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Blueberry Banana Pancakes

 
One serving costs about $2.27

$2.27 per serving

25 people like this recipe

25 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,lacto ovo vegetarian lunch,main course,main dish,dinner
spoonacular Score:60%

Spoonacular Score: 60%

 

You can never have too many morn meal recipes, so give Blueberry Banana Pancakes a try. This recipe serves 2 and costs $2.29 per serving. Watching your figure? This vegetarian recipe has 594 calories, 17g of protein, and 2g of fat per serving. If you have vanillan extract, banana, pastry flour, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 25 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. Try Blueberry-banana Pancakes, Blueberry-Banana Pancakes, and Banana Blueberry Pancakes for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
0.5 cups
0.5 cups banana
banana
some
some fresh blueberries
fresh blueberries
0.5 cups
0.5 cups egg whites
egg whites
0.5 cups
0.5 cups plain greek yogurt
plain greek yogurt
1 tsp
1 tsp salt
salt
0.75 cups
0.75 cups sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cups
0.5 cups whole wheat pastry flour
whole wheat pastry flour
0.5 tsps baking soda
0.5 tsps
baking soda
0.5 cups banana
0.5 cups
banana
some fresh blueberries
some
fresh blueberries
0.5 cups egg whites
0.5 cups
egg whites
0.5 cups plain greek yogurt
0.5 cups
plain greek yogurt
1 tsp salt
1 tsp
salt
0.75 cups sugar
0.75 cups
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cups whole wheat pastry flour
0.5 cups
whole wheat pastry flour

Equipment

sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Mix greek yogurt, 1/4 cup banana, egg whites & vanilla extract into a small bowl
  2. In a separate bowl combine flour, baking soda, sugar, & salt
  3. Combine and whisk till evenly mixed
  4. Fold in 1/2 cup blueberries
  5. Place 1/4-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.
  6. About 1-2 minutes on each side
  7. For the blueberry sauce:
  8. In a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes.
  9. Note: I used frozen blueberries for sauce and fresh for pancakes.
  10. Makes 8 pancakes total serving size 2
  11. Calorie per serving (4 pancakes total) 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.26
Ingredient
½ cups banana
some fresh blueberries
½ cups egg whites
½ cups plain greek yogurt
¾ cups sugar
1 teaspoon vanilla extract
½ cups whole wheat pastry flour
Price
$0.10
$2.33
$0.74
$0.71
$0.21
$0.30
$0.15
$4.53

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
576 Calories
17g Protein
1g Total Fat
129g Carbs
11% Health Score
Limit These
Calories
576
29%

Fat
1g
3%

  Saturated Fat
0.27g
2%

Carbohydrates
129g
43%

  Sugar
96g
107%

Cholesterol
2mg
1%

Sodium
1558mg
68%

Alcohol
0.69g
4%

Get Enough Of These
Protein
17g
34%

Manganese
1mg
92%

Selenium
36µg
52%

Vitamin B2
0.56mg
33%

Fiber
7g
31%

Vitamin K
29µg
28%

Vitamin C
17mg
21%

Phosphorus
209mg
21%

Vitamin B6
0.37mg
19%

Magnesium
72mg
18%

Vitamin B1
0.23mg
15%

Potassium
531mg
15%

Copper
0.27mg
13%

Vitamin B3
2mg
13%

Iron
1mg
10%

Zinc
1mg
9%

Folate
35µg
9%

Calcium
81mg
8%

Vitamin B5
0.77mg
8%

Vitamin E
1mg
7%

Vitamin B12
0.43µg
7%

Vitamin A
108IU
2%

covered percent of daily need

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