I love these pancakes. They’re light, fluffy and bursting with blueberries with a slight banana taste! Perfect low calorie breakfast to start your day off right!
Mix Greek yogurt, 1/4 cup banana, egg whites and vanilla extract into a small bowl.
In a separate bowl combine flour, baking soda, sugar, and salt. Combine and whisk till evenly mixed.
Fold in 1/2 cup blueberries.
Place 1/4-cup batter onto a nonstick skillet on medium heat. Cook till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.)
For the blueberry sauce, in a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes. (Note: I used frozen blueberries for the sauce and fresh for the pancakes.)
Makes 8 pancakes total, serves 2.
Calorie per serving (4 pancakes total): 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3
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These were very light and fluffy for being so full of healthy ingredients and no oil or butter! They had a nice banana flavor. I tripled the recipe for my family of five. I served them with real maple syrup…my boys loved them!
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