Bakerita · by Bakerita | Rachel Conners★ 4.3 (6)
Banana Blueberry Pancakes
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 15%
CARBS 74G71% OF CAL
7G FIBER0G ADDED0G INTRINSIC22G OTHER46G TOTAL SUGAR
FAT 11G24% OF CAL
24G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, fluffy pancakes made in the blender with bananas, blueberries, and oats. These vegan and gluten-free pancakes reheat well, making them convenient for meal prep.
mainamericanbaked goodeggs⚡ microwave🍳 skillet🌀 blendergluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup almond milk (or dairy-free milk of choice)
- 1 cup gluten-free rolled oats
- 1 ripe banana
- 2 tablespoons pure maple syrup
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- ½ cup blueberries
- To serve: coconut whipped cream (pure maple syrup, fruit, and/or nut butter)
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 15%
CARBS 74G71% OF CAL
7G FIBER0G ADDED0G INTRINSIC22G OTHER46G TOTAL SUGAR
FAT 11G24% OF CAL
24G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 44mg
- Total sugar
- 46g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 171mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 44MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.