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.