Blueberry Banana Buttermilk Pancakes
A healthy twist on a classic breakfast staple. Made with whole wheat flour, Greek yogurt, buttermilk, and lots of fresh fruit and requires no added oil or refined sugars! These pancakes are light and fluffy and will keep you satisfied all morning long.
Servings: 18 4-5 inch Pancakes
Ingredients
- 2 eggs large
- 2-2 ¼ cups buttermilk*
- 1 cup plain Greek yogurt
- 2 tablespoons unsweetened applesauce optional
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 2 medium
- 3 cups white whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup blueberries
Instructions
- In a medium bowl, beat eggs. Whisk in buttermilk, applesauce, Greek yogurt, maple syrup, and vanilla. Stir in mashed bananas.
- In a large bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
- Add the buttermilk mixture to dry ingredients and mix until combined. Do not overmix. If the batter is too thick, add in buttermilk 1 tablespoon at a time until the batter is slightly thicker than the consistency of cake batter. Fold in blueberries.
- Preheat skillet over medium low heat. Lightly spray with cooking spray or coat it with coconut oil and pour ¼ cup of pancake batter. When the bubbles start to form and pop at the top of the pancake and the edges begin to set, flip the pancake. Repeat with the remainder of the batter.
Notes
* Use any milk in place of buttermilk. Buttermilk helps make the pancakes thick and fluffy.
Store pancakes in a air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.