Better for you Blueberry Pancakes

There is nothing like diving into a warm stack of pancakes with a steaming cup of coffee on a Sunday morning. Pancakes have always been more of a weekend breakfast for us, as they take longer to prepare, and I used to think they were too indulgent to be eaten on a daily basis.

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Now a few years later,  I found myself with a finicky one year old, looking for new recipes to try. One morning, I whipped up a batch of blueberry pancakes for her and she inhaled them. She has eaten a pancake almost every day for the last year (yes, we do offer plenty of other options, but she requests pancakes).

I found myself looking for a way to incorporate more nutrients into her daily pancake, as breakfast is usually where she eats the best. I stumbled across this recipe, and have tweaked it a bit. These pancakes are perfect to prepare in bulk, store in the freezer, and defrost one by one as needed.

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I have also taken them for my own breakfast to work, as they are quick and easy to grab. I never thought I could eat a pancake with no syrup or butter, but these have so much flavor you can! Not to mention, they keep you full for the morning!

This recipe has no processed white flour, uses bananas for natural sweetness, and contains cottage cheese for additional protein. I added flax seed to my recipe to provide omega 3’s and fiber. Omega 3’s are great for lowering triglycerides and help combat inflammation. They are also integral in brain development for growing children. Fiber is helpful for bowel regularity and lowering cholesterol.

Enjoy!

 

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Better for you Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 12 large pancakes
Ingredients
  • 2 cups dry oatmeal
  • 2 bananas- very ripe bananas work best
  • 2 tsp vanilla extract
  • 4 tsp baking powder
  • 2 tbsp cinnamon- could be reduced or increased depending on your taste
  • 4 eggs
  • 1 cup low fat cottage cheese
  • ½ cup milk (any variety of cows milk, also almond, soy or rice will work)
  • ½ cup ground flaxseed
  • 2 pints fresh blueberries
Instructions
  1. Place all ingredients except the blueberries in a blender or food processor. Blend until all ingredients are fully incorporated, this will be a liquid batter. Transfer batter to a bowl and fold in fresh blueberries. Place by spoonful onto hot griddle.
  2. I make large pancakes (4-5 inch diameter)
Nutrition Information
Serving size: 2 pancakes Calories: 400 Fat: 14 Saturated fat: 3.5 g Trans fat: 0 Carbohydrates: 52 g Sugar: 20 g (0 g added sugar) Sodium: 261 Fiber: 9 g Protein: 21 Cholesterol: 250 mg

blueberry pancakes collage

 

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  1. […] packing lunches, breakfast needs to be quick and easy. I have been prepping large batches of our Better For You Blueberry Pancakes for a nutritious, high protein breakfast that can be prepped in minutes. These are a much […]

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