Banana Blueberry Pancakes | THM: E, GF, Low Fat

These Banana Blueberry Pancakes are a sweet way to start the day! So sweet, in fact, that you can’t even tell they’re made without sugar! They’re naturally sweetened through the use of super ripe bananas and blueberries that have been heated almost to bursting. 

I added a little Lakanto Golden Monkfruit Sweetener to my batter (or you can use xylitol 1:1, or Gentle Sweet in half the amount), and the result is a pancake sweet enough to eat hot off the griddle. No need to dress it up with sugar-free maple syrup for sweetness’ sake, but let’s be honest here: pancakes are meant to be doused! 

These Banana Blueberry Pancakes are also gluten-free if you use gluten-free oat flour. Don’t have oat flour? You can easily make it yourself by dumping gluten-free oatmeal in the blender and blitzing it into a powder. 

Speaking of blenders, the Banana Blueberry Pancake batter is entirely made up in one! That means a super smooth batter and very few dishes! Win-win. First puree your bananas, add all the other ingredients (except the blueberries) on top, give it a whirl until completely combined, and your batter is ready for frying.

After you pour your batter onto a hot, non-stick frying pan or griddle, sprinkle a few blueberries on the top of each pancake while the underside cooks. You can use fresh or frozen for this. Your pancake is ready for flipping when bubbles appear on the top and the edges begin to look dry. I recommend using medium heat (I set my burner to 5/10) for these so you don’t scorch the outsides before the middle is cooked. 

The recipe will yield a dozen, medium sized Banana Blueberry Pancakes. Trim Healthy Mama recommends limiting yourself to half a banana in an E meal, so that means you can have 2 pancakes per serving. You can make the whole batch and serve it to your family for breakfast, or freeze your leftover pancakes in an airtight container or bag with a piece of waxed paper between each one so they don’t stick together. They’re even better reheated in the toaster or microwave – a quick, make-ahead breakfast! 

Yield: 12 pancakes, 2 per serving

Banana Blueberry Pancakes | THM: E, GF, Low Fat

Banana Blueberry Pancakes | THM: E, GF, Low Fat

These pancakes are a delicious way to start a morning with energizing carbs! Banana and blueberry go so well together. There's so much natural sweetness in these pancakes, you may not even want to top it with sugar-free maple syrup. THM: E, GF, Low-Fat.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 bananas, peeled
  • 2 egg whites (1/4 cup)
  • 1 cup unsweetened almond or cashew milk
  • 1/3 cup 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour
  • 2 Tbsp xylitol or Lakanto 1:1 Classic Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • 1 tsp cinnamon
  • 1 1/2 cups fresh or frozen blueberries


  1. Add bananas to a blender. Puree until smooth. Add in egg whites, nut milk, yogurt, vanilla, oat flour, sweetener, baking powder, and salt. Blend until completely combined.
  2. Pour batter by 1/4 cupfuls onto a lightly oiled hot griddle or frying pan. Sprinkle each pancake with several blueberries (if using frozen blueberries, do not thaw). Flip when bubbles form on top and edges begin to look dry. Cook until the second side is golden brown. Serve with sugar-free syrup if desired.


Notes: You can freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.

Looking for more Trim Healthy Mama pancake recipes? We love these ones, too!

French Toast Wraps (S)

Cinnamon Protein Pancakes (E)

Apple Flapjacks (E)

Best Low Carb Pancakes (S) 

Blueberry Cream Cheese Pie | THM: S

A graham cracker-like crust, a cheesecake middle, and a sweet blueberry topping…this low-carb, gluten-free, sugar-free, Trim Healthy Mama Blueberry Cream Cheese Pie is a triple treat, and it couldn’t be easier to make!

Not only is it free of special ingredients, it also contains very few of them!

To whip up this beautiful Blueberry Cream Cheese Pie, you’ll just need the following:

That’s it!

Blueberry Cream Cheese Pie is incredibly versatile, too. You don’t have to make it in a pie dish; you could also bake it as a cheesecake in a spring form pan, or double the recipe and use a 9×13 to feed a crowd.

And you don’t need to use blueberries either.

Any berry is appropriate for THM S dishes and will work with this dessert, too. Cranberries would be a festive alternative. Raspberries may require more sweetener to offset their natural tartness. Strawberries are a sweet option, and a combination of mixed berries is pretty and homey.

Yield: 8 servings

Blueberry Cream Cheese Pie | THM: S

Blueberry Cream Cheese Pie | THM: S

This delicious Blueberry Cream Cheese Custard Pie is so easy to make and incredibly satisfying! A graham cracker-like crust, cheesecake filling, and sweet blueberry topping make this THM S dessert a no-special-ingredient crowd pleaser!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours


  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol (OR 1 tbsp Gentle Sweet)
  • 1 1/2 cups almond flour
  • 1 tsp ground cinnamon
  • pinch of mineral salt
  • 2 8oz. pkg. cream cheese softened
  • 1/3 cup xylitol
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups frozen blueberries
  • 2 tbsp water
  • 1/4 cup xylitol
  • 1 tsp xanthan gum


  1. To make the crust, preheat oven to 350 F. Melt butter and xylitol together in a medium saucepan. Remove from heat and stir in cinnamon and almond flour. Press into a 9-10" pie plate. Bake at 350 for 12-15 minutes, or until golden. Remove from oven and reduce heat to 325 F.
  2. To make the filling, beat cream cheese, xylitol, and vanilla together until smooth. Add eggs, one at a time, beating well after each addition. Pour filling into crust, and spread out evenly. Bake at 325 F until filling is just set, about 30 minutes. Cool.
  3. To make the blueberry topping, stir blueberries, water, xylitol, and xanthan gum together in a saucepan. Place over medium heat and bring to a boil. Reduce to low, cover, and simmer for 7-10 minutes, stirring occasionally. Remove from heat and cool slightly before pouring over pie. Refrigerate for at least an hour before serving.
  4. Optional: top with whipped cream.


You can substitute the xylitol with Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.

Use any berry, or a mix, in place of the blueberries!

Other favorite Blueberry recipes:

Blueberry Cupcakes (S)

Blueberry Sour Cream Cake (S)

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with this Cinnamon Protein Pancake recipe and I love how they turned out!

E meals often get a bad rap because some people don’t think they keep you feeling full for very long. Admittedly, it’s trickier to find a variety of lean protein sources to keep you satisfied in an E meal than in an S meal where both lean and fatty protein sources can be used without crossing fuels. But, if you can get a proper balance of lean protein and healthy carbs without the use of fat, E meals are life changingespecially if you’re a Mom, pregnant, and otherwise feeling run down and tired! E meals give you energy!

To be sure I felt full, I put 3 of these fluffy pancakes on my plate after I made them, topped them with a wonderful blueberry compote (recipe below), and a little low-fat whipped cream. Wouldn’t you know it, I could only eat one, and my hubby ran into the same problem!

There’s so much protein in these Cinnamon Protein Pancakes from the collagen, egg whites, and fat free Greek yogurt, that we were stuffed after one pancake! You should be able to get 5-6 pancakes out of this recipe, so you’ll easily be able to serve 3-4 people….even 5, if you find them as filling as we did!

Alternatively, you can freezer these Cinnamon Protein Pancakes and warm them up in a toaster oven or microwave as needed! A great prep ahead E breakfast!

We love these Cinnamon Protein Pancakes with a fruit compote. I’ve included the recipe for a blueberry compote here, but you could use almost any fruit, or a mix of them, fresh or frozen, since this is an E meal anyway! Berries, peaches, pears, apples…anything goes.

Natures Hollow Sugar-Free Maple Flavored Syrup, 10 Ounce (Pack of 2)

Or, douse these pancakes in a sugar-free maple syrup if that’s your thing. Nature’s Hollow is plan-approved.

Yield: 5-6 pancakes

Cinnamon Protein Pancakes | THM: E

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with these Cinnamon Protein Pancakes, and I love how they turned out! A THM E.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes


  • 1 cup oat flour
  • 2 tbsp collagen
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup egg whites (5-6 egg whites)
  • 4 tablespoons 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 teaspoon butter or coconut oil
  • 2 cups fresh or frozen blueberries
  • 2 Tbsp lemon juice
  • optional: sweetener to taste
  • 1/2 tsp xanthan gum


  1. In a bowl, mix oat flour, collagen, baking powder, and cinnamon until fully blended. Add egg whites and Greek yogurt to the bowl and beat until a batter-like consistency is reached. Melt butter or coconut oil in a non-stick frying pan over medium-high heat.
  2. Pour in batter by 1/4 cup-fulls and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
  3. To make the blueberry compote, bring blueberries, lemon juice, and optional sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum until thickened. Pour over pancakes and enjoy!
  4. Optional: garnish with Fat-free Reddi Whip.

Looking for more yummy, on-plan pancakes?! Try these on for size!

Best Low-Carb Pancakes | THM: S 

Apple Flapjack Pancakes | THM: E

Blueberry Cupcakes | THM: S

While I was experimenting with these blueberry cupcakes, I accidentally left out the butter that I was planning to use in the recipe and didn’t realize my mistake until they came out of the oven! They ended up being so delicious, that I could remake them with far less butter than I originally planned on using, resulting in a much less oily cupcake (which is sometimes tricky to achieve with low-carb muffins and cupcakes). These ones are light, tender, and moist.

I originally intended to make blueberry muffins, but these taste more like cupcakes! They are wonderful eaten warm out of the oven and after they’ve cooled. There’s no need to let these blueberry cupcakes rest for a day to allow the sweetener to lose its cooling effect. Xylitol (or use Gentle Sweet in half the amount, if you prefer) is only needed in a very small amount; there’s plenty of other sweetness in these cupcakes thanks to the burst of blueberry flavor and naturally sweet coconut flour.

You don’t need any special ingredients for this recipe:

Beating your eggs for a solid 5 minutes with either a stand mixer or a hand mixer before adding in your other ingredients is the key to keeping low-carb cupcakes (or any other cake….see this post for my top tips and tricks for successful THM baking!) from feeling too heavy or dense.

Feel free to swap out the frozen blueberries in this recipe for cranberries, raspberries, blackberries, or strawberry pieces for a different flavor. You’ll want to use muffin liners for this recipe so the cupcakes are easy to pop out of the pan when they’ve finished baking.

Yield: 9 muffins

Blueberry Muffins

Blueberry Muffins

These blueberry cupcakes are light, tender, moist, and perfectly sweet with a burst of fruity flavor! A delicious low-carb, THM S breakfast or snack.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 eggs
  • 2 Tbsp butter, melted and cooled
  • 1/2 cup sour cream
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 cup frozen blueberries


  1. Pre-heat oven to 350 F. Melt butter and let it cool.
  2. Beat eggs for 5 minutes until very light and fluffy (I use a stand mixer for this). Add in cooled, melted butter, sour cream, xylitol, and vanilla extract . Mix thoroughly. Stir coconut flour, almond flour, and baking powder together and add to wet ingredients, stirring until well combined. Fold in blueberries.
  3. Scoop batter into the lined-muffin tin and bake at 350 F for 20 minutes, or until a toothpick comes out clean.


You can replace the blueberries with frozen cranberries, blackberries, raspberries, or strawberry pieces.

Blueberry French Toast | THM: E


Our kids love blueberries, and they love French Toast, so I put the two together in a THM-friendly E breakfast. Drizzled in sugar-free syrup, this makes an easy deliciously sweet, warm breakfast that hits the spot!


Sprouted bread slices (Canadians, Loblaw stores carry a brand called Stonemill that bakes wonderful loaves of bread which have undergone a 48 hour fermentation) are soaked in an egg/nut milk mixture overnight and baked in the morning.


Since this is an E meal, you can freely swap out the blueberries for any other berry, or try it with apples, peaches, or pears! Fresh or frozen, both work well.

Yield: 6-8 servings

Blueberry French Toast | THM: E

Blueberry French Toast | THM: E

Ten minutes of preparation the evening before is all it takes to enjoy this warm, deliciously sweet Blueberry French Toast in the morning! A THM E breakfast.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 23 hours 20 minutes
Total Time 1 days


  • 1 cup egg whites
  • 3/4 cup unsweetened cashew milk (or almond milk)
  • 1/3 cup xylitol
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract
  • 8-10 slices sprouted bread
  • 2 cups fresh or frozen blueberries


  1. In a large bowl, whisk egg whites, cashew milk, xylitol, cinnamon, and vanilla extract together. Add slices of bread to egg/milk mixture, making sure they all get coated. Refrigerate overnight.
  2. In the morning, preheat oven to 350. Lightly grease a 7x11" baking pan with coconut oil cooking spray or a teaspoon of butter. Arrange half the slices of bread on the bottom of the pan. Sprinkle on 1 1/2 cups of berries. Lay the remaining slices on top and sprinkle with remaining berries.
  3. Bake for 25-30 minutes.


Serve with sugar-free syrup.

Blueberries can be replaced with apples, peaches, pears or any other berry!


Blueberry Sour Cream Cake | THM: S


It’s official; I have found my new favorite Trim Healthy Mama dessert. For the longest time, Peanut Butter Cheesecake has been my #1 favorite THM treat, but its moved over to make way for a new winner: this gluten-free, sugar-free, low-carb, THM S Blueberry Sour Cream Cake.


What makes this Blueberry Sour Cream Cake such a star? Let me count the ways.


It has no special ingredients.

It takes just a few minutes to prepare.

It’s like cheesecake married a chewy cookie.

It has blueberries; my favorite berry for baking with (and don’t worry, you’re well within the 1/2 cup per S serving guidelines…unless you eat more than half a cake in a sitting…)

It doesn’t require any long periods of refrigeration or settling before enjoyment.

It’s amazing.

Try it and see for yourself.

Blueberry Sour Cream Cake | THM: S

Blueberry Sour Cream Cake | THM: S


  • 1 cup blueberries