Although I’ve had a mean craving for pancakes lately, I don’t usually make them unless it’s a special occasion. There’s no rhyme or reason for this, I just don’t usually exert that much effort on my weekend morning meals. E and I are scrambled eggs people, through and through. However, my darling friend Shannon was in town this weekend so I knew I had to whip up a very special Saturday breakfast. Plus, we needed some filling food because we had a full day of shopping and wine tasting to do!
Enter these ahhhh-mayyyyzing whole wheat blueberry banana pancakes. They were soft, flavorful, delicious and filling while still being incredibly healthy. The bananas were a last minute add in and I’m SO GLAD I decided to throw them in, they really complimented the flavor perfectly. Served with a hot side of bacon, this breakfast was exactly what we needed to keep up our shopping stamina.
You see how I mentioned bacon up there? We didn’t get a picture of it though because I’m pretty sure it was gone by the time the photos were taking place. I think I need bacon rehab. They have rehabs for everything these days, so it would not surprise me to know that certain obsessed individuals like myself are being sent to bacon rehabilitation.
I’m pretty sure that alone would kill me, not the pound of processed pig fat I keep shoving in my gullet. Plus, I offset it with healthy pancakes and 4 hours of shopping cardio, so it all evens out, right?
Now, a special shout out goes to Shannon for being my photography and shoot assistant. She man-handled the camera while I set up the shoot and props. Although I have fun snapping/styling on my own, it makes a WORLD of difference when you have someone there to help you! She was paid in pancakes and bacon, which I think was a pretty fair trade off.
Whole Wheat Blueberry Banana Pancakes
What You’ll Need:
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup 1% milk (you can use skim or 2% as well)
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 teaspoon of vanilla
- 1/2 cup blueberries
- 1 ripe banana, mashed
How to Make Them:
- Sift flour and baking powder together into a small bowl, set aside.
- In a medium size bowl, mix egg, milk, sugar, vanilla and salt until fully mixed. Slowly mix in flour mixture and blueberries, careful not to over-mix. Add in mashed banana.
- Grease a medium skillet with cooking spray. Over medium heat, cook pancakes for 2-4 minutes on each side, or when the batter begins to bubble.
- Serve with extra blueberries and fresh maple syrup and enjoy!
Hands down, these are my new FAVORITE pancakes. Not only are they healthy and good, they are a cinch to make from scratch. Why buy store bought, overly processed, bleached out mix when you can make your own in about the same amount of time?
Plus, when you have whole wheat pancakes, you can offset the absurd amount of bacon you eat. At least that’s what I keep telling myself.
Nutritional information per pancake: 140 calories, 3 grams of fat, 6 grams of protein and 15 grams of carbohydrates.