Have you ever dreamed of blueberry covered pancakes on a chilly winter morning? Oh I woke up and said it! I have to have these. My goal was to make them as healthy as possible so I could enjoy this delicious craving– guilt free!!
Growing up, my mom was a breakfast cook for our local restaurant. I loved all things gourmet pancakes. You can give me chocolate chip pancakes, blueberry pancakes, peanut butter syrup pancakes, pumpkin, cinnamon roll pancakes…. you name them- I will eat them! Have I ever mentioned I am a recovery, childhood obesity woman? Now you know why my obsession is real!!!
I still absolutely love pancakes, I just cook low carb breakfast choices instead or choose the lighter fare at restaurants. I miss pancakes. I had such a craving for them I had to make them. I couldn’t resist bringing my favorite recipe to you so you can be guilt free and love up on these!!
- 1/2 cup Rolled Oats
- 1/2 cup blueberries (frozen or fresh)
- 1/2 Bananas (ripe)
Baking & Spices
- 1/2 Tsp Vanilla
- 1/2 tsp Baking Powder
- 1/2 cups Dannon Light & Fit Vanilla yogurt
- 1 Egg
This recipe is soooo simple!! You will love making it!!
In your blender, combine the yogurt, egg, vanilla, baking powder, banana, and rolled oats together. Blend until a smooth consistency.
Heat up your pan or griddle you will be using to make your pancakes.
In a small sauce pan- add the blueberries and turn on low heat to begin warming them and til they become juicy.
Pro- Tip: if you are making this recipe for many, turn your oven on 200 degree just enough to keep your pancakes warm for serving.
I always added just a little bit of butter to the top of my pancakes.
Get yourself a easy cleaning pancake perfection making griddle to make your mornings the best!!!
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