Saturday morning I had a serious craving for some pancakes. I kept debating on whether or not we should go to a restaurant and get some or just make them at home. Honestly I was craving pumpkin pancakes. Or Chocolate Chip and Walnut, or Lemon Ricotta. I know, too many choices. See why I had to weigh the pros and cons? After much deliberation I decided to make them at home. What a good choice! The ingredients are usually things I have on hand at home. I didn’t have any pumpkin or ricotta, and I wanted to be a tad bit healthier then treating myself to chocolate at 7 am, so I went for the simple banana blueberry pancake. Excellent decision though! I always have some sort of frozen fruit to spruce things up. I also happened to have some Trader Joe’s Blueberry Sauce in the cup board also, score!
Makes 12 pancakes (I cut the recipe and half and only made 6 this particular time)
Adapted from Ina Garten’s Banana Sour Cream Pancakes
1 1/2 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup non fat greek yogurt
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 tsp pure vanilla extract
1 tsp lemon juice
2 ripe bananas, mashed
1/2 cup frozen blueberries
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the non fat greek yogurt, milk, eggs, vanilla, mashed bananas and lemon juice. Add the wet ingredients to the dry ones, mixing only until combined.
Spray non stick spray in a large skillet over medium-low heat. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a few frozen blueberries on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned.
Flip the pancakes and then cook for another minute until browned.
This picture is blurry, but at least you can sort of see the desired browness on 1 side.
Serve with a dab of butter and blueberry sauce.