These blender blueberry pancakes might just be your new best friend come weekend mornings. Pancakes are one of mine and my husband’s favorite thing on the weekends when we have a slower morning at home. …Although I’m all for breakfast for dinner too.

Easy Healthy Blender Blueberry Pancakes Recipe

This specific blueberry pancake recipe is one that most kids and adults will like. Once you make it once, you can always adjust the sweetness level according to your/your kids taste buds. I find it perfectly sweet, especially with the addition of maple syrup drizzled on top. I could go for a plate right now! I hope you or your family enjoy them all the same.

Blender Bluebery Pancakes

Makes 12 mini size pancakes – good for 2 adults

Ingredients

2 cups GF oats (I buy at Costco)
1 1/4 cup almond milk* (might need an exrtra 1/4 cup to blend)
1 large ripe banana, if super small, use two
1 1/2 tsp baking powder (aluminum + cornstarch free)
1/2 tsp baking soda (aluminum free)
1/4 tsp Himilayan salt or sea salt
1/2 tsp cinnamon
1 tsp vanilla (pure powder is ideal; I’m using up alcohol-free vanilla from Trader Joe’s)
2 large medjool dates or 3 deglet nour dates (if you don’t have, add 2 TBSP maple syrup)
1/2-3/4 cup frozen wild blueberries
toppings: maple syrup, sliced banana, and/or cinnamon

*Almond Milk: You can make almond milk super quickly in the blender. Scroll down to the second video. Storebought clean ingredient options: Malk, 3 Ingredient Califia Almond Milk, Three Trees Almond Milk

Method

Add everything but the blueberries to your blender. Blend until smooth. Add a little extra almond milk if needed, but the batter will be thicker. Now stir in your blueberries. Add 1/4 cup batter to a non-stick pan for a few minutes each side, pressing down slightly with the spatula. Makes about 12 mini pancakes. Serve with extra sliced banana, maple syrup, & some cinnamon if you wish. Enjoy!

Watch me make them:

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Blender Blueberry Pancakes

These healthy blender blueberry pancakes might just be your new best friend come weekend mornings. Gluten-Free, Egg-Free, Refined Sugar-Free

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Prep Time 5

Cook Time 10

Servings: 2

Course: Breakfast

Ingredients Method Notes

Ingredients

2 cups GF oats I buy at Costco
1 1/4 cup almond milk* might need an exrtra 1/4 cup to blend
1 large ripe banana if super small, use two
1 1/2 tsp baking powder aluminum + cornstarch free
1/2 tsp baking soda aluminum free
1/4 tsp Himilayan salt or sea salt
1/2 tsp cinnamon
1 tsp vanilla pure powder is ideal; I’m using up alcohol-free vanilla from Trader Joe’s
2 large medjool dates or 3 deglet nour dates if you don’t have, add 2 TBSP maple syrup
1/2-3/4 cup frozen wild blueberries
toppings: maple syrup sliced banana, and/or cinnamon

Method

Add everything but the blueberries to your blender. Blend until smooth. Add a little extra almond milk if needed, but the batter will be thicker. Now stir in your blueberries. Add 1/4 cup batter to a non-stick pan for a few minutes each side, pressing down slightly with the spatula. Makes about 12 mini pancakes. Serve with extra sliced banana, maple syrup, & some cinnamon if you wish. Enjoy!

Notes

*Almond Milk: You can make almond milk super quickly in the blender. Scroll down to the second video in the website post. Storebought clean ingredient options: Malk, 3 Ingredient Califia Almond Milk, Three Trees Almond Milk

Plant-Based | Egg-Free | Dairy-Free | Refined Sugar-Free

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