Whole Wheat Blueberry Banana Pancakes

This healthy and hearty take on your traditional pancake will have your family asking for seconds without knowing how good they are for them! I first made these for my son when he was about 9 months old, and needless to say he's been "asking" for them every sense.  They are high in Omega 3s, fiber, potassium, antioxadents, calcium and protein.  What more could a parent ask for?

When I started making "real" food for my son I wanted to make sure what I was feeding him was healthy, hearty and of course delicious.  These pancakes are great to make over a weekend and freeze in individual zip locks for an easy healthy breakfast any day of the week.  Just reheat in a toaster oven or in a pan and serve!  

I package two pancakes per ziplock bag, label and date them and store them in the freezer.  If I can remember, I put one bag in the fridge the night before to defrost for my sons breakfast the next morning.  If I don't remember, I microwave them (2 pancakes) for 20 seconds and then put them in our toaster oven for a few minutes and a delicious breakfast is served! 

My son eats both pancakes with ease so I usually serve a side of yogurt, scrambled egg or cut up strawberries as well.  

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INGREDIENTS

1 1/4 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

2 tbsp wheat germ

2 tbsp ground flax seed

1 tbsp sugar (or sugar substitute) 

1 1/4 cup milk (whole or 2%)

1 egg

1/2 tsp pure vanilla extract 

1 banana

1 cup fresh blueberries

DIRECTIONS

Mix all of the dry ingredients in a large bowl.

In a separate bowl mix whisk the milk with the egg.  Smash the banana with a fork and add to the milk and egg mixture.  

Add the wet ingredients to the dry ingredients.  Mix until smooth, but do not over mix.  

Heat a griddle or skillet to medium heat, spray with non stick spray or coat with butter.  

Use a 1/3 measuring cup for the pancakes so they come out the same size.  Fill the measuring cup and pour onto griddle or pan.  

Add 5-6 fresh organic blueberries per pancake before flipping.  You will know when the cakes are ready to flip when they start to bubble (approx 2-3 min).  Let them cook for another minute on the other side.  Once cooked transfer them to a baking sheet to cool, or serve immediately.  

Yield- This recipe makes approximately 15  3 inch pancakes.   

From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!