Blueberry and Banana Whole Wheat Pancakes for a Healthier Twist.
Start by using whole wheat flour as the base for your pancakes. It’s a healthier alternative to refined flour, as it’s higher in fiber and nutrients. You can also use a mix of whole wheat and all-purpose flour for a lighter texture.
Mash 1-2 ripe bananas to naturally sweeten your pancakes. Bananas not only add flavor but also provide moisture, making the pancakes soft and fluffy. They replace the need for added sugars, offering a healthier option.
Use baking powder (about 1 ½ teaspoons) to help the pancakes rise and stay fluffy. For an even fluffier texture, you can add a pinch of baking soda along with the baking powder.
For a dairy-free twist, use unsweetened almond milk to mix the batter. Almond milk adds a light, creamy texture without any added sugars or fats, keeping the pancakes healthy and vegan-friendly.
For extra nutrition, mix in flax seeds or chia seeds into your batter. Both are great sources of omega-3 fatty acids, fiber, and protein, making your pancakes even healthier.
Gently fold in fresh or frozen blueberries into your batter. Blueberries are rich in antioxidants and vitamin C, providing a healthy burst of flavor. Be careful not to overmix the batter to prevent the berries from bursting.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of coconut oil or olive oil spray. Pour about 1/4 cup of batter onto the hot pan and cook until bubbles form on the surface.
Enjoy your Blueberry and Banana Whole Wheat Pancakes for a healthier, nutrient-packed breakfast! Let me know if you need more variations or healthy ingredient swaps!