Sweet, fluffy, and incredibly satisfying, Blueberry Banana Pancakes are a perfect family treat. They are incredibly simple to make using only a few ingredients. Loaded with heart-healthy oats and made WITHOUT ADDED SUGARS, these banana pancakes make a heavenly breakfast or brunch.
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Pancakes are the ultimate comfort food. I mean, who can resist sweet and fluffy pancakes - they everyone's favorite treat. Mornings, or noons, pancakes are a delicious way to satisfy a sweet tooth.
My family is a big fan of my Lemon Pancakes, and I love preparing Blueberry Pancake Casserole on weekends. But these Blueberry Banana Pancakes are something special. Mildly sweet and full of flavor, thick, and fluffy, they are delicious. Plus, they are so easy to make, practically effortless, therefore perfect everyday breakfast option. Plus, they are loaded with nutrients and SUPERFOODS, and made without any added sugars. Which makes these Blueberry Banana Pancakes healthy and guiltless.
Sometimes making pancakes can sound like a daunting task. But I'm here to show you that pleasing your family, while at the same time taking care of their health too, doesn't have to be a complicated task. With a few simple ingredients you can make extra HEALTHY, nutritious, and above all delicious breakfast that your whole family will love.
Blueberry Banana Ingredients
These delicious banana pancakes are super simple to make. You'll only need a few ingredients you probably have in your house already.
- OATS: Hearty, healthy, and filling, oats are stapled food in my pantry. It’s one of my favorite grain. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. + Proteins. YES, proteins!! They are nutritious and so versatile. When making banana pancakes, I love to use quick oats because they give a more soft, fluffy texture.
- BANANA: Bananas are great. They are sweet and they are packed with nutrients. Bananas are high in fiber and many essential micronutrients, including potassium, vitamin B6, vitamin C and magnesium. (2) They are also packed with antioxidants. (3) I used ripe banana. It gave pancakes sweetness so there’s no need to add extra sugars. Meaning you’ll eat less unnecessary sugars and calories. But if you feel like pancakes are not sweet enough for your taste, you can add some pure maple syrup or honey.
- MILK: I used almond milk because it is creamy, nutty and naturally sweet. It pairs wonderfully with banana flavor. You can swap almond milk for organic soy milk or oat milk. Coconut milk won't work well here.
To enhance these banana pancakes with flavor and some more NUTRIENTS, I also added:
- BLUEBERRIES: Blueberries are sweet, delicious and very nutritious. Bursting with flavor! They are low-calorie super-fruit that is incredibly healthy. Blueberries are high in fiber, vitamin C and vitamin K but also loaded with powerful antioxidants that protect our body from many diseases. (4) Actually, blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables. (5) I used FRESH blueberries here. Frozen wont work well.
- CEYLON CINNAMON: Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon is loaded with powerful antioxidants with anti-inflammatory properties. (6, 7) Cinnamon gave these banana pancakes a truly wonderful flavor.
- HEMP SEEDS: Hemp seeds are loaded with healthy fats. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3 but also a great source of high-quality proteins. (8) Hemps seeds enriched these pancakes with nutrients and made it more filling and super healthy.
Other pantry ingredients you’ll need:
- Egg
- Vanilla extract
- Salt
- Baking powder
How to make Blueberry Banana Pancakes
- Prepare and measure all ingredients using measuring cups.
- Place 1 ripe banana, 1 medium egg, ½ cup almond milk, and 1 teaspoon vanilla extract in a blender or food processor. Blend until you get a smooth mixture.
- Add in 1 ½ cup oats, 2 tablespoon hemp seeds, ½ teaspoon cinnamon, ½ teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
- Pour the batter into a bowl and fold in ½ cup fresh blueberries.
- Heat a skillet over medium heat and coat it with cooking spray or coconut oil.
- For each pancake, drop ¼ cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
- Flip carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve immediately, topped with maple syrup, bananas, and fresh blueberries.
Substitutions
- You can substitute almond milk with any milk. I prefer substituting almond milk with organic GMO-free soy milk, cashew milk or oat milk. Cow’s milk will work too. Coconut milk wont work well here because of the flavors.
- Instead of quick oats you can use rolled oats.
- You can substitute coconut oil with avocado oil.
- Substitute HEMP SEEDS with flax seeds (for more Omega-3's) or chia seeds (for more fibers).
- MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
- MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for serving
- Serve immediately or keep covered in the refrigerator for up to two days.
- Top banana pancakes with FRESH FRUITS: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit, or spoonful of yoghurt.
- Sprinkle with: sliced almonds or any other nut, cacao nibs or dark chocolate bits. You can be creative here and choose toppings you like.
Tips for storing
- Leftovers: Keep covered in the refrigerator for up to 3 days. Pancakes can be warmed in the microwave. They wont be as delicious as when they are fresh but will make a nice snack.
- To freeze: Stack pancakes in between wax paper and store in a zip-lock bag. Thaw on room temperature and microwave to reheat.
These healthy banana pancakes are beautifully flavored, loaded with SUPERFOODS and so delicious – thick, fluffy, mildly sweet and so perfect. Plus, there’s a fruity freshness from blueberries in every single bite which is like super yummy! They make perfect quick breakfast, snack, lunchbox sweet treat, or afternoon dessert. They go so well with a cup of coffee or tea but they are the best with a glass of milk.
Blueberry Banana Pancakes
Ingredients
- 1 ripe banana
- 1 medium egg
- ½ cup almond milk
- 1 ½ cup oats
- 2 tablespoon hemp seeds
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Place 1 ripe banana, 1 medium egg, ½ cup almond milk, and 1 teaspoon vanilla extract in a blender or food processor. Blend until you get a smooth mixture.
- Add in 1 ½ cup oats, 2 tablespoon hemp seeds, ½ teaspoon cinnamon, ½ teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
- Pour the batter into a bowl and fold in ½ cup fresh blueberries.
- Heat a skillet over medium heat and coat it with cooking spray or coconut oil.
- For each pancake, drop ¼ cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
- Flip carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve immediately, topped with maple syrup, bananas, and fresh blueberries.
Notes
You can substitute almond milk with any milk. I prefer substituting almond milk with organic GMO-free soy milk, cashew milk or oat milk. Cow’s milk will work too. Coconut milk wont work well here because of the flavors.
Instead of quick oats you can use rolled oats.
You can substitute coconut oil with avocado oil.
Substitute HEMP SEEDS with flax seeds (for more Omega-3's) or chia seeds (for more fibers). MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats. Tips for storing
Leftovers: Keep covered in the refrigerator for up to 3 days. Pancakes can be warmed in the microwave. They wont be as delicious as when they are fresh but will make a nice snack.
To freeze: Stack pancakes in between wax paper and store in a zip-lock bag. Thaw on room temperature and microwave to reheat. As a measure, I used US cup (240ml). Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
Nutrition
More healthy breakfast recipes
- Blueberry Pancake Casserole
- Blueberry Avocado Smoothie Bowl
- Blueberry Chia Pudding
- Blueberry Oatmeal Porridge
If you’ve tried this Blueberry Banana Pancakes recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
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Pavani says
We love our weekend pancake breakfasts and your blueberry pancakes sound just perfect to try this weekend. No added sugar and the batter comes together in the blender - LOVE it. Will be trying these very soon. Thanks for this healthy recipe.
Audrey McClelland says
Breakfast/brunch just got exciting! I love the combination of blueberries and bananas in the pancakes. This is going to be an awesome upcoming breakfast!
Deborah Brooks says
I have been eating a lot more oatmeal lately. Thanks for another way to enjoy it! These look delish