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Blueberry-Banana Greek Yogurt Pancakes

These delicious whole wheat pancakes make a great weekend breakfast!

Updated September 18, 2020
Blueberry-Banana Greek Yogurt Pancakes
Blueberry-Banana Greek Yogurt Pancakes

These protein-packed pancakes are one of the most requested weekend breakfasts in our home. Unlike traditional pancakes that leave you starving after an hour, these pancakes are packed with protein and fiber to keep you energized all morning. Plus, the bananas add natural sweetness so you won’t need a river of maple syrup.

Serves2

Cooking Time20 min

Ingredients

  • 3/4 cup (98 g) white whole-wheat flour
  • 1/3 cup (27 g) old-fashioned oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup to 3/4 cup (120 to 180 ml) unsweetened almond milk
  • 1/3 cup (83 g) plain or flavored Greek yogurt
  • 1 ripe banana, mashed
  • 1 egg
  • 1 tablespoon (15 ml) maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup (50 g) fresh or frozen blueberries
  • oil of choice, as needed

Instructions

  1. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine the milk, yogurt, banana, egg, maple syrup, and vanilla. Add the milk mixture to the flour mixture. Stir until the two are just combined. Do not overmix the batter, since this makes the pancakes dense. Fold in the blueberries.

  2. Heat a griddle over medium-high heat. Add the oil. Add 1⁄4 cup (60 ml) of batter for each pancake. Cook the pancakes for 3 to 4 minutes, until the tops are bubbling. Flip the pancakes and cook for 2 to 3 minutes, until they are cooked through.

  3. If needed, keep the cooked pancakes warm in an oven preheated to 250°F (121°C). Top the pancakes with pure maple syrup, nut butter, honey, fresh fruit, or yogurt.

Leftover Love: Pancakes are a staple in my freezer. To freeze these pancakes, let them cool completely. Then place them on a baking sheet and freeze them for 2 to 3 hours, until the outsides are frozen. Place the pancakes in a freezer bag or freezer-safe container. Store them in the freezer for up to 3 months. Reheat the pancakes in the microwave or in a skillet.

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