Banana Blueberry Pancakes

These pancakes are not only fantastic, but they are healthy too.


7 servings


1 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons granulated (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups fat-free milk
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
maple syrup, optional


In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 5 minutes/batch

Additional Information

If using frozen blueberries, do not thaw.

Nutritional Information

Amount per serving (2 pancakes calculated without syrup): Calories 195, Fat 2 g (Trace Saturated Fat), Cholesterol 31 mg, Sodium 317 mg, Carbohydrate 41 g, Fiber 4 g, Protein 6 g. Diabetic Exchanges: Starch 1 1/2, Fruit 1.

Recipe Courtesy Of

Kelly Reinicke, Wisconsin Rapids, Wisconsin

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