Description
These vibrant pancakes, made with whole grain flour, bananas, and blueberries, offer a wholesome twist on a classic breakfast favorite, bringing joy to your morning routine.
Ingredients
Scale
- 1 cup whole grain flour
- 2 teaspoons baking powder
- 1 cup milk (or non-dairy alternative)
- 1 large egg
- 2 ripe bananas, mashed
- 1 cup blueberries
Instructions
- In a large mixing bowl, whisk together the whole grain flour, baking powder, and a pinch of salt.
- In a separate bowl, mash the bananas until smooth, then mix with the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring gently until combined.
- Fold in the blueberries evenly.
- Preheat a non-stick frying pan over medium heat and lightly grease it.
- Pour approximately ¼ cup of batter onto the pan for each pancake, cooking until bubbles form on the surface (about 3-4 minutes).
- Flip and cook for another 2-3 minutes until golden brown.
- Transfer to a warm plate and repeat until all batter is used. Serve with fresh fruit and maple syrup.
Notes
For gluten-free pancakes, try almond or coconut flour. Substitute the bananas with applesauce if preferred.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg