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Healthy Banana Blueberry Pancakes

    Whole Wheat Blueberry Pancakes

    I’ve never been a huge carb lover but as fate would have it, I married one. Most Sunday mornings at our house involve a large pot of Steel Cut Oats with Apples, Walnuts and Flax but from time to time I love to surprise my husband with a yummy stack of pancakes. In typical Liz fashion, I made just a few healthy swap-outs to turn this traditionally processed carbohydrate-laden sugar fest into a delicious and nutritious breakfast:

    • Instead of sugar, I sweeten the batter naturally with banana and blueberries.
    • For added moisture, plain yogurt is incorporated into the batter.
    • Swap bleached, processed flour for a whole wheat blend. I love store-bought mixes from Hodgson Mill or Bob’s Red Mill because I’m not a baker and prefer not to calculate how much flour, baking soda, baking powder, etc. This makes it easy (like Bisquick) but healthy (unlike Bisquick.)
    • In lieu of canola oil, I used natural apple sauce for added moisture without the fat and far fewer calories.

    End result? My carb-loving husband is thrilled and my skinny jeans continue to fit. Win-Win.

    Your fork is waiting.

    Healthy Banana Blueberry Pancakes

    Healthy Banana Blueberry Pancakes

    5 stars
    These pancakes move away from the traditionally processed carbohydrate-laden sugar fest into a delicious and nutritious breakfast.
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Servings: 4


    • 1 ½ c Whole Wheat Buttermilk Pancake Mix
    • ½ c milk
    • ½ c plain yogurt
    • 1 ripe banana (mashed)
    • 2 tbs natural apple sauce
    • 2 eggs
    • 1 tsp vanilla
    • 1 tsp cinnamon
    • 1 pinch ground cloves
    • 2 tbs flax seeds
    • 1 c blueberries (fresh or frozen)


    • Heat a large frying pan or griddle to medium high.
    • Meanwhile, whisk together pancake mix with milk, yogurt, banana, apple sauce, egg, vanilla, cinnamon, cloves and flax seeds.
    • When griddle is hot, spray with non-stick spray and ladle in about 1/4 c of batter at a time.
    • Sprinkle blueberries on top of the pancake once it is on the pan. I prefer this to mixing it into the batter to prevent the blueberries from bursting.
    • When bubbles start to form around the edges, flip over and cook until brown – about 1-2 minutes.
    • Serve with fresh blueberries or maple syrup.


    Good source of Calcium.


    Calories: 280kcalCarbohydrates: 49.8gProtein: 11.2gFat: 6.5gSaturated Fat: 3.2gCholesterol: 112mgSodium: 438mgFiber: 7.7g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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