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
- 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 ¼ 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.