Blueberry Banana Pancakes

1. 1

   Mix Greek yogurt, 1/4 cup banana, egg whites and vanilla extract into a small bowl.

2. 2

   In a separate bowl combine flour, baking soda, sugar, and salt. Combine and whisk till evenly mixed.

3. 3

   Fold in 1/2 cup blueberries.

4. 4

   Place 1/4-cup batter onto a nonstick skillet on medium heat. Cook till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.)

5. 5

   For the blueberry sauce, in a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes. (Note: I used frozen blueberries for the sauce and fresh for the pancakes.)

6. 6

   Calorie per serving (4 pancakes total): 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3

* Per serving · 4 servings · Values may vary.

No additional tips available.