Blueberry Banana Pancakes

Blueberry Banana Pancakes is a lacto ovo vegetarian main course. For $2.27 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains roughly 17g of protein, 2g of fat, and a total of 577 calories. This recipe is liked by 25 foodies and cooks. It is brought to you by Foodista. A mixture of baking soda, salt, blueberries, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 59%. Banana Blueberry Pancakes, blueberry banana pancakes, and Banana & Blueberry Pancakes are very similar to this recipe.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

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
11. 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

 

Step by step:

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.About 1-2 minutes on each side

6. For the blueberry sauce:In a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes.

7. Pour over top of pancakes.Note: I used frozen blueberries for sauce and fresh for pancakes.Makes 8 pancakes total serving size 2Calorie per serving (4 pancakes total) 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3

Nutrition Information:

covered percent of daily need

 

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