Whole Grain Blueberry Banana Pancakes

I knew it was time for summer break when I found myself driving the final morning carpool of the year shoeless, wearing only pajamas and a robe. I simply couldn’t bear one more day of hustling to get dressed and convinced myself that since my sleepwear was black, it could pass for proper clothing. Never mind what my hair looked like. My poor kids.

Now that school is out, I’m relishing lazier mornings, which are at the tippy top of my list of summertime upsides: not having to coax children from warm beds, cajole them into getting dressed, put food in their bellies, or shuffle them out the door in time for the bus or carpool.

Heaven.

Summer means laying around with the paper, puttering in jammies, and homemade pancakes, normally a weekend affair around here. And with the luxury of time, making pancakes from scratch is worth the effort. Homemade, really, taste so much better and presents the opportunity to build up your batter with wholesome ingredients. Standard boxed pancakes, which are typically little more than white flour, oil and water, don’t offer much in the way of nourishment.

Consider these blueberry banana beauties. The recipe includes a full cup and a half of milk, a couple of eggs, oats, wheat germ or flax meal, and two fruits. This results in tender and filling pancakes scrumptious enough that they’ll never be mistaken for “health food,” only good food. Each serving packs in 4 grams of fiber and 9 grams of protein.

The recipe comes from Janice Newell Bissex and Liz Weiss, whom you might know as the Meal Makeover Moms. Dietitians with a couple of cookbooks under their collective belts, these gals do a bang up job with tips and recipes for feeding a family.

With summer here, along with the peak of blueberry season, the time couldn’t be more right. So stay in your PJs, cook up a batch, and please, don’t rush. Relish your pancakes and your kids and your morning. If you happen to make more than you can eat in one sitting, here’s what you do with those leftovers.

WHOLE GRAIN BLUEBERRY BANANA PANCAKES

If whole grain pancakes are new to your kids, start off with 3/4 cup all-purpose flour and 3/4 cup whole-wheat pastry flour. My kids didn’t bat an eyelash when I made the switch, only, “why are they so brown, mom?” To which I answered, “cinnamon....lots of cinnamon.”

Ingredients

  • 1 1/2 cups whole-wheat pastry flour or white whole-wheat flour
  • 1/3 cup wheat germ or flax meal (ground flax seeds)
  • 1/3 cup quick-cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 large eggs , beaten
  • 1 1/2 cups low-fat milk
  • 1 ripe banana , mashed (about 1/2 cup)
  • 2 tablespoons pure maple syrup
  • Butter for cooking the pancakes
  • 1 heaping cup blueberries

Instructions

  1. Whisk together the flour, wheat germ/flax meal, oats, baking powder, cinnamon, and salt in a large bowl until well combined. Set aside.
  2. Whisk together the eggs, milk, banana, and maple syrup in a medium bowl until blended.
  3. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
  4. Meanwhile, melt a little butter in a large skillet or griddle over medium-high heat. Use a 1/4-cup measure to pour the batter onto the hot skillet or griddle, forming 4-inch cakes. Arrange the blueberries evenly on each pancake. Adjust the heat if the skillet gets too hot.
  5. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Flip and cook until golden brown, an additional 2 to 3 minutes. Repeat with the remaining batter, and blueberries.

Recipe Notes

Adapted from a recipe by Meal Makeover Moms

Comments

06.18.2012 at 7:16 PM #

Meal Makeover Mom Janice

Hi Katie, I’m glad you liked our recipe! It’s a favorite in my house as well. You’ll have to try our pumpkin pancakes next…

06.18.2012 at 7:16 PM #

katiemorford

Will do!

07.26.2012 at 6:44 PM #

Gretchen

Can this recipe be used for waffles? What would I have to change? I make really crappy pancakes!

07.26.2012 at 6:44 PM #

katiemorford

I think this recipe could be tricky in a waffle iron. I worry that the fruit would stick to the iron. Plus, waffles tend to be higher in fat, which gives them the crispier texture. Here is a whole grain waffle recipe that might be worth a go. I’d probably top it with diced banana and blueberries instead of incorporating it into the batter: http://www.foodnetwork.com/recipes/food-network-kitchens/whole-grain-waffles-recipe/index.html

Good luck!

08.11.2012 at 8:32 AM #

Ebaugh

Wow that was odd. I just wrote an really long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Regardless, just wanted to say excellent blog!

08.30.2013 at 7:32 AM #

Suzanne

I made these this morning. They were great. I have not gotten the kids to fully appreciate the beauty of blueberries in pancakes, so I put a few mini chocolate chips in instead and they loved them, I consider this a huge step in the right direction since they said they were better than the pancakes from the box that I used to make. I made a new school-year resolution to move to much healthier eating and it’s actually working! Your blog has a lot to do with it, so thank you!

08.30.2013 at 7:32 AM #

katiemorford

Awww…thanks Suzanne. Chocolate chips in pancakes are pretty popular around here, too.

10.14.2013 at 9:53 AM #

Colton Delgiudice

Oh no! I are not able to make it and I am so sad! I actually want to go although the girls are throwing me a going away party that night at Angie’s. And i need so much clothes for my new job. So bummed. Anyhow, use a blast and i would go with the dress its fab! XOXO

10.22.2015 at 7:06 AM #

Kara M.

To make pumpkin pancakes with this recipe, how much pumpkin should I use to replace the banana? Anything else I need to add? Thanks!

10.22.2015 at 7:06 AM #

katiemorford

I’d use 1/2 cup of pumpkin puree. You could add a teaspoon of pumpkin pie spice, as well. Let me know how it goes!

08.07.2016 at 8:26 AM #

Stephanie

I just made this recipe, with a few changes. I used 3/4 cup oat flour and 3/4 cup white flour and omitted the rolled oats. It was tasty but I found them very heavy.

08.07.2016 at 8:26 AM #

katiemorford

Sounds like a reasonable swap to me, but leaving out the rolled oats could definitely affect the texture. That said, these are whole grain pancakes and with the banana, they are on the dense side. You could try beating the egg whites before folding them into the batter, but that may be a little too fussy.

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