Blueberry Banana Pancakes
User Reviews
5
Blueberry Banana Pancakes
Description
Blueberry Banana Pancakes use a blended batter of rolled oats, ripe bananas, plain Greek yogurt, eggs, almond milk, and baking powder to create a smooth, pourable mix. Fresh blueberries are folded into the batter before cooking on a griddle or skillet until lightly browned and cooked through. The oats lend a subtle nuttiness and texture, while bananas add natural sweetness. The pancakes cook for a few minutes on each side to develop a soft, tender interior with lightly crisp edges.
These pancakes are versatile for breakfast or brunch, topped traditionally with maple syrup and optional extra bananas or blueberries. The combination of oats and fruit emphasizes natural flavors without heaviness. They offer a comforting, lightly fruity dish suitable for those wanting to incorporate whole ingredients like oats and fresh fruit.
Using ripe bananas ensures sufficient sweetness, and substituting frozen blueberries is possible if fresh are unavailable. Plain yogurt can replace Greek yogurt if needed, and options exist for vegan adaptations using plant-based yogurt and flaxseed as an egg substitute. Quick oats can be swapped for rolled oats, while maintaining the blending process for a smooth batter.
Ingredients
- 1/2 cup yogurt plain, Greek
- 1 banana ripe
- 1 cup rolled oats
- 2 egg large
- 3 tablespoons almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries fresh
- cooking spray
For serving: maple syrup, chopped bananas, blueberries
Instructions
- Preheat a griddle or large skillet over medium heat and coat it with cooking spray.
- Add all the ingredients(1/2 cup plain Greek yogurt, 1 ripe banana, 1 cup rolled oats, 2 large eggs, 3 tablespoons almond milk, 1 teaspoon baking powder, and 1/2 teaspoon vanilla extract) except for blueberries to a blender and blend high until the oats are pureed and the batter is smooth about 1-2 minutes.
- Pour the batter into a bowl and fold in the 1/2 cup fresh blueberries.
- Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 3 minutes or until the pancake is lightly browned. Flip each pancake and cook for an additional 2 minutes. Repeat the process with the remaining batter.
- Serve immediately, topped with maple syrup, bananas, and blueberries.
Notes
- Frozen blueberries can be used if fresh are unavailable; fold them gently to avoid color bleed.
- Substitute plain yogurt for Greek yogurt if preferred.
- For a vegan version, replace yogurt with plant-based alternatives and use ground flax seed mixed with water instead of eggs.
- Quick oats may be used instead of rolled oats but may affect texture slightly.
- Make sure bananas are ripe to provide natural sweetness without extra sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 166mg | 55% |
| Sodium | 115mg | 5% |
| Potassium | 719mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 214mg | 21% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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