Wow. These are not only pretty, easy to make and healthy… They are also extremely delicious and require ZERO added sugar.
I call them “Smoothie Pancakes” because everything is made in the blender and really really resembles a smoothie!
If you are able, try to get the small wild Canadian Blueberries, they work so so well. If not, regular fresh or frozen blueberries will also work.
I add banana to the batter to make it sweet naturally, without adding any unnecessary sugar. The combination of blueberries and bananas, makes these pancakes sweet, delicious and so tender. Half of the blueberries are blended into the batter, giving these pancakes this beautiful purple colour.
Hope you guys give these a try!
Ok, let’s get cooking!
I call them “Smoothie Pancakes” because everything is made in the blender and really really resembles a smoothie!
Combine banana, milk, Greek yogurt, egg, baking powder, baking soda, salt, pinch of cinnamon, if using, vanilla, lemon zest, 1 TBSP olive oil, whole wheat flour and half of your blueberries in a blender. Process until smooth. Stir in the remaining blueberries. Allow the mixture to sit for 5-10 minutes for flour to hydrate.
In the meantime, preheat non stick frying pan over medium to medium high heat until very hot, at least 4 minutes. Pour a little bit of oil, then wipe it with a paper towel to remove the excess. I used ¼ cup measure to pour the exact amount of batter into the preheated skillet, once it’s hot. Cook for a couple of minutes, until golden, the edges are crisp, flip and cook the other side. This batter spreads a lot so cook one or two pancakes at a time only in one skillet. You may need to turn the heat down to medium, even medium low, and add additional oil (as well as wipe it with a towel to remove the excess) after each batch.
Serve with sliced bananas, more blueberries, Greek Yogurt or whatever else you like. Enjoy!
Ingredients
Directions
Combine banana, milk, Greek yogurt, egg, baking powder, baking soda, salt, pinch of cinnamon, if using, vanilla, lemon zest, 1 TBSP olive oil, whole wheat flour and half of your blueberries in a blender. Process until smooth. Stir in the remaining blueberries. Allow the mixture to sit for 5-10 minutes for flour to hydrate.
In the meantime, preheat non stick frying pan over medium to medium high heat until very hot, at least 4 minutes. Pour a little bit of oil, then wipe it with a paper towel to remove the excess. I used ¼ cup measure to pour the exact amount of batter into the preheated skillet, once it’s hot. Cook for a couple of minutes, until golden, the edges are crisp, flip and cook the other side. This batter spreads a lot so cook one or two pancakes at a time only in one skillet. You may need to turn the heat down to medium, even medium low, and add additional oil (as well as wipe it with a towel to remove the excess) after each batch.
Serve with sliced bananas, more blueberries, Greek Yogurt or whatever else you like. Enjoy!
