Simple Homemade Blueberry Banana Pancakes

http://greenlitebites.com/2010/04/09/blueberry-banana-pancakes/
20100409_pancakes1

This is really a recipe reboot. Almost 2 years ago I whipped up my first ever batch of Quick Whole Grain Banana Pancakes. Since then we’ve made them a billion times. No. Really. I’m not exaggerating at all! OK, maybe I am. A little. But seriously.. this is one of our morning go to’s and it’s quick enough to do on a workday. The leftovers (if there are any) are easily thrown in the freezer and popped in the microwave for an even quicker breakfast when you are on the run.

We’ve recorded ourselves making the basic recipe. Then turned it into chocolate cakes. We also use the batter in the waffle iron and we even made a dipping sauce! Today we tweaked the basic formula a little swapping chocolate almond milk for skim and cinnamon for the nutmeg. Then we added those famous frozen wild blueberries for a twist.

I’ll post the recipe below exactly how me made them today but have fun with it and make it your own. The formula of dry to wet ingredients works perfectly.

Oh! and I almost forgot the best part… The Little Guy’s quote this morning and I’m NOT making this up… “oh mom… they’re so good. I can’t stop eating them.” :)Simple Homemade Blueberry Banana Pancakes

  • 1 overripe banana mashed
  • 1 egg
  • 1/2 cup (4oz) chocolate almond milk
  • 3/4 cup (90g) whole wheat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • About 1/2 cup frozen wild blueberries

Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

I do the wet and the Little Guy does the dry ingredients. :)

Simple Homemade Blueberry Banana Pancakes - wet Simple Homemade Blueberry Banana Pancakes - dry

Using a soup spoon (what we call our tablespoons) pour the batter by the spoonful in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. The batter is thick so just spread with the spoon. If you like a thinner batter add a splash more milk.

Sprinkle the desired amount of blueberries on top pressing in a bit with the spoon.

Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Just peaked underneath for a light brown color, then flip.

Simple Homemade Blueberry Banana Pancakes - before Simple Homemade Blueberry Banana Pancakes - after

Have I ever told you breakfast with the little guy is by far my favorite time of day. :) I went a little picture happy…

Simple Homemade Blueberry Banana Pancakes - breakfastSimple Homemade Blueberry Banana Pancakes - last one

Today we got 8 pancakes. Normally we get 8-10 depending on how big we make them. I calculated the nutritional info for the original recipe based on 9. I’ll do this one for 8 and give you the per cake estimated figures. These are a little higher because of the almond milk and blueberries. The orginal is about 60 calories a cake. (1 WWP)

Approx Nutritional Information per serving
Servings Amt per Serving
8 1 Pancake
Calories Fat Fiber WWPs
120 4g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
6g 1g 18g 6g
14 comments »»
Posted in: 2 WWP, 3 WWPP, Breakfast Ideas, Food Photos, Toddler Approved
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14 Comments and 0 Replies

  1. Diann

    Roni ~ The hubby and I had these for breakfast this a.m. They were REALLY good, we BOTH enjoyed them. Thanks for sharing all of your great ideas/recipes and inspiration.

  2. Kathy

    Oh my gosh they sound so good. I’m going to make them and put them in baggies for snacks while traveling.
    I doubt they even need syrup.
    Thanks Roni, you keep me going!!!

  3. Eva

    Another big winner! I did this one with vanilla almond milk and without the blueberries (didn’t have any) and they turned out delicious! I love the tiny bits of banana that turn up in the pancakes! I’m also amazed these didn’t need any added sugar or toppings. Perfect as is.

  4. laurel

    I made these tonight and they were great. I substituted skim milk and fresh blueberries. I made a sauce for dipping with warmed jam and diced strawberries and blueberries. yum!

  5. Amanda

    I have lurked for years on your website and have tried a lot of your recipes (which I love!) but I have never commented. We had this this morning (with skim milk, we didn’t have the almond milk)and it was delicious! I have a two year old and she loved it!! I used really large blueberries so I just mixed it in the batter and they got all warm and gooey and my daughter was colored a lovely shade of blue after she was done :)Thank you so much for your recipes, I try about one a day and they inspire me to make up my own stuff too! Your websites have really helped me feed my daughter healthy in a world where healthy is hard to come by. Thank you again!

  6. OasisDouglas

    This looks YUMMY! Thanks for sharing Roni.

    Question: What would happen if I skipped putting the egg in? Is there a vegan substitute you recommend? Or would I be ok without it completely?

    THANKS!!

  7. roni

    I’ve has NO success with removing the egg all together or using only egg whites but I have heard you can use 1 Tablespoon flax seeds plus 3 Tablespoons water to replace an egg.

    If you try let me know how it works out!

  8. OasisDouglas

    Thanks for the (very QUICK) reply Roni! I’ll give that a try and report back to you.

    I was just talking with Mrs. Google on substitutes, and she had among others, your same idea.

    Sorry to bother you so much on this, but is the purpose of the egg in your pancakes primarily for ‘Thickening and Binding’ or ‘Leavening?’Your idea seems to be placed in the ‘Thickening and Binding’ category… and I wonder if you concur.

    THANKS again so much! I’m sure you can see I’m very new at this, so sorry for the newbie questions.

  9. roni

    No problem. I’d say it was a little of both. The first pancake recipe I ever made up was this one… link to greenlitebites.com

    I tried it once with out the egg yolk and they just fell flat. So I’d say the yolk helps with leavening.

    I’m just an experimenter so sometimes I don’t know WHY something works I just tried it and it did so I went with it. :)

  10. OasisDouglas

    Done! Used chia seeds instead of flax. (this might have been a problem)

    The flavor was AWESOME! The problem was I couldn’t get them to cook all the way through. Of course with no egg in the mix, I wasn’t worried about the batter being a bit raw in the middle… it’s just I don’t prefer it that way.

    I’ll defo try again and tweek the egg substitute and use a better flour. Overall, it was a yummy success.

    Thanks again!!

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