Blueberry Banana Pancakes Recipe

Name: Blueberry Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup skim milk (or use the milk that you usually use); 1 tablespoon vinegar or 1 tablespoon lemon juice; 1/2 cup whole wheat flour; 1/2 cup all-purpose flour; 1 tablespoon Splenda sugar substitute (or equivalent to 1 tablespoon sugar); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 2 egg whites; 2 tablespoons oil; 1 banana, mashed; 3/4 cup blueberries (fresh or frozen)

Servings: persons

1 cup skim milk (or use the milk that you usually use)
1 tablespoon vinegar or 1 tablespoon lemon juice
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon Splenda sugar substitute (or equivalent to 1 tablespoon sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 egg whites
2 tablespoons oil
1 banana, mashed
3/4 cup blueberries (fresh or frozen)

1
Pour vinegar or lemon juice into milk and let sit for 5 minutes.
2
Meanwhile, mix the dry ingredients together in a bowl: whole wheat flour, all purpose flour, Splenda, baking powder, baking soda, salt, and nutmeg.
3
Stir the milk/ vinegar mixture, then mix in the egg whites, oil and banana.
4
Pour the liquid mixture into the dry mixture and stir until just blended. It is important to not overmix at this point. If the batter seems too thick, add more milk to thin it a bit.
5
Heat a griddle or frying pan to medium heat. Grease the griddle or pan with a little butter or cooking oil and add 1/4 cup batter to pan. Place several blueberries on the pancake. Cook on medium-low to medium until golden to medium brown, the edges appear dry, and bubbles begin to appear on the surface. Flip and cook until the second side is golden brown (the second side will cook much faster).
6
You can keep the pancakes warm by placing them on a heat-proof plate and keeping them in the oven at 175F until all the pancakes are completed. Serve these with butter, sliced banana, and syrup if desired.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup skim milk (or use the milk that you usually use), 1 tablespoon vinegar or 1 tablespoon lemon juice, 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and more.

Yes, Blueberry Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Banana Pancakes

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