Food, Recipes

Banana Blueberry Pancakes

April 17, 2011
We are trying to eat healthier, but still enjoy food.  So, I thought this recipe from Shape Magazine would be perfect — a healthier version of pancakes with whole-wheat and two kinds of fruit.  Jack Johnson, eat your heart out! They were absolutely delicious.  I will definitely be making these again.  I made half without the blueberries since my husband doesn’t like them.

Serves: 4 (Makes about 9 pancakes)1 cup whole-wheat flour1/2 cup all-purpose flour
2 T sugar
2 t baking powder
1/4 t salt
3 very ripe medium bananas
1 cup nonfat milk
1 egg
1 t vanilla extract
1 1/2 cup frozen blueberries (do not defrost)
4 T maple syrup

Preheat oven to 250 degrees.

In a medium bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside.

In a large bowl, beat egg, add milk and vanilla and stir until blended.  Mash bananas on a plate with a fork and then add to milk mixture.

Add dry ingredients to banana mixture and mix until just blended (tiny lumps should still appear; do not overmix or pancakes will be tough).

Coat a griddle with cooking spray and preheat. Ladle 3 tablespoons of banana pancakes batter onto hot griddle for each pancake. Top each with several blueberries.

When bubbles appear around the edges of the pancakes, after about 2-3 minutes, flip and cook 1 minute.

Transfer the pancakes to a plate and keep warm in a 250 degree oven while you cook remaining pancakes.

Nutrition Information:
3 pancakes plus 1 tablespoon maple syrup: 384 calories, 3g fat (< 1 g saturated), 80g carbs, 11g protein, 8 g fiber, 203 mg calcium, 3 mg iron, 401 mg sodium

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  • Jessica

    Wow! Looks great! My husband is making me blueberry pancakes as we speak…. but next time I will have to try this recipe instead of a mix.

  • C


  • marilyn

    mmm yummy!!! I love blueberries!! It reminds me of summers in New York with my Grandma!! 🙂