Food recipes
Blueberry Banana Pancakes
Blueberry Banana Pancakes Ingredients: yogurt, greek, plain, nonfat bananas, raw egg, white, raw, fresh vanilla extract wheat flour, white, all-purpose, unenriched leavening agents, baking soda sugars, granulated salt...
Blueberry Banana Pancakes
Ingredients:
yogurt, greek, plain, nonfat
bananas, raw
egg, white, raw, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
salt, table
blueberries, raw
Directions:
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
Ingredients:
yogurt, greek, plain, nonfat
bananas, raw
egg, white, raw, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
salt, table
blueberries, raw
Directions:
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