Description
Good-for-you, fluffy and moist whole wheat blueberry pancakes that taste far from healthy and close to indulgent. This makes 1 very generous serving. Double the recipe to serve 2-3 people.
Ingredients
- 1 Egg White (or 1/2 Of A Whole Egg, Beaten)
- ½ cups Milk
- 3 Tablespoons Yogurt (plain Or Greek)
- ¼ cups Mashed Ripe Banana
- ½ teaspoons Vanilla Extract
- 1 Tablespoon Brown Sugar
- 1 teaspoon Baking Powder
- 1 pinch Salt
- ½ teaspoons Ground Cinnamon
- ¾ cups Whole Wheat Flour
- ½ cups Fresh Blueberries
- Oil, For Greasing Your Griddle
Preparation
1. Heat a lightly greased griddle pan over medium heat. In a medium sized bowl, combine the egg white and milk. Whisk together until frothy.
2. Add in the yogurt, banana, vanilla and brown sugar and continue whisking.
3. Toss in the baking powder, salt and cinnamon.
4. Once incorporated, add in the whole wheat flour and stir to combine.
5. Fold in the blueberries just until incorporated—over mixing will lead to a tough batter and rubbery pancakes.
6. Using an ice cream scoop or 1/4 cup measuring cup, scoop mounds of batter onto the heated pan, leaving space in between each cake. Cook on medium heat until you see bubbles form on the surface of the pancake. Then flip and cook for 1-2 minutes on the other side or until it is golden brown.
7. Plate and finish cooking the rest of the batter. Serve garnished with more blueberries.
Loosely adapted from Sally’s Baking Addiction.
