Blueberry and banana whole wheat pancakes
Good-for-you fluffy and moist whole wheat blueberry pancakes that taste far from healthy and close to indulgent.
Ingredients
- 1 egg white or ½ egg – 2 tbsp beaten egg
- ½ cup milk soy, almond, skim- you choose
- 3 tbsp yoghurt greek, plain, whatever floats your boat
- ¼ cup ripe banana mashed
- ½ tsp vanilla extract
- 1 tbsp brown sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- pinch salt
- ¾ cup whole wheat flour
- ½ cup fresh blueberries
Instructions
- 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.
Notes
Loosely adapted from Sally’s Baking Addiction