Whether you are gluten-free, sugar free, or just looking for a delicious breakfast that doesn’t make you crash after eating, these pancakes will be a big win in your kitchen! I feel like such a super mom when my toddler is begging for more. It’s just bananas, eggs, and blueberries cooked in grass fed butter. Sure have more!
The best part about these pancakes is that they don’t take any special ingredients and don’t take any more time than making traditional blueberry pancakes! I made these this morning with my toddler hanging on my leg, while having an in depth conversation when my four year old about his little people toys. I mean that conversation didn’t require a lot of thought, but you get the idea….these are easy and school day friendly.
2 bananas ( ripe work best)
2 eggs (slightly whisked).
1/4 teaspoon of baking powder
2 tablespoons of grass fed butter
1/3 cup of blueberries
Mash the bananas in a bowl. Add in the remaining two ingredients and stir well. Heat butter in a skillet over medium heat. Scoop 1/4 cup of pancake batter in skillet or griddle. Cook pancakes until the outside rims are starting to bubble. Do not wait until the middle is bubbling to put in your blueberries. Since there isn’t flour the blueberries take longer to cook. Push them into the pancake with your spatula. Note: you can cut the blueberries in half to insure that they stay in the pancake. However, I love it when the blueberry juices go all over my pancake. Do whatever floats your boat! Once the entire pancake is bubbling and firm, flip your pancake. The opposite side only needs 30 seconds or so. Enjoy! You could top with more butter or maple syrup. I find them plenty sweet and eat as is!