Pancakes have never been very high on my breakfast hierarchy. My favorite has always been french toast, followed by waffles and pancakes after that (unless they are swedish pancakes, then they come out on top). I’ve been trying to incorporate healthier options into my diet, so I decided to give these banana pancakes a shot. With no added sugar, these pancakes are a great healthy alternative to the typical cereals, bars, and baked goods typically eaten for breakfast. I still love french toast and waffles, but my new favorite breakfast is blueberry banana pancakes.
1 tsp vanilla
½ cup quick oats
½ cup blueberries
Maple syrup (optional)
Start by mashing the bananas in a bowl.
Mix in the eggs, vanilla, and quick oats until combined.
Fold in most of the blueberries, the rest will be used later.
Place small scoops of batter on a pan or skillet and cook each side until brown.
Top the pancakes with greek yogurt and the rest of the blueberries.