• HealthyNidhi

Eggless Banana & Blueberry Pancakes

Updated: Oct 8, 2019

Fluffy, gluten free pancakes that are rich in fiber and protein. Made with simple ingredients, these pancakes require only 15 minutes and 1 bowl!

My love for pancake is deep-rooted. As a child I would love to stack pancakes and make the highest pile for myself and my little sister would promptly follow me.The leftovers would make way to the dinner table and next day's lunch box too. Mum would insist that we would eat wholewheat pancakes as they were healthy but we would follow recipes and would never alter any ingredients that were not mentioned in the book. What fun times those were!!

Now the best thing about these pancake,these are

  • Egg-less

  • Gluten Free

  • Guilt free

  • Cake like taste

  • One Bowl

  • And uses up the ever browning bananas.

  • And oh so delicious!!

The addition of oats makes it a very filling breakfast and the presence of bananas offers the natural sweetness and moisture.The addition of baking powder gives it a slight fluff but you could skip it, if you wish.

These would make the perfect lazy weekend breakfast or make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, yogurt/maple syrup/honey and a seed mixes to be divine.

The addition of frozen blueberries adds a lot of texture and contrast to this super soft pancake.These berries can be substituted with any berry of your choice like raspberries or blackberries. On another note did you know that watermelon is a berry??? Haha.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #healthynidhi on Instagram. Cheers, friends!

Eggless Banana & Blueberry Pancakes

Makes around 12 pancakes

Preparation time: 15 minutes

Cooking time: 30 minutes

Cuisine: Dessert, breakfast/ International

Author: HealthyNidhi


2 ripe brown bananas

2 cups of oats flour

½ cup almond flour

1 cup thick yogurt

1 cup of water

1½ teaspoon of baking powder

1 teaspoon vanilla extract

1 cup frozen blueberries

½ teaspoon cinnamon

Butter for cooking

½ cup milk (see notes)


  1. Blend the bananas in a high-speed blender and pour in a roomy bowl.

  2. Add yogurt and water.

  3. Add vanilla and cinnamon.

  4. Add oats flour and almond flour to the mix.

  5. Tip in the frozen blueberries, saving some for the topping.

  6. Allow the batter to rest for about 10 minutes.

  7. Heat a skillet, add butter and pour a spoon full of batter making 4’’ (10 cm) diameter size pancakes.

  8. Flip the pancake over when you think the bottom is done.

  9. Stack and top it with maple syrup and more berries.

  10. Enjoy!!!

Top tips:

  1. These pancakes are fairly soft so 4’’ diameter is an advisable size.

  2. Add extra ½ cup milk for a thinner batter, makes the pancakes a little flatter in case you like thinner pancakes.

  3. Use straight from freezer frozen blueberries.

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