Banana Flax Pancakes with Blueberry Sauce
Start your morning off right with these wholesome and delicious Banana Flax Pancakes topped with a luscious homemade Blueberry Sauce. Packed with nutritious ingredients like ripe bananas, ground flaxseed, and hearty whole wheat flour, these pancakes are naturally sweetened and full of fiber to keep you energized throughout the day. The easy-to-make blueberry sauce, simmered with a touch of maple syrup and vanilla, adds a vibrant and tangy finish that perfectly complements the golden, fluffy pancakes. This quick, 35-minute recipe is not only family-friendly but also versatile—perfect for a weekend brunch or a weekday breakfast treat. Serve them stacked high with additional fresh blueberries, a sprinkle of flaxseed, or a dollop of yogurt for an irresistible, nutrient-packed morning meal!
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 2 pieces Eggs
- 1 cup Unsweetened almond milk (or preferred milk)
- 1 cup Whole wheat flour
- 2 tablespoons Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Maple syrup
- 0.25 cup Water
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil or butter (for greasing pan)
Instructions
In a large mixing bowl, mash the bananas until smooth.
Add the eggs, almond milk, and vanilla extract to the bananas and whisk until well combined.
In a separate bowl, mix the whole wheat flour, ground flaxseed, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
For the blueberry sauce, combine the blueberries, maple syrup, and water in a small saucepan over medium heat.
Cook, stirring occasionally, until the blueberries start to break down and the sauce thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Serve the pancakes stacked with the blueberry sauce drizzled over the top. Optionally, garnish with extra fresh blueberries, a sprinkle of flaxseed, or a dollop of yogurt.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 19.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
