Healthy Blueberry Banana Pancakes
The kids love 'em and I love knowing they're eating a healthy breakfast. Makes about 10 small pancakes. I like to double the recipe on Saturday morning and reheat the leftovers on Sunday.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1 cup rolled oats
- 1 tsp baking powder
- 4 lg eggs
- 1/2 cup plain greek yogurt
- 1 tsp. vanilla
- 2 tbsp unsweetened almond milk
- 1 medium ripe banana
- 2 tbsp hemp seeds (optional)
- blueberries (optional)
- Carbohydrate 35.4069777751323 g
- Cholesterol 283.70138888668 mg
- Fat 9.24969138840287 g
- Fiber 7.05766669591268 g
- Protein 15.0763330537275 g
- Saturated Fat 2.67742111080845 g
- Serving Size 1 1 (287g)
- Sodium 133.901833275342 mg
- Sugar 28.3493110792196 g
- Trans Fat 1.68636733330848 g
- Calories 264 calories
Put all ingredients except Blueberries into blender in the order they are listed. Blend for a couple minutes until batter is smooth. Let rest for a couple minutes to thicken. Pour onto very hot greased griddle. Top with blueberries. Cook until edges are solid and little bubbles start to form. Flip and cook another couple minutes. Re-grease griddle before each batch. Add desired toppings & serve. I like to top these with strawberry mash: defrost frozen berries, add a couple teaspoons sugar, mash with fork and let sit for 5 mins.
