness of the batter by adding more almond milk if needed.
Time:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Serving:
Makes 6-8 pancakes
Calories:
Approximately 120 calories per pancake (without syrup or garnish)
Cuisine:
American, Healthy, Gluten-Free
Equipment
To prepare these delicious banana, blueberry, and almond pancakes, you'll need a few basic tools to make the process smooth and efficient. Gathering the right equipment guarantees perfect results every time.
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Fork or potato masher (for bananas)
- Cutting board and knife (optional, for slicing bananas)
Nutrition
Banana, Blueberry, and Almond Pancakes are a nutrient-packed breakfast option that combines natural sweetness with wholesome ingredients. This recipe offers a balanced mix of carbohydrates, healthy fats, and essential vitamins.
- Rich in dietary fiber from bananas and blueberries, aiding digestion.
- Provides heart-healthy fats from almonds and almond meal.
- Packed with antioxidants from blueberries, supporting immune health.
- Contains potassium from bananas, promoting muscle function.
- Offers protein from eggs and almond meal, keeping you fuller for longer.
What to Serve With This Recipe
I love pairing these pancakes with a fresh fruit compote for extra sweetness, or a dollop of whipped cream for added richness. A drizzle of maple syrup always makes them feel special, and a side of Greek yogurt balances the flavors perfectly. For a savory twist, I'll add crispy bacon or sausage to round out the meal. To enhance the experience, consider serving them with a strawberry banana cheesecake salad, which offers a creamy, fruity flavor profile that complements the pancakes nicely.
Fresh Fruit Compote
A fresh fruit compote is the perfect match for these pancakes, adding a burst of sweet, tangy flavor that complements the nutty and fruity notes in every bite. I love choosing a vibrant fruit selection like strawberries, peaches, or mixed berries for extra color and taste. Simmering them gently creates a compote consistency that's just thick enough to drizzle, making every bite feel like a celebration of freedom and flavor.
Whipped Cream Topping
For a luscious finish to these pancakes, don't skip the whipped cream topping—it's the cherry on top, literally and figuratively. I love how its creamy texture melts into the warm pancakes, creating a dreamy bite. If you're feeling adventurous, try topping alternatives like coconut whipped cream or mascarpone for a twist. It's your meal, so make it as indulgent or light as you desire!
Maple Syrup Drizzle
When you're ready to take these pancakes to the next level, a generous maple syrup drizzle is the perfect partner. Its rich, aromatic pairing with the bananas, blueberries, and almonds feels like freedom in every bite. It's not just a sweet complement—it's a celebration of flavor that ties everything together. I love how it melts into the warm pancakes, making every forkful unforgettable. Trust me, it's a game-changer.
Greek Yogurt Side
There's nothing like a dollop of creamy Greek yogurt to balance out the sweetness of these pancakes. I love how its tangy flavor cuts through the richness, making every bite feel fresh and light. Plus, it's a healthy breakfast choice, packed with protein to keep me going. It's simple, satisfying, and pairs perfectly with the fruity, nutty flavors in this dish. Give it a try—you won't regret it!
Bacon or Sausage Pairing
The perfect savory side to balance these sweet, fruity pancakes? I'd go with bacon or sausage. Their salty, smoky notes create an amazing flavor combination that complements the pancakes perfectly. Plus, they add protein balance to keep you satisfied longer. I love crispy bacon with maple syrup drips or savory sausage links—it's my go-to pairing. Trust me, it's a breakfast win you'll want to repeat!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely, you can use frozen blueberries instead of fresh. The freezing process locks in their flavor, though you'll notice texture differences—they're softer once cooked. Just toss them in frozen; they'll work great!
How Do I Prevent the Pancakes From Sticking?
I've found freedom lies in mastering the basics, not the recipe. Non-stick pans are my go-to, but proper greasing seals the deal—whether it's butter or oil, it's what keeps my creations effortlessly sliding off.
Can I Substitute Almond Flour for Regular Flour?
I'd say you can swap almond for regular flour, but expect flavor differences—nutty and richer—and texture variations—denser and crumblier. Embrace the change if you're after a gluten-free or grain-free twist; it's all about your preference!
Is There a Way to Make This Recipe Vegan?
Sure, you can make it vegan with the right swaps. I'd use flax eggs or mashed bananas as binders, opt for plant-based milk like almond or oat as dairy alternatives, and choose vegan substitutes like coconut oil for butter.
How Long Can I Store Leftover Pancakes?
When I've got leftover pancakes, I keep 'em fresh as a daisy by storing them right. I toss 'em in the fridge for up to 3 days—tightly wrapped or in airtight containers to lock in pancake freshness.
