Estes Panquecas de banana com mirtilo are easy, healthy pancakes packed with juicy blueberries for a soft and very moist texture.
I love a very simple pancake recipe to make quick family breakfasts for the weekend, like my Panquecas de aveia com banana or Panquecas de morango, but I didn’t have a super simple blueberry version, so I knew I had to make it!
While the whole recipe is just below, don’t miss my ingredient selection tips, cooking tips, and process shots further down!
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Panquecas de banana com mirtilo
Estes Panquecas de banana com mirtilo are easy, healthy pancakes packed with juicy blueberries for a soft and very moist texture.
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Dose: 4 Porções (de 3 panquecas)
Calorias: 330.6 kcal
Ingredientes
- ½ xícara Banana amassada - cerca de 1 banana grande madura (nota 1)
- 1 xícara Leite de Amêndoa Sem Açúcar - (nota 2)
- 2 colheres de sopa Azeite de Oliva de Sabor Suave - (nota 3)
- 2 colheres de sopa Maple Syrup - (nota 4)
- 1 colher de chá de extrato de baunilha
- 1 ½ copos Farinha para todos os fins - (nota 5)
- 1 colher de sopa Fermento em pó
- 1 colher de chá Canela
- 1 ½ copos Mirtilos - (nota 6)
Instruções
- Peel and mash the bananas and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl or in a blender if you don't like pieces of bananas in your pancake batter.
- Whisk or blend the mashed bananas with almond milk, vanilla extract, olive oil, and maple syrup until well combined/smooth.
- In another mixing bowl, whisk the dry ingredients: flour, cinnamon, and baking powder. Stir until the batter is smooth.
- Incorpore os mirtilos e mexa até obter uma mistura homogênea.
- Aqueça uma chapa antiaderente para panquecas ou uma frigideira antiaderente para crepes em fogo médio, unte a superfície com um pouco de azeite e coloque 3 colheres de sopa de massa para cada panqueca.
- Cook for 2-3 minutes on one side or until the edges set, and it's easy to slide a spatula under the pancake to flip it.
- Vire as panquecas e cozinhe por mais 1 minuto do outro lado.
Notas
notas 1Quanto mais escura a casca da banana, mais doces ficarão as panquecas.
notas 2Qualquer tipo de leite serve, como leite de soja, leite de aveia ou leite comum, caso você use laticínios na sua cozinha.
notas 3Qualquer óleo com sabor neutro funciona nesta receita. Se usar óleo de coco, evite o contato direto com leite gelado, pois ele formará grumos na massa da panqueca.
notas 4Qualquer adoçante, como xarope de agave, açúcar de coco ou açúcar comum, funciona. Você pode dispensar o adoçante se a banana estiver bem madura.
notas 5Para uma versão sem glúten, use a minha guia de conversão para sem glúten. The recipe does not work with almond flour or oat flour.
notas 6: Fresh or frozen blueberries, no need to thaw the frozen blueberries before adding them to the pancake batter.
ArmazenamentoGuarde as panquecas na geladeira em um recipiente hermético por até 3 dias ou congele-as em sacos Ziploc e descongele-as na geladeira um dia antes.
Equipamentos
Nutrição
Servindo: 3panquecas | Calorias: 330.6kcal | Carboidratos: 58.6g | Proteína: 5.9g | Gordura: 8.5g | Gordura saturada: 1.1g | Gordura poliinsaturada: 1.4g | Gordura monoinsaturada: 5.6g | Sódio: 402.2mg | Potássio: 220.4mg | Fibra: 3.8g | Açúcar: 15.3g | Vitamina A: 49.4IU | Vitamina C: 7.8mg | Cálcio: 279.1mg | Ferro: 2.8mg | Magnésio: 24.6mg | Fósforo: 129.6mg | Zinco: 0.5mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
You only need a handful of ingredients to make these pancakes. Here’s how to pick them.
- Banana amassada – It provides sweetness, moisture, and binding. Ripe bananas are key for sweetness. You can also use applesauce, but it will change the flavor profile.
- Leite de Amêndoa Sem Açúcar – To add moisture and lightness. Other plant-based milks like soy milk, oat milk, or cashew milk work well. Soy milk brings the most protein. Dairy milk is also an option if you consume it.
- Azeite de oliva light – To add moisture and prevent sticking. Any neutral-flavored oil, such as avocado oil or grapeseed oil, will work. Melted coconut oil can be used, but ensure it’s not added to cold milk to prevent clumping. Prefer an oil that has a high smoke point.
- Maple Syrup – To sweeten the pancakes. Agave syrup, coconut sugar, or regular sugar all work fine as well. If your bananas are very ripe, you can omit the added sweetener.
- de extrato de baunilha – Enhances the overall flavor. Almond extract or other flavor extracts can be used for variation.
- Farinha para todos os fins – Para uma versão sem glúten, use a minha guia de conversão para sem glúten. Almond flour and oat flour do not work for this recipe.
- Fermento em pó – To make them fluffy.
- Canela – For flavors. Nutmeg or a blend of spices like pumpkin spice can be used.
- Mirtilos – To add moisture, juicy bursts of flavor, and antioxidants. Fresh or frozen blueberries both work well.
How to Make Blueberry Banana Pancakes
This recipe is super simple to make, here’s how the batter should look in pictures.
Pour all the wet ingredients into a blender and blend them into a banana milk.
Stir the dry pancake ingredients in a mixing bowl.
Pour the liquid ingredients on top and stir to combine.
Incorporate the blueberries and cook the pancakes like any other pancakes!
Dicas da Carine
Let me share a few more tips to make the best pancakes.
- Mistura Suave – Avoid overmixing the batter to keep the pancakes light and tender.
- Pan Temperature – Ensure the griddle or pan is preheated to the correct temperature for even cooking.
- Lotes pequenos – Cook pancakes in small batches to maintain consistent heat and prevent overcrowding.
- Mesmo cozinhando – Use a timer to ensure even cooking on both sides.
- Impulso Nutricional – Add a tablespoon of flaxseed meal or chia seeds to the batter for added fiber and nutrients.
- Mantenha morno – Place cooked pancakes on a wire rack in a warm oven while you finish cooking the rest.
- Realce de sabor – A squeeze of lemon juice in the batter can brighten the flavors.
- Técnica de empilhamento – When stacking cooked pancakes, place a piece of parchment paper between them to prevent sticking.
I made these this morning! They were so delicious! Thanks for creating such unique and tasty recipes!
My pleasure! I am so glad you love them.
Minha família adorou isso!
Obrigado!
Καλημέρα αγαπητή μου φίλη ή τηγανητές φενουντε πολύ ορεία και νόστιμες σηγουρα τά τά φτιάξω σύντομα σέ ευχαριστώ πολύ
Like your other recipes this one uses refined oil. Therefore, unfortunately I cannot use it. Wish I could make this.
Do you have Vegan recipes that do not use refined oil or refined sugar?
I gave this three stars since I cannot make since it uses refined oil.
You are not right, we always bake with extra virgin mild flavor olive oil, it’s cold pressed and unrefined. I also, always bake with unrefined cane sugar and all recipes using sugar can eb made using unrefined cane sugar
i just tried these, and they were great. The banana and maple syrup gave them just the right amount of sweetness. I’ll definitely make these again as I move to a more plant-centric diet!
Obrigado!
Oh my gosh! Where have you blueberry banana been all my life! These are so amazingly delicious. Thank you so much for sharing this recipe. I so want to have these for lunch and dinner. My teenage kids and husband could not get enough.
Obrigado !
I love these recipes from this conscious plant kitchen.
Obrigado !
Look delicious will make this weekend
yum
Thank you! let me know how it goes.
hi
do u think coconut flour would work?
No, it won’t coconut flour required a binder like egg in baked goods because it contains 4 times more fiber than flour, barely not starch and it doesn’t bind ingredients together.
THE best pancakes I’ve made in decades!!! I used less cinnamon and added a little nutmeg and allspice; a little brown sugar; and I cooked them in coconut oil. Great recipe.