Blueberry Banana Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 401.1
  • Total Fat: 2.9 g
  • Cholesterol: 54.4 mg
  • Sodium: 876.5 mg
  • Total Carbs: 88.0 g
  • Dietary Fiber: 7.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Blueberry Banana Pancakes calories by ingredient
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Number of Servings: 4


    Nonstick cooking spray
    1 cup whole-wheat flour
    1/2 cup all-purpose flour
    2 tablespoons sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    3 very ripe medium bananas
    1 cup nonfat milk
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cups frozen blueberries (do not defrost)
    4 tablespoons maple syrup


Preheat oven to 250 F. Coat a griddle or large nonstick skillet with cooking spray and preheat.

In a medium bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside.

In a large bowl or food processor, mash bananas until mushy. Add milk, egg and vanilla and mix or process until blended.

Add dry ingredients to banana mixture and mix or process until just blended (tiny lumps should still appear; do not overmix or pancakes will be tough). Ladle 3 tablespoons of batter onto hot griddle for each pancake. Top each with 12 tablespoons of blueberries.

When bubbles appear around the edges of pancakes, after about 23 minutes, flip and cook 1 minute. Transfer pancakes to a warm plate and keep warm in a 250 F oven while you cook remaining pancakes.

Serve pancakes with maple syrup over top.

Number of Servings: 4

Recipe submitted by SparkPeople user JDMILLER28.

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