Banana and Blueberry Pancakes without Sugar

Ingredients

• 4 bananas Very ripe bananas (3 to mash, 1 to slice)
• 3 eggs Eggs (large)
• 120 g All‑purpose flour (or 20 g rolled oats as partial replacement)
• 20 g Rolled oats (optional) (replaces 30 g flour for more fiber)
• 5 g Baking powder (about 1 teaspoon)
• 2 g Baking soda (about 1/2 teaspoon)
• 100 g Fresh or frozen blueberries (added at the end of cooking)
• 1 c. à soupe Butter or vegetable oil (to grease the pan)
• to taste Honey or spread (optional) (for serving)

Instructions

1. Ripen the bananas (if needed)

   Preheat the oven to 150 °C. Place the green bananas on a tray, bake for 10 min, turn them over and bake again for 10 min (or 15 min if they are very green). They should be very soft.

   Time: PT20M

   Temperature: 150°C

2. Mash the bananas

   Place the 3 ripe bananas in a large bowl and mash them with a fork until you obtain a smooth puree.

   Time: PT5M

3. Incorporate the eggs

   Add the 3 eggs to the banana puree and whisk vigorously with a hand whisk until the mixture is homogeneous.

   Time: PT2M

4. Add the dry ingredients

   Fold in the flour (or rolled oats), baking powder and baking soda. Mix gently until there are no more lumps.

   Time: PT3M

5. Slice the fourth banana

   Cut the last banana into slices about 3 mm thick.

   Time: PT2M

6. Prepare the pan

   Heat the pan over medium heat and lightly grease with butter or oil.

   Time: PT2M

7. Cook the pancakes

   Pour a ladle of batter into the hot pan. Immediately place a few banana slices and blueberries on top. Cook for 2 min until bubbles appear, then flip and cook 1 min more. Repeat until the batter is exhausted (about 8 pancakes).

   Time: PT12M

   Temperature: 180°C

8. Serving and garnish

   Stack the pancakes on a plate, drizzle with honey or spread if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

45 g

Fat

9 g

Fiber

5 g

Ingredient Substitutions

• Instead of Very ripe bananas: canned banana puree
• Instead of Eggs: apple sauce puree (1/4 cup)
• Instead of All‑purpose flour: whole‑wheat flour, almond flour
• Instead of Rolled oats (optional): oat bran
• Instead of Baking powder: baking soda + vinegar
• Instead of Baking soda: extra baking powder
• Instead of Fresh or frozen blueberries: raspberries, currants
• Instead of Butter or vegetable oil: cooking spray
• Instead of Honey or spread (optional): maple syrup, fruit compote

Equipment Needed

• Oven (optional) (optional)
• Mixing bowl
• Fork
• Hand whisk
• Measuring spoon (optional)
• Kitchen scale (optional)
• Pancake pan or non‑stick skillet
• Spatula
• Ladle (optional) (optional)

Critical Steps — Do Not Skip

• Mash the bananas until you obtain a smooth puree.
• Do not over‑mix the batter after adding the flour.
• Cook over medium heat: 2 min on one side, 1 min on the other.

Chef Tips from the Video

• Use very ripe (black) bananas for more natural sweetness.
• Replace half the flour with rolled oats for extra fiber.
• For a gluten‑free version, use rice flour or almond flour.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for 2 days.

Freezer: Stack the pancakes between two sheets of parchment paper, freeze for 1 month.

Room temperature: At room temperature, consume within 2 hours.

Make-Ahead Tips

• Prepare the batter the night before and keep it in the refrigerator for 1 hour before cooking.
• Cooked pancakes can be reheated in a toaster or microwave.