Blueberry Banana Protein Pancakes

Everyone has their favorite breakfast food, that one thing that makes their mouth water no matter what. For me, that dish is warm fluffy pancakes infused with blueberries and bananas. I've loved pancakes since I was a kid. I use to beg my mom to take me to McDonald's, don't kid yourself you know those pancakes were the bomb! I still remember how they smell. In today's world, I don't eat fast food or junk food, but those memories are a reflection of when I first fell in love with those savory, sweet fluffy cakes! I'd like to share with you my favorite brand of pancakes with my own personal simple twist.

I first stumbled across my favorite brand Krusteaz about 4 to 5 years ago when I started to really kick my healthy eating up a few notches. These literally are the best pancakes and anyone who has ever tried any of pancakes will tell you the same. Krusteaz has branched out over the past few years making a variety of pancake mixes, my favorite is the Krusteaz Buttermilk Protein Mix, loaded with 15 grams of protein and whole grains these keep me full and fueled after a workout. A second favorite is the Krusteaz Buttermilk Gluten Free Pancake Mix. Having an autoimmune disease I try to shy away from gluten where I can, and honestly too much gluten isn't good for anyone.

Let's get to mixing! Now as any good box it comes with instructions, but I cook with love, and when you do that there is no exact recipe.

What you will need for these fluffy pancakes:

  1. Almond milk

  2. 1 Banana

  3. Large brown egg

  4. 1/2 a cup of blueberries or as many as you like

  5. Olive oil

  6. Pancake mix

Grab your favorite bowl and add in your banana and mash it with a fork until it is nice and smooth. It's ok to have a few lumps it does not have to be perfect it will smooth out once you add everything else.

Next, add your one egg and whisk until smooth, if you want to make cut the dairy make a flaxseed egg. All you need in a separate bowl is 1 tbsp of flaxseed and 2.5 tbsp of water. Whisk away and then add to your banana.

Drizzle in a little olive oil (1 tbsp), pour in 1/2 a cup of mix and a little almond milk and stir. Now you might need to add more milk and pancake mix to get it to a creamy smooth texture, nobody wants watery pancakes.

Add in whatever fruit you like I am sold on blueberries and their antioxidant goodness.

Stir in the blueberries, heat up your non-stick skillet/device oil it evenly with olive oil, and get to work. Make sure you have a heat resistant spatula on standby.

Scoop out your pancake batter onto your heated skillet on medium heat so they won't burn and let the magic work. Now I make four pancakes at a time, two for two days so I make mine a pretty good size about the size of my hand, but you do you.

It's getting hot in the kitchen! Once you see your pancakes look like this and start to rise flip them over baby! Let them cook another minute or so, flip one more time for about 30 seconds, and plate those bad boys.

Top with your favorite plant-based butter and organic syrup. I loved Earth Balance plant butter and organic pure syrup from my local H-E-B brand!

Happy eating! Now go dig into those flapjacks!