Banana Blueberry Pancakes

A classic breakfast favourite, these pancakes are filled with High Nutrient Dense, whole food ingredients. I am not a pancake lover, and I enjoyed these so much that I want to have them again soon.

Banana Blueberry Pancakes

Dry ingredients

  • 2 cups oat or chickpea flour (make your own: 2 cups rolled oats or dry chickpeas in blender on high until pulverized into flour)
  • 1 tablespoon baking powder
  • 2 tablespoons ground flax seed
  • 2 tablespoons raw sunflower seeds
  • ½ teaspoon cinnamon
  • 1 cup blueberries
  • Other fresh or frozen fruit can replace blueberries:
  • strawberries, raspberries or cherries are great

Wet ingredients

  • ½ cup almonds 
  • 12 medium dates, pitted
  • 1 ripe banana (frozen can work when thawed)
  • ½ apple, quartered
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon apple cider vinegar
  • 2½ cups purified water

In a large mixing bowl, whisk all dry ingredients: flour, baking powder, ground flax, sunflower seeds and cinnamon. Fold in blueberries and set aside

In a blender, add the wet ingredients, almonds, dates, banana, apple, vinegar and water, and process on high until smooth.

Pour the liquid ingredients into the dry ingredients and mix until it forms a batter with no lumps.

Heat a pancake griddle or fry pan over medium-high heat. When hot, reduce heat and scoop the batter into the pan for the size of pancakes you'd like. Press and shape into round pancakes ½ inch thick.

Cook until brown on one side, 2-3 minutes, then flip and cook for 1-2 more minutes until brown on the other side.

Repeat until you've used all the batter.

You can top them with fresh fruit or make a simple, syrupy fruit compote to top them by heating 2 or more cups of frozen fruit.