Blueberry Banana Pancakes
½ cups Greek Yogurt, Plain
½ cups Banana, Mashed, Divided
½ cups Egg Whites
½ cups Whole Wheat Pastry Flour
½ teaspoons Baking Soda
½ teaspoons Vanilla Extract
½ teaspoons Sugar
1 dash Salt
1 cup Blueberries, Fresh Or Frozen, Divided
Mix greek yogurt, 1/4 cup banana, egg whites & vanilla extract into a small bowl
In a separate bowl combine flour, baking soda, sugar, & salt
Combine and whisk till evenly mixed
Fold in 1/2 cup blueberries
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
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 sauce and fresh for pancakes.
Makes – 8 pancakes total – serving size 2
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
I love these pancakes, there light, fluffy and bursting with blueberries and has a slight banana taste! Perfect low calorie breakfast to start your day off right!
8 pancakes - 2 servings
Friday, January 6, 2012 - 4:17am