Banana pancakes with blueberries and lemon

When I have a little extra time one of my favorite things to make for breakfast are banana pancakes, they are so tasty – almost like dessert, but still healthy – and super filling! I have already posted a whole bunch of pancake recipes before (find them here!), but in my opinion you can never really have too many pancakes recipes ;) I usually like to keep my pancakes quite plain and simple (kinda boring I know) and then spice them up with lots of toppings instead, but I felt adventurous and added some extra flavors to this batch ;) I absolutely love how well the flavors from the blueberries and lemon go together + how the lemon perfectly adds a little zing to the pancakes! I couldn’t help myself, so I went all in with the toppings as well, I mean the toppings are really what it is all about right?! ;) I served the pancakes with a fresh blueberry creme with a hint of lemon, banana slices, fresh blueberries and chopped dark chocolate, so yum!

I have posted this recipe before, but only in Danish, so I thought it was about time that I shared it in English as well. You can still find the recipe in Danish right here!

Ingredients – 2 large servings:
2 bananas, ripe w. brown dots
4 eggs
2 1/2 deciliter (about 1 cup) rolled oats
1/2 teaspoon pure vanilla powder
1/3 teaspoon baking powder
1/2 teaspoon baking soda
Finely grated zest from 1/2 organic lemon
2 tablespoons lemon juice
1 deciliter (about 0.4 cup) blueberries, both fresh or frozen are fine

A little coconut oil to cook the pancakes in (if needed)

Blueberry cream:
1 deciliter (0.4 cup) frozen blueberries
2 deciliter (0.8 cup) skyr naturel or greek yoghurt
½ teaspoon pure vanilla powder
4 tablespoons lemon juice
Finely grated zest from 1/2 organic lemon
Your preferred sweetener to taste – I used a mix of liquid stevia and a little bit of honey

I served the pancakes with banana slices, fresh blueberries and chopped dark 70% chocolate as well.

Directions:
Simply add all the ingredients (except the blueberries) to a blender and pulse until smooth. Gently fold in the blueberries and set aside the pancake batter to thicken for 10 minutes. While you wait you can make the blueberry cream by simply adding all ingredients to a blender and pulse until smooth.

When the pancake batter is ready heat a non-stick pan – I prefer to make them on high heat – and add a little coconut oil if needed. When the pan is hot pour a circle of the pancake batter onto it, I used about 3 tablespoons per pancake. Cook the pancake for about a minute or two until it is golden brown on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes. I served the pancakes with lots of blueberry cream, banana slices and chopped dark chocolate, so good! Enjoy