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just better.® Recipe of the Week: Fiber-Rich Blueberry Pancakes

A wooden background with a branch of blueberries off to the side. On a white plate, sits a stack of blueberry pancakes with banana slices. To the side is a small glass of syrup.

Who doesn’t love a stack of warm, fluffy blueberry pancakes? With National Blueberry Pancake Day here, it's the perfect time to enjoy this family favorite—with a healthy, fiber-rich upgrade! Our just better.® pancakes are made with wholesome ingredients like almond flour, Greek yogurt, and just better.® prebiotic fiber to support gut health while delivering delicious flavor.

Starting your day with a cozy breakfast at home or fueling up for a busy schedule? This recipe is packed with nutrients to help you feel satisfied and energized. Let’s take a closer look at the wholesome ingredients that make these pancakes a nutritious and delicious choice. 

A wooden background with a branch of blueberries off to the side. On a white plate, sits a stack of blueberry pancakes with banana slices. To the side is a bunch of bananas.

Ingredient Spotlight 

Blueberries: These vibrant little berries are loaded with antioxidants, vitamins, and fiber. They help support brain function, heart health, and digestion, making them a perfect addition to your morning meal.

Almond Flour: A nutrient-dense alternative to traditional flour, almond flour provides healthy fats, protein, and fiber that support satiety and energy without gluten.

Greek Yogurt: Rich in protein and probiotics, Greek yogurt helps support muscle recovery and gut health while adding a creamy texture to the batter.

Bananas (or Unsweetened Applesauce): These natural sweeteners provide essential nutrients like potassium and fiber while keeping the pancakes moist and naturally sweet without added sugars.

Ceylon Cinnamon: Known as the “true” cinnamon, it adds a warm, sweet flavor and contains antioxidants that may support healthy blood sugar levels.

just better.® Prebiotic Fiber: Stirring in just better.® helps support gut health, balanced blood sugar levels, and long-lasting energy—making your pancakes a smart and satisfying choice. 

A wooden background with a branch of blueberries off to the side. On a white plate, sits a stack of blueberry pancakes with banana slices. To the side is a bunch of bananas and a fork.

just better.® Blueberry Pancakes

Fluffy, naturally sweetened, and packed with fiber—perfect for a nourishing start to your day!

Ingredients:

1 ½ cups almond flour

½ cup just better.® prebiotic fiber

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon Ceylon cinnamon

¼ teaspoon salt

1 large ripe banana, mashed (or ½ cup unsweetened applesauce)

¾ cup Greek yogurt (plain, unsweetened)

¾ cup almond, oat, or coconut milk

2 large eggs (or flax eggs for a plant-based option)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Instructions:

Mix the dry ingredients: In a large bowl, whisk together the almond flour, just better.® prebiotic fiber, baking powder, baking soda, Ceylon cinnamon, and salt.

Prepare the wet ingredients: In a separate bowl, combine the mashed banana (or applesauce), Greek yogurt, almond milk, eggs, and vanilla extract. Stir until well combined.

Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring gently until combined. Be careful not to overmix—this helps keep the pancakes fluffy.

Fold in the blueberries: Gently fold in the blueberries to distribute them evenly throughout the batter.

Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly coat with avocado oil or cooking spray. 

  • Pour about ¼ cup of batter per pancake onto the skillet. 

  • Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. 

  • Flip and cook for another 2 minutes until golden brown.

Serve and enjoy: Stack the pancakes and top with additional fresh blueberries, a drizzle of pure maple syrup, or a sprinkle of more Ceylon cinnamon for extra flavor. 

Achieving the Perfect Pancake Batter Consistency

The balance between wet and dry ingredients is key to creating the perfect pancake texture. In this recipe, the current wet-to-dry ingredient ratio is approximately 0.95:1, which results in a slightly thicker batter. This consistency works well with almond flour and Greek yogurt, as they tend to absorb more moisture and provide a satisfying, hearty texture.

If you prefer a lighter, more pourable batter, consider adding an extra 1-2 tablespoons of plant milk. On the other hand, if a thicker, fluffier pancake is your goal, the current ingredient balance should work perfectly.

Finding the right balance ensures your pancakes cook evenly, hold their shape, and deliver the ideal combination of flavor and texture in every bite. 

A wooden background with a branch of blueberries off to the side. On a white plate, sits a stack of blueberry pancakes. To the left of the image is a picture of just better prebiotic fiber combo pack. Text overlay reads: High-Fiber Cooking

Cooking with just better.® Prebiotic Fiber

just better.® prebiotic fiber blends effortlessly into your favorite recipes, offering support for gut health and balanced blood sugar levels—without altering the taste or texture of your meals. Whether you're mixing it into pancake batter, blending it into smoothies, or stirring it into soups and sauces, our prebiotic soluble fiber dissolves completely and works with both hot and cold dishes. Making just better.® part of your day is a simple way to support your wellness goals while enjoying the foods and drinks you love. 

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