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Recipes · Breakfast · Breads · Gluten Free · Dairy Free

Healthy Pancakes

Banana and honey sweeten these blueberry pancakes. Use any flour blend you like, from oat flour to gluten-free.

Prep
10 min
Cook
15 min
Total
25 min
Three blueberry pancakes on a white plate, each topped with a pat of butter and maple syrup

Ingredients

4 servings

Makes 4 servings

  • 1 banana, mashed
  • 2 tbsp honey
  • ¾ cup milk (or almond milk or another milk alternative)
  • 3 tbsp butter or neutral-flavored oil
  • ½ tsp vanilla (up to double this, to taste)
  • 1 egg
  • 1 ½ cups blended flour: any mix of oat flour, rolled oats, whole wheat flour, protein powder, regular or gluten-free flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • blueberries (fresh or frozen)

Steps

  1. Mix the wet ingredients until combined.
  2. Add the dry ingredients and mix until half combined.
  3. Add the blueberries and fold them in. Do not over mix.
  4. Let the batter sit while the pan heats up. Do not stir the batter again.
  5. Cook the pancakes just below medium heat on both sides until golden brown.

Idea for serving: real maple syrup, peanut butter, and toasted pecans!