blueberry pancakes

Smoothie Pancakes

CategoryDifficultyBeginner

I call them “Smoothie Pancakes” because everything is made in the blender and really really resembles a smoothie!

blueberry pancakes
Yields4 Servings
Prep Time20 minsCook Time2 minsTotal Time22 mins
 1 large banana
 1 ½ cups fresh or frozen blueberries (ideally wild Canadian blueberries), divided
 1 cup milk
 1 large egg
 ¼ cup Greek yogurt
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp kosher salt
 zest of 1 lemon
 pinch of cinnamon, optional
 1 tbsp vanilla
 1 tbsp olive oil, plus more for cooking
 1 ¾ cups whole wheat flour
 Optional garnishes of choice such as more blueberries, bananas, Greek yogurt, etc.
1

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.

2

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.

3

Serve with sliced bananas, more blueberries, Greek Yogurt or whatever else you like. Enjoy!

Ingredients

 1 large banana
 1 ½ cups fresh or frozen blueberries (ideally wild Canadian blueberries), divided
 1 cup milk
 1 large egg
 ¼ cup Greek yogurt
 2 tsp baking powder
 ½ tsp baking soda
 ¼ tsp kosher salt
 zest of 1 lemon
 pinch of cinnamon, optional
 1 tbsp vanilla
 1 tbsp olive oil, plus more for cooking
 1 ¾ cups whole wheat flour
 Optional garnishes of choice such as more blueberries, bananas, Greek yogurt, etc.

Directions

1

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.

2

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.

3

Serve with sliced bananas, more blueberries, Greek Yogurt or whatever else you like. Enjoy!

Notes

Smoothie Pancakes

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