These pancakes are a favorite. If I have any leftover batter, I under-cook them slightly and store them in the refrigerator (you can also freeze them for a month or two). Over the next couple of days, I throw them back onto the griddle to heat up and finish cooking. (If you want to make a smaller batch of batter from the start, simply halve this recipe.) You can use applesauce or canola oil in this recipe (or a combination). I use applesauce in place of oil for a healthier, fat-free option, but canola oil (or a combination of both) will make the pancakes a little more dense and cakey. Swap in whatever seasonal fruit you have available for the blueberries.
Blueberry Banana Pancakes
2 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups unsweetened almond milk (homemade or store-bought)
2 tablespoon maple syrup, plus more for serving
2 medium bananas
1/2 cup applesauce (or scant 1/2 cup canola oil)
2 cups blueberries
1. In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. Mash the bananas well and mix with the almond milk; stir in maple syrup and applesauce (or canola oil). Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined. Fold in blueberries until just mixed.
3. Heat a lightly oiled griddle or skillet over medium heat. Cook pancakes and drizzle with maple syrup.
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Mary Jolley began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.