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Posted by on Jul 18, 2014 in summer | 4 comments

CSA Week 10: Whole Grain Blueberry + Banana Pancakes

Whole Grain Blueberry + Banana Pancakes | Kitchen 1204

I have really fond memories of waking up in my grandparents’ beach house to the smell of Big Daddy’s (my late grandfather) favorite sausage that he’d bring from the farmers market in Raleigh and Gramma Tina’s pancakes. Gramma’s pancakes always had fresh blueberries in them and they sweet and special somehow. It wasn’t until my mid-teens that I finally asked my mom why her pancakes didn’t taste like Gramma’s. Was it some magical grandmother pixie dust? No, it was a mashed banana (who knew?!). Add this to the list of things to do with brown/spotty bananas that you don’t want to eat.

We’ve been getting the most amazing blueberries in our CSA bag for several weeks now. If you’ve paid close attention, you may’ve realized I missed one of my weekly CSA-inspired posts (kudos to you if you noticed). I like to finish goals, so I’m playing a little catch-up here. So in honor of Gramma’s pancakes and the beautiful organic blueberries from Skylight Farm, here’s my whole grain, no-sugar-added take on one of my all-time favorite breakfast dishes. This recipe makes enough for 2 people (about 10 5″ pancakes).



1 c whole grain flour (I use 1/2 c wheat + 1/2 c oat)

1 c milk or milk alternative

1 ripe banana

1 large egg

1 1/2 tsp baking powder

1 tsp vanilla

1 tsp salt

1/2 c+ fresh blueberries



In a bowl, mash 1 ripe banana with a fork, whisk, or potato masher. To banana, add 1 c milk, 1 large egg, and 1 tsp vanilla extract. Whisk together until combined.

In a separate bowl, mix together 1 c flour, 1 1/2 tsp baking powder, and 1 tsp salt.

Add dry ingredients to wet, mixing thoroughly. If too thin, add more flour 1 Tbsp at a time. If too thick, add milk 1 Tbsp at a time. You want the batter thick enough that it can hold the blueberries (they poke out too far from thin batter).

Heat skillet or griddle to medium heat. Grease if necessary.

Pour batter onto griddle in 5″ or so circles. Immediately drop in a few blueberries to eat pancake. Don’t wait too long or they won’t sink into the batter enough.

When the edges start to dry and the bubbles begin to pop in the batter, turn the pancakes. Cook for another 30 sec to 1 min, then move to a warm plate. The first batch usually looks funny, and this may take some trial and error to find the correct timing for your stove/pan.

Serve warm with your favorite toppings!



If a banana is going bad and you’re not ready to use it yet, freeze it! Peel it and mash it up in a bag or other freezer-safe container. Thaw before adding to this recipe (it will be a little runny).

You can store extra batter in an airtight container in the fridge for a day or two. You can also refrigerate or freeze cooked pancakes (wrap well).

I usually use a combination of wheat and oat flours, but you can mix it up with what you have on hand. I imagine a gluten free all purpose flour would work fine. If you want to reduce the “wheat-y” flavor, try white wheat flour (which is milder) or half all purpose with half whole wheat.

You might hear the blueberries popping as they cook after the pancakes are flipped. That’s totally fine, but you may need to wipe/scrap off your pan between batches to avoid burning blueberry juice.

A good match with peach + cardamom + vanilla butter 🙂


  1. These pancakes look delicious! Love the combination banana+blueberries

    • Azu, thank you! It’s my favorite combo 🙂

  2. looks like a lovely breakfast!

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