Start your morning with these fluffy blueberry banana pancakes that are grain-free, gluten-free and refined sugar-free made with almond flour for an easy delicious breakfast!
Starting my mornings off with a delicious breakfast is definitely a MUST for me and it doesn’t get much better than pancakes. Am I right?? Growing up pancakes were always considered such a treat – sweet and fluffy all drizzled with gooey maple syrup, I mean it was like dessert for breakfast! Well pancakes don’t have to be unhealthy and just because these aren’t loaded with sugar doesn’t mean they have to taste bad either! These blueberry banana almond flour pancakes are one of my FAVORITE things to make my husband and I in the mornings and they only require 5 simple ingredients!
The almond flour gives these a bit of a nutty taste and texture (which I really like!) while still giving you a delicious fluffy pancake. The banana adds some natural sweetness (along with the blueberries) and is a great replacement for oil. I also used Silk Vanilla Almond Creamer instead of the almond milk I typically use and not only does this taste great in my coffee, but it made these pancakes even fluffier too! Silk Almond Creamer is a dairy-free, plant-based creamer that comes in a variety of flavors such as caramel, hazelnut, vanilla and, for a limited time only, pumpkin spice! In fact, I recently used their pumpkin spice creamer in these pumpkin bars and just had to try it in these pancakes!
There are so many ways you can get creative using Silk Almond Creamer outside of just putting it in your morning cup of coffee and all of Silk’s creamers are vegan, dairy-free, and gluten-free with zero cholesterol or saturated fat. I also love that these creamers now come in bottles rather than cartons making them easy to store and re-use!
Oh and did I also mention how easy these are to make?! Literally just mix everything together in a bowl and spoon the batter onto your griddle. Simple! The perfect recipe for me is using as few dishes as possible and these pancakes can literally be ready in under 15 minutes too! Doesn’t get much easier than that my friends. To mix the batter, I always like to use a hand mixer because I really want to make sure there are no clumps especially when using almond flour, but you could also use a whisk or even a blender if you wanted. Then I just sprinkled the blueberries onto the pancakes once I’ve spooned the batter onto the hot griddle so that the blueberries can be evenly dispersed on each pancake.
Like I said before, there is no need to add any sugar to this recipe because 1) the banana and blueberries are already natural sweeteners and 2) I usually drizzle a little maple syrup over top which adds plenty of sweetness to these pancakes. You could also sprinkle some powdered sugar over the top too. I mean there is really no WRONG way to eat a pancake!
I really hope you all enjoy these fluffy delicious pancakes as much as we did in our home! If you aren’t a fan of blueberries, feel free to substitute them with your favorite fruit OR sprinkle in a little cinnamon and leave the fruit out altogether! Either way, I know you’ll thank me later for these pancakes 😉
If you want to learn more about Silk Almond Creamers as well as ALL of Silk’s other delicious products, feel free to sign up for their exclusive newsletter here or you can easily find Silk products at your local grocery store!
- 1 cup almond flour
- 1 tsp. baking powder
- 4 eggs, lightly whisked
- 1 banana, mashed
- ¼ cup Silk Vanilla Almond Creamer
- ¾ cup blueberries
- In a large bowl, mix together all ingredients, except the blueberries, until all clumps are gone (I used a hand mixer which worked perfectly!)
- Heat a greased skillet over medium heat and spoon about a ¼ cup of batter onto the skillet and sprinkle each pancake with blueberries. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown. Flip over when surface is bubbly and edges are slightly dry.
- Serve immediately with maple syrup or powdered sugar and enjoy!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.