Blueberry Banana Pancakes – a delicious recipe with greek yogurt, banana Mashed, egg whites, whole wheat pastry flour, baking soda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix greek yogurt, 1/4 cup banana, egg whites & vanilla extract into a small bowl
2
In a separate bowl combine flour, baking soda, sugar, & salt
3
Combine and whisk till evenly mixed
4
Fold in 1/2 cup blueberries
5
Place 1/4-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.
6
About 1-2 minutes on each side
7
For the blueberry sauce:
8
In a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes.
9
Note: I used frozen blueberries for sauce and fresh for pancakes.
10
Makes - 8 pancakes total - serving size 2
179
kcal
Calories
5
g
Fat
26
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup greek yogurt Plain, 1/2 cup banana Mashed, Divided, 1/2 cup egg whites, 1/2 cup whole wheat pastry 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.
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