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Breakfast recipe · from the recipe book

Thin Banana Blueberry Pancakes with Almond Butter

Tender, crepe-thin banana pancakes studded with juicy blueberries, finished with a warm drizzle of almond butter and a touch of honey.

Thin Banana Blueberry Pancakes with Almond Butter

Ingredients

  • 2 medium236 gBananahalf mashed, half sliced
  • 3 large150 gEggs
  • 1½ cups (350 ml)360 gMilk, 2%
  • 1¼ cups160 gAll-purpose flour
  • 2½ tsp10 gGranulated sugar
  • ¼ tsp2 gSalt
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • 1½ tbsp20 gUnsalted buttermelted
  • 1⅓ cups200 gBlueberries
  • ¼ cup64 gAlmond butter, no salt addedstirred smooth
  • 1 tbsp21 gHoney

Steps

  1. Prepare the banana: mash half of it in a large bowl and slice the remaining half for topping.
  2. Whisk the egg, milk, vanilla and half of the melted butter into the mashed banana until smooth.
  3. In a second bowl, stir together the flour, sugar, salt and cinnamon, then whisk this dry mixture into the banana mixture to make a thin, pourable batter. Rest it 5 minutes.
  4. Stir the almond butter and honey together in a small bowl with a splash of warm water until drizzly; set aside.
  5. Heat a nonstick skillet over medium heat and brush lightly with some of the remaining melted butter, using a little for each batch until it is all used.
  6. Pour about 1/3 cup batter into the skillet and swirl to spread it thin. Scatter a few blueberries over the top, using about three quarters of the blueberries across all the pancakes.
  7. Cook about 1 to 2 minutes until the edges set and the bottom is golden, flip, and cook 1 minute more until no wet batter remains and the center reaches 160°F (71°C). Repeat with the remaining batter.
  8. Fold or stack the pancakes, top with the sliced banana and the remaining blueberries, and drizzle with the almond butter and honey sauce.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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