Jessica Mulroney's sugar-free banana blueberry pancakes

Serve with some maple syrup, yogurt and EXTRA berries!

5 min
25 min

Pancakes are always a hit with kids! Why not try making this sugar-free version? Sweetness is added to the pancake batter by the ripe, mashed banana. Add your choice of seasonal berries, like blueberries or raspberries. Pro tip: freeze berries when they’re in season to enjoy local fruit year-round. This quick and fruit-filled breakfast is perfect for busy mornings. Serve with some maple syrup, yogurt and extra berries.



  1. Mash banana in a large bowl using a fork. Mix in egg and milk. Add in flour and baking powder and mix until just combined. Don’t worry if there are some lumps, they help make the pancakes fluffy! Mix in blueberries.
  2. Heat a large non-stick frying pan over medium heat. Add a bit of butter to coat pan. Scoop ¼ cup spoonfuls of batter into pan. When bubbles start to form on the pancake, about 2-3 minutes, flip and continue cooking for another minute or two. Place aside on a plate or keep in the oven on low to keep warm. Continue with remaining batter. Serve with more butter and maple syrup!