Blueberry Banana Whole Wheat Pancakes
Good-for-you fluffy and moist whole wheat blueberry pancakes that taste far from healthy and close to indulgent.
Summer takes seed in berries. Fresh ones. Voluptuous blueberries amounting the size of grapes replace the pea-sized, overpriced ones at the grocery store, and gone are the sour, underripe strawberries. Yes, friends. It’s summer. For the next two months, I will take pride in doing absolutely nothing. Except eating. And cooking, maybe. Lazy mornings filled with the scent of cinnamon-blueberry pancakes will waft out of the kitchen and wake me up, said me. Never. Because no one’s going to make me any. So I’ll make some myself.
Then, I’ll douse them in maple syrup and garnish with a cube of butter, and eat every last one of them until I’m full and ready to go back to bed. Okay, maybe I’m fantasizing a little. There’s a ton of work to do. I’d like to spend a good amount of time working on the blog, and I’m working on a little project that will hopefully be done by the end of summer and I’ll be able to share it with you.
Nonetheless, there’s always time for whole wheat banana-blueberry pancakes- because blueberries are high in antioxidants and whole wheat flour is good for you. So are bananas and yoghurt. Right? Cinnamon combines miraculously with just about anything. Of course, in moderation. This particular one reminds me of banana-bluberry bread, but better, because it’s good for you (minus the syrup and butter). These will keep you in shape during the summer so you can continue wearing that bathing suit. This recipe is actually the same base as my dark chocolate, raspberry and banana whole wheat pancakes– bananas and whole wheat flour just go together so well in pancakes! Except the only add-in here is blueberries. Classic yet delicious.
The bananas (make sure they are ripe and sweet) and yogurt keep the pancakes very moist, while the baking powder is credited for the fluffiness. The tartness of the berries complements the not-too-sweet, cinnamon-y flavor of the pancakes perfectly. While it does have whole wheat flour, the final product tastes far from healthy and close to decadent.
If you want the best healthy breakfast ever, here are a few things you’ll want to remember to do:
1. You’re going to want to use brown sugar instead of white because it adds a modest molasses flavor, and enhances the fluffiness of the pancake. Don’t omit the sugar because these will NOT taste good- they’ll taste like health food.
2. Don’t over mix the batter– the pancakes won’t be fluffy otherwise, they’ll be rubbery NOT good.
3. You’ll need to heat the griddle in advance– I always place the griddle or pan on the stove right when I begin putting all the ingredients together so that it’s nice and hot- usually, the first pancake is always the worst, but if you remember to heat the griddle in advance, it won’t be.
You can serve these how ever you’d like- butter, maple syrup, honey, powdered sugar, more yogurt, peanut butter- I’ve already said this before- but my favorite way is butter and syrup. It balances the healthiness well 😉 You guys, I’m not kidding when I say these are amazing. They’re fluffy, moist and taste banana bread. You can’t go wrong with these for breakfast, they’ll feel indulgent even though they’re healthy and wholesome. I’ll have a stack of these everyday for the rest of my summer vacation, please.
- 1 egg white (or 1/2 egg – 2 tbsp beaten egg)
- 1/2 cup milk (soy, almond, skim- you choose)
- 3 tbsp yoghurt (greek, plain, whatever floats your boat)
- 1/4 cup ripe banana, mashed
- 1/2 tsp vanilla extract
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- pinch salt
- 3/4 cup whole wheat flour
- 1/2 cup fresh blueberries
- In a bowl, combine the egg white and milk. Whisk together until frothy.
- Add in the yoghurt, banana, vanilla and brown sugar and continue whisking.
- Toss in the baking powder and cinnamon.
- Once incorporated, add in the whole wheat flour- stirring to combine.
- Fold in the blueberries just until incorporated- over mixing will lead to a tough, rubbery pancake.
- Using an ice cream scoop or 1/4 measuring cup, scoop mounds of batter onto a heated pan greased with oil. Cook on medium heat until you see bubbles form on the surface of the pancake. Then flip and cook for 1-2 min on the other side or until it is golden brown.
- Plate and garnish more blueberries.
Loosely adapted from Sally’s Baking Addiction
Want another healthy breakfast recipe? Check out my dark chocolate, raspberry, banana whole wheat pancakes as well!