I am pretty lucky to live where I do. We have the best of both worlds living in Cincinnati. We have a fantastic urban core but we also have tons of nearby farms. One of the pretty enjoyable things about summer is going blueberry picking. As a result of my amazing mother’s blueberry picking love, I have an abundance of blueberries.
One of my favorite things to do with blueberries is make pancakes. This pancake recipe is absolutely decadent. I have had a major sweet tooth lately. I cut sugar out of my coffees and my body has absolutely taken notice. I am trying to replace that craving with healthy alternatives to sugar. This pancake recipe is both sugar-free and oil-free. So good!
Vegan Vanilla Blueberry Banana Pancakes
Makes 6 Pancakes
- 1 cup whole grain flour, or flour of choice
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 cup almond milk, or non-dairy milk of choice
- 2 tbsp agave nectar
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1 vanilla bean pod, scraped
- 1/2 cup blueberries
- 1 Tbsp coconut oil
- 3 Tbsp agave nectar
Combine flour, cornstarch, baking soda in a large bowl and set aside. Combine almond milk, agave nectar, vanilla, mashed banana and mix well.
Fold wet ingredients into dry ingredients. Scrape vanilla out of pod and add vanilla and blueberry to mixture.
Grease pan and bring to a medium-low temperature. Add 1/4 cup of the mixture to the pan and bring heat to medium. Heat for 5 minutes on each side. Continue the same pattern with the rest of the pancakes.
While cooking pancakes, combine melted coconut oil and agave nectar for syrup.
Stack pancakes. Add extra fruit. Add syrup. Inhale.
Seriously, these will take care of any sweets craving… and are great for lazy weekend mornings. Or breakfast for dinner after a long day.