Whole Grain Banana Blender Pancakes with Blueberry Superfood Compote

For much of my childhood, Saturday mornings were pancake mornings. My mom would make lemon ricotta pancakes, the lightest and fluffiest pancakes everrrrr.  Delicately stirred, the batter speckled with lumps, lemon zest, and airy ricotta cheese. Cooked until golden brown and served on a colorful platter I had painted at Color Me Mine. They were drizzled in maple syrup and topped with fresh fruit-whatever the type. Pancakes and fruit were a must at our house.

I suppose that’s why pancakes hold such a fond memory in my heart, one that I often try to recreate without the use of gluten, dairy, or eggs. It’s been a lot of trial and airy, most too heavy and dense, some flavorless, and some too mushy. 7 batches of pancakes ended up in the trash before we succeeded in finding the right method and ingredients for the best whole grain, gluten free, and healthy pancake i’ve ever had-and it happens to be totally vegan.

When Celine tried them she jumped up and down and said, you did it mama! you did it! Heart Melt. 

The key with these pancakes is:

  1. Not to over whip the batter. If you blend them too long in the blender, the bubbles you get from the first reaction in the baking powder will pop and your pancakes will be dense later on. So, on low speed, blend JUST till combined.
  2. Let the batter rest, for 20 minutes!
  3. To cook them at a high enough temperature that the baking powder reacts.
  4. Flip the pancakes when the edges are dry and bubbles appear and stay at the surface and towards the center of the pancake. Somewhere between 1-2 minutes.

Just like my mother, I am partial to fruit and maple syrup on my pancakes but rather than drown them in maple syrup, I serve them with a blueberry compote. It has only 2 tbsp of maple syrup in it for a cup of syrup and it may be my favorite part of these cakes! If you don’t have lucuma, don’t worry, you can skip it.



Note: The pancakes shown here, were not given any rising time, thus were not as fluffy as those above! So! Let them rest!

Whole Grain Banana Blender Pancakes with Blueberry Superfood Compote

Total Time: 30 minutes

Whole Grain Banana Blender Pancakes with Blueberry Superfood Compote


  • 1 medium sized brown spotty banana
  • 1 cup water
  • 1 tbsp maple syrup
  • 1 tbsp almond butter
  • 1 tsp vanilla
  • 1/2 cup Chickpea/besan flour
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour, medium grind works best but super fine works too
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
    For the Blueberry Superfood Compote
  • 2 cups frozen blueberries
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tsp lucuma (optional)
  • 1 tsp chia seeds
  • 1 tsp lemon juice or some hits of lemon zest (optional but seasons the blueberries!)


  1. Read the instructions to ensure perfectly fluffy pancakes!
  2. Place all wet ingredients in a blender and on low speed, blend till JUST combined -don't go crazy, it’s not a smoothie!
  3. Next, measuring carefully, place all the dry ingredients in the order listed, on top of the combined wet ingredients.
  4. On low speed, blend just until combined. Lumps are fine!!! If you over blend them, the pancakes will be mushy and dense. Use a fork to combine any dry flour stuck to the sides.
  5. Set aside for 20 minutes to rest.
  6. Meanwhile, Grease a nonstick pan or pancake griddle with coconut oil/olive oil and heat to 300/medium heat. Test that the griddle is hot enough by sprinkling water on it, it should sizzle and disappear. The oil should be hot, not smoking. If smoking, just wipe off with a paper towel an grease again.
  7. Carefully pour enough batter onto the griddle to make 8-10, 4-5 inch round pancakes.
  8. Once you see bubbles towards the center of the pancake, the pancakes are ready to flip. Probably 1-2 minutes.
  9. Flip the pancakes.
  10. Allow to cook another 1-2 minutes to ensure that the center of the pancake is done.
  11. Serve the pancakes with blueberry compote and enjoy.
  12. These pancakes can also be stored in the refrigerator and reheated later. In fact, they are even tastier later on!
    For the Blueberry Compote
  1. Place the blueberries, maple syrup, and water in a small saucepan over medium heat for 8-10 minutes until the blueberries start to break down and lose a lot of their water.
  2. Help the process along by smashing down some or all of the blueberries. We like some whole blueberry chunks for texture but feel free to mash them all down.
  3. Cook for another 1-2 minutes for any excess moisture to come out.
  4. turn the heat off and add the lemon, lucuma powder, and chia seeds.
  5. Stir till combined.
  6. Pour into a measuring cup or gravy boat to serve


If cooked correctly, these pancakes will have a bit of a 'step' to them.


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