January 15, 2014

Banana Blueberry Coconut Pancakes

Blueberry Banana Pancake Header

Blueberry Banana Pancake Header

I’ll start with an apology as I’ve kind of gone bonkers for bananas lately. They’re just so mushy and malleable and crazy transformative when it comes to creativity in the kitchen. And I just simply cannot get enough of them lately.

Of course there are banana breads and banana smoothies. But did you know that bananas can also be used as a substitute for eggs? True story. Or that with a little powdered sugar, they can become buttercream-like frosting, without the buttercream? Or that, when mixed with sugar and cinnamon, they make a delightful and sweet stand in for butter (perfect for morning snacks or dessert crumbles).

Simply put, bananas are bananas. So let me add one more recipe to the mix and then I promise I’ll stop (maybe).

Banana blueberry coconut pancakes. They are so simple (mush, mix, pan fry, eat) that you can make them on a lazy Sunday morning or even during a midweek morning rush. They take  as much time (or less) to make as it would take to wait in line at your favorite local coffee shop and buy a high sodium muffin or bagel. Meaning, this quick low-sodium breakfast recipe is worth it. Plus, if you want to hit that snooze button, you can always make these the day before and just reheat them in the microwave or toaster oven at work.

Blueberry Banana Pancake Undressed

Banana Pancakes Dressed

And if you have some Greek yogurt on hand or a little jam, smother them in a dollop or two of each for something really special. Dressed or undressed, you’ll be happy.

Of course if you’re on a low-potassium diet, leave out the bananas and try some steamed, mashed pears or applesauce for extra flavor and texture. And if you’re worried about lightening things up post holiday, I’m pretty sure the use of coconut oil and blueberries here makes this count as detox worthy.

So go get a bunch. And chow on.

BANANA BLUEBERRY COCONUT PANCAKES

Ingredients

  • 1 large, mushy banana
  • 1 egg, whisked
  • 2 tablespoons all-purpose flour
  • 1 handful blueberries, cut in half
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon coconut oil

Directions

In a medium bowl, mix the banana, egg, and flour until well combined. Add the blueberries and cinnamon, and give the batter another few swirls.

Then, heat and melt the coconut oil in a medium sized pan. When hot, add the batter to the pan, making three golf ball-sized pancakes at a time, careful not to crowd the pan. Cook for about 3 to 5 minutes per side. Remove the cooked pancakes and continue until all the batter is used. Then, eat.

Note: To make a quick topping, heat an extra handful of blueberries, a teaspoon of jam, and  a teaspoon of water in the same pan for about 10 minutes until the water evaporates. Then pour the hot blueberry jam sauce all over the pancakes. And eat.

waiwa January 15, 2014 at 11:47 am

i bet little kids love these!

Amy (Parsley In My Teeth) January 15, 2014 at 2:39 pm

This is a great recipe! I’ve used sliced bananas on top of pancakes before, but never thought to mix it into the batter. I will definitely be trying these.

Alice @ Honestly Fitness January 15, 2014 at 3:59 pm

Mmmmm thank you for the tip about mixing banana with some powdered sugar .. good god that sounds incredible. As does the pancakes themselves!!

Oui, Chef January 16, 2014 at 7:42 am

Breakfast can’t get any tastier than this….LOVE!

Ashleigh January 19, 2014 at 12:33 pm

Now I am so mad I just belned up my mushy bananas! I just had them! I will be having these the next time I go shopping! yum!

Ashleigh January 19, 2014 at 12:36 pm

Now I am so mad I just blended up my mushy bananas! I just had them in a smoothie! Can not wait to try this. I did not know you could do this! it opens up so many opportunities for me!

Denise January 24, 2014 at 5:08 pm

I have been craving pancakes lately, and love blueberry ones but haven’t thought of adding the banana. Great idea! Love the addition of coconut oil.

Linda Willson January 25, 2014 at 8:05 pm

I have just discovered I have high blood pressure. Quite the shocker as I exercise, am not overweight and thought I was being careful about the food I eat. I am now on a no sodium diet as I am aiming for a big change. I am thrilled to have found your website & will be visiting it a lot for more great ideas. Thx so much as I can see a huge improvement in the way I feel since I started eliminating salt from my diet just 7 days ago. Now that I am tuned in i find it just amazing how much sodium is in just about everything in the grocery store. I can’t believe there is not an outcry from consumers! It’s a silent but tasty killer for certain! Again, thx for your help!!

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