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Banana Blueberry Corn Pancakes with Agave Syrup

You've been working hard all week. Wake up your Saturday or Sunday Morning with a good, but healthy treat.

Makes 10 pancakes. Serving size is 2 pancakes.


3/4 cup white whole wheat flour
1/2 finely ground cornmeal
2 tsp baking powder
1/4 tsp kosher salt
1 large rip banana, mashed well
1 cup plus 2 tbsp low fat buttermilk
3 large egg whites
2 tsp canola oil
1 tsp pure vanilla extract
1 cup plus 2 tbsp blueberries
Agave or maple syrup for serving

In a large bowl, whisk together the flour, cornmeal, baking powder and salt. In a separate bowl, combine the mashed banana, buttermilk, egg whites, oil, and vanilla. Add the flour mixture to the banana mixture and stir. Do not over mix. Fold in the blueberries, gently. Heat your non-stick griddle or pan to medium heat. Lightly spray pan with oil. Scoop out about 1/4 - 1/3 of the batter to cook each individual pancake (depending on your preference). Cook on each side 2-3 minutes. 


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