Weekend Blueberry Banana Pancake Brunch

Weekend Blueberry Banana Pancake Brunch

Written by RHN, Lauren Duffell

A heart and belly happy recipe, great for breakfast, lunch, or dinner! This recipe serves two (and makes about 6 pancakes). What's your favourite time of the day to eat pancakes?

  • 1 Large, Ripe Banana
  • 2 Eggs
  • ½ Cup quick oats
  • ¼ Cup Almond or Coconut milk
  • 1/8 Tsp Baking powder
  • 1 Tsp Cinnamon
  • 1 Cup frozen Blueberries
  • 2 Tbsp Maple Syrup
  • 2 Large Handfuls of Arugula (enough for 2 side salads)
  • 1/3 Cucumber Diced
  • Olive Oil
  • Apple Cider Vinegar
  • Salt, Pepper to taste


  • In a small pot make a blueberry sauce: heat the blueberries, maple syrup and ¼ cup of water to a low boil, stirring occasionally
  • Preheat pan to medium-low heat with a little coconut oil or ghee
  • In a mixing bowl, mash the banana and add in the egg, and nut milk
  • Beat the ingredients until smooth, then stir in the oats and baking powder. Let sit for 5 minutes
  • When the pan is hot, make 3 inch wide pancakes out of the batter (use the ¼ measuring cup), flip once you see the bottom edge browning
  • Make a simple salad of arugula and cucumber tossed in a little olive oil, apple cider vinegar, salt and pepper
  • Serve pancakes and top with the blueberry sauce


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