Start by gathering all your ingredients. It’s a good practice to have everything measured out and ready to go. This will make the whole process smoother and more enjoyable.
In a blender, combine the banana, eggs, almond flour, and cinnamon. Blend until smooth. This is where the magic begins—watch as the ingredients transform into a creamy batter!
Once blended, gently fold in the blueberries. Be careful not to break them; you want those juicy bursts of flavor intact in your pancakes.
Heat a nonstick griddle or skillet over medium heat. Lightly oil it with coconut oil or ghee to prevent sticking. The right temperature is crucial—too hot and the pancakes will burn, too cool and they won’t cook properly.
Using a measuring cup, pour about 1/4 cup of batter onto the heated surface. You should hear a gentle sizzle, which means you’re on the right track!
Cook for about 3 to 4 minutes, or until you see bubbles forming on the surface of the pancake. This is your cue that it’s time to flip.
Gently flip the pancake and cook for another 3 to 4 minutes on the other side until golden brown. The edges should look set, and the pancake should feel fluffy to the touch.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
Once all the pancakes are cooked, serve them warm topped with additional blueberries and diced bananas, if desired. Enjoy your creation!
