Blueberry Almond Butter Banana Blender Pancakes…well that’s a mouthful. No pun intended, these pancakes are both yummy and healthy so you can have your (pan)cake and eat it too!
Just when I thought I’ve mastered my banana pancakes, I decided to experiment with my original recipe by adding in almond butter, and boy (girl) I am glad I did because they came out so fluffy and delicious. The fluffiest I’ve ever made. The best part, they have zero added sugar, are gluten free AND taste amazing. Yay for feeling good about eating pancakes!
The key ingredient to these fluffy pancakes is the almond butter. Also added in some plain yogurt which made them super soft.
These pancakes are:
- Fluffy
- Soft
- Filling
- Slightly sweet
- Satisfying
The sweetness for these amazing pancakes comes from the banana. And your probably wondering how can they be healthy when slathering maple syrup over them? Here’s my pro tip: use drippy almond butter instead of maple syrup.
Now onto the recipe so that we can eat and enjoy!
- 2 eggs
- ¼ cup of plain yogurt (I used forager's cashew yogurt)
- 4 tablespoons of drippy almond butter
- 1 cup of gluten free oats
- ½ teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 very ripe banana
- 1 teaspoon of vanilla extract
- ½ cup of blueberries
- 2 scoops of collagen peptides* (optional) or ¼ cup more of oats
- pinch of sea salt
- Add all ingredients to a high speed blender except blueberries and mix well
- Fold blueberries
- into batter
- Heat up a teaspoon of butter or coconut oil on a non-stick pan
- Add pancake batter of about a ¼ cup to your pan, as many as you can fit without crowding
- Let batter bubble in the middle and flip once bubbles start to pop
- Cook until medium to dark brown on both sides
- Top with more blueberries and almond butter or maple syrup
