Low fat Blueberry Pancakes

These pancakes are packed full of blueberries that have an explosion of flavour every time you bite into one. I’m not a huge pancake lover, but when a good 1/2 of it consists of fresh fruit, I can’t resist. I ate these today right after I made them and they don’t even need any accompaniment, in my opinion. Just eat as is…maybe add a fresh blueberries on top for good measure. You could exchange the blueberries for raspberries, blackberries, or strawberries or apples or …ok, well let’s just stick to blueberries for now.

Low fat Blueberry Pancakes
  • ¾ cup whole grain flour
  • ¼ cup oat bran & wheat bran
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 scoop of Chia seeds (around 1½ tbs)
  • 1 cup unsweetened Almond milk (might need a add a few more tbs of milk if your mixture is too thick)
  • 1 medium/large banana
  • A few tbs of unsweetened Apple Sauce
  • 3-5 drops Sweet Leaf Vanilla Creme Stevia
  • Fresh blueberries - go nuts with the amount! - I used about 2 cups.
  • Extra Virgin Olive Oil
  • Optional: A squeeze of lemon juice
  1. Get out a a large bowl and a spatula. Peel and add in the banana and mash with a fork. It doesn't have to be crazily mashed, but enough so that it'll help keep the mixture together.
  2. Then add in the flour, oat bran, wheat bran, baking soda, sea salt, almond milk, apple sauce and vanilla extract. Start mixing everything together and finally add in the blueberries and mix again. Add in a bit more apple sauce or almond milk if your mixture is too thick, although my consistency wasn't really runny - it was quite thick, so just experiment.
  3. Put a bit of olive oil on a non-stick skillet and heat to medium-low. Scoop ¼ cup of the mixture and pour onto the skillet. I cooked three at a time for about 3 minutes on each side. When the edges begin to be a bit crispy looking, that's a good indication of when to flip.
  4. Then eaaaaaat them! 🙂 Enjoy the blueberry goodness.

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