Blueberry-Banana Pancakes Recipe
Overview:
- Name: Blueberry-Banana Pancakes
- Category: Breakfast
- Keywords: Berries, Fruit, Low Cholesterol, Healthy, < 30 Mins
- Description: From the August 2003 issue of Shape magazine, these pancakes are not only delicious but also waistline-friendly. They can be enjoyed with or without bananas, making them a versatile breakfast option that’s perfect for weekends or any day of the week.
- Aggregated Rating: 4.5 (from 7 reviews)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 379.4 per serving
- Nutritional Information per serving:
- Fat: 2.5g
- Saturated Fat: 0.7g
- Cholesterol: 54.1mg
- Sodium: 384.3mg
- Carbohydrates: 83.3g
- Fiber: 8.3g
- Sugar: 34.5g
- Protein: 11g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Whole wheat flour |
| 1/2 cup | All-purpose flour |
| 2 tbsp | Sugar |
| 2 tsp | Baking powder |
| 1/4 tsp | Salt |
| 3 | Bananas |
| 1 cup | Skim milk |
| 1 | Egg |
| 1 tsp | Vanilla extract |
| 1 1/2 cups | Frozen blueberries |
Instructions:
- Preheat oven to 250°F (120°C).
- Coat a griddle or nonstick pan with cooking spray and preheat it over medium heat.
- In a medium bowl, combine both flours, sugar, baking powder, and salt. Mix well and set aside.
- In a large bowl or food processor, mash the bananas until smooth.
- Add skim milk, egg, and vanilla extract to the mashed bananas, and mix or process until well blended.
- Add the dry ingredients to the banana mixture, and mix until just combined. It’s okay if there are lumps; overmixing will make the pancakes tough.
- Ladle 3 tablespoons of batter onto the hot griddle for each pancake, then top each pancake with 1-2 tablespoons of frozen blueberries.
- Cook 1-2 pancakes at once, depending on the size of your griddle. Cook for 2-3 minutes, until bubbles start to appear on the sides.
- Flip the pancakes and cook for an additional 1 minute or until golden brown.
- Transfer the cooked pancakes to a baking pan and keep them warm in the oven while you cook the remaining batter.
- Serve the pancakes warm with your choice of syrup or butter.
Notes:
- These Blueberry-Banana Pancakes are perfect for a quick and healthy breakfast option, especially when you’re short on time.
- Feel free to customize the recipe by adding nuts or other fruits to the batter for extra flavor and texture.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Simply reheat them in the microwave or toaster oven before serving.
Enjoy your delicious and nutritious Blueberry-Banana Pancakes! 🥞🍌🫐
