My kids wanted pancakes for breakfast so I looked around my kitchen to see what kind I could make for them. I had a few blueberries left as well as a very ripe banana and some strawberries. I used my base recipe for cinnamon banana pancakes and added fresh fruit while cooking. I really like this batter, it’s healthy and very flavorful. I find that the pancakes take a bit longer to cook than regular pancakes but it’s worth it. They are really hearty and delicious without all the guilt. My kids and husband all agreed that this was a delicious breakfast.
Banana, Blueberry, and Strawberry Pancakes:
- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1 tbsp of sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup vanilla yogurt
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 large banana, smashed
- 2-3 strawberries, diced
- 1/2 cup fresh blueberries
How to Make Banana, Blueberry, and Strawberry Pancakes
Combine the flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring well to combine.
In another bowl, combine the yogurt, butter, eggs, banana, and vanilla together until creamy and well combined. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet then carefully place blueberries and strawberries on each pancake. Cook for 2-3 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned.
Top with fresh blueberries and strawberries and drizzle with maple syrup.
Click here for a printable version of this recipe – For the Love of Cooking.net