Banana Blueberry Pancakes | THM: E, GF, Low Fat

These Banana Blueberry Pancakes are a sweet way to start the day! So sweet, in fact, that you can’t even tell they’re made without sugar! They’re naturally sweetened through the use of super ripe bananas and blueberries that have been heated almost to bursting. 

I added a little Lakanto Golden Monkfruit Sweetener to my batter (or you can use xylitol 1:1, or Gentle Sweet in half the amount), and the result is a pancake sweet enough to eat hot off the griddle. No need to dress it up with sugar-free maple syrup for sweetness’ sake, but let’s be honest here: pancakes are meant to be doused! 

These Banana Blueberry Pancakes are also gluten-free if you use gluten-free oat flour. Don’t have oat flour? You can easily make it yourself by dumping gluten-free oatmeal in the blender and blitzing it into a powder. 

Speaking of blenders, the Banana Blueberry Pancake batter is entirely made up in one! That means a super smooth batter and very few dishes! Win-win. First puree your bananas, add all the other ingredients (except the blueberries) on top, give it a whirl until completely combined, and your batter is ready for frying.

After you pour your batter onto a hot, non-stick frying pan or griddle, sprinkle a few blueberries on the top of each pancake while the underside cooks. You can use fresh or frozen for this. Your pancake is ready for flipping when bubbles appear on the top and the edges begin to look dry. I recommend using medium heat (I set my burner to 5/10) for these so you don’t scorch the outsides before the middle is cooked. 

The recipe will yield a dozen, medium sized Banana Blueberry Pancakes. Trim Healthy Mama recommends limiting yourself to half a banana in an E meal, so that means you can have 2 pancakes per serving. You can make the whole batch and serve it to your family for breakfast, or freeze your leftover pancakes in an airtight container or bag with a piece of waxed paper between each one so they don’t stick together. They’re even better reheated in the toaster or microwave – a quick, make-ahead breakfast! 

Yield: 12 pancakes, 2 per serving

Banana Blueberry Pancakes | THM: E, GF, Low Fat

Banana Blueberry Pancakes | THM: E, GF, Low Fat

These pancakes are a delicious way to start a morning with energizing carbs! Banana and blueberry go so well together. There's so much natural sweetness in these pancakes, you may not even want to top it with sugar-free maple syrup. THM: E, GF, Low-Fat.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, peeled
  • 2 egg whites (1/4 cup)
  • 1 cup unsweetened almond or cashew milk
  • 1/3 cup 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour
  • 2 Tbsp xylitol or Lakanto 1:1 Classic Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • 1 tsp cinnamon
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Add bananas to a blender. Puree until smooth. Add in egg whites, nut milk, yogurt, vanilla, oat flour, sweetener, baking powder, and salt. Blend until completely combined.
  2. Pour batter by 1/4 cupfuls onto a lightly oiled hot griddle or frying pan. Sprinkle each pancake with several blueberries (if using frozen blueberries, do not thaw). Flip when bubbles form on top and edges begin to look dry. Cook until the second side is golden brown. Serve with sugar-free syrup if desired.

Notes

Notes: You can freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.

Looking for more Trim Healthy Mama pancake recipes? We love these ones, too!

French Toast Wraps (S)

Cinnamon Protein Pancakes (E)

Apple Flapjacks (E)

Best Low Carb Pancakes (S) 

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with this Cinnamon Protein Pancake recipe and I love how they turned out!

E meals often get a bad rap because some people don’t think they keep you feeling full for very long. Admittedly, it’s trickier to find a variety of lean protein sources to keep you satisfied in an E meal than in an S meal where both lean and fatty protein sources can be used without crossing fuels. But, if you can get a proper balance of lean protein and healthy carbs without the use of fat, E meals are life changingespecially if you’re a Mom, pregnant, and otherwise feeling run down and tired! E meals give you energy!

To be sure I felt full, I put 3 of these fluffy pancakes on my plate after I made them, topped them with a wonderful blueberry compote (recipe below), and a little low-fat whipped cream. Wouldn’t you know it, I could only eat one, and my hubby ran into the same problem!

There’s so much protein in these Cinnamon Protein Pancakes from the collagen, egg whites, and fat free Greek yogurt, that we were stuffed after one pancake! You should be able to get 5-6 pancakes out of this recipe, so you’ll easily be able to serve 3-4 people….even 5, if you find them as filling as we did!

Alternatively, you can freezer these Cinnamon Protein Pancakes and warm them up in a toaster oven or microwave as needed! A great prep ahead E breakfast!

We love these Cinnamon Protein Pancakes with a fruit compote. I’ve included the recipe for a blueberry compote here, but you could use almost any fruit, or a mix of them, fresh or frozen, since this is an E meal anyway! Berries, peaches, pears, apples…anything goes.

Natures Hollow Sugar-Free Maple Flavored Syrup, 10 Ounce (Pack of 2)

Or, douse these pancakes in a sugar-free maple syrup if that’s your thing. Nature’s Hollow is plan-approved.

Yield: 5-6 pancakes

Cinnamon Protein Pancakes | THM: E

Cinnamon Protein Pancakes | THM: E

Did you know you can make fluffy pancakes with collagen?! I discovered this somewhat by accident when experimenting with these Cinnamon Protein Pancakes, and I love how they turned out! A THM E.

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

  • 1 cup oat flour
  • 2 tbsp collagen
  • 1 tbsp xylitol (OR 1/2 tbsp Gentle Sweet)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup egg whites (5-6 egg whites)
  • 4 tablespoons 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 teaspoon butter or coconut oil
  • BLUEBERRY COMPOTE
  • 2 cups fresh or frozen blueberries
  • 2 Tbsp lemon juice
  • optional: sweetener to taste
  • 1/2 tsp xanthan gum

Instructions

  1. In a bowl, mix oat flour, collagen, baking powder, and cinnamon until fully blended. Add egg whites and Greek yogurt to the bowl and beat until a batter-like consistency is reached. Melt butter or coconut oil in a non-stick frying pan over medium-high heat.
  2. Pour in batter by 1/4 cup-fulls and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
  3. To make the blueberry compote, bring blueberries, lemon juice, and optional sweetener to a boil in a saucepan. Remove from heat and whisk in xanthan gum until thickened. Pour over pancakes and enjoy!
  4. Optional: garnish with Fat-free Reddi Whip.

Looking for more yummy, on-plan pancakes?! Try these on for size!

Best Low-Carb Pancakes | THM: S 

Apple Flapjack Pancakes | THM: E

Best Low Carb Pancakes | THM: S

best-low-carb-pancakes

Everyone needs a good waist-friendly pancake they can douse in naturally sweetened whipped cream, chocolate, and raspberries.

I wasn’t a fan of the Bring Da Buttah pancakes in the Trim Healthy Mama Cookbook, so I took a few cues from my favorite E Trim Healthy Pancakes on the page before and made them S compatible instead.

best-low-carb-pancakes-3

Everything gets dumped and whirred in the blender, so it’s super easy and there’s very little clean-up. Instead of egg whites, I used whole eggs; instead of cottage cheese, I used ricotta cheese; instead of oat flour, I used a combination of almond and coconut flours. A bit of vanilla, baking powder, sweetener, salt, butter (and I added a wee bit of cinnamon, but you can leave that out, if you’d like) finished it off.

The Best Low Carb Pancakes | THM S

The Best Low Carb Pancakes | THM S

Ingredients

  • 3 eggs
  • 1/2 cup ricotta
  • 1/3 cup almond flour
  • 2 T coconut flour
  • 1/4 tsp mineral salt
  • 1/2 Tbsp melted butter
  • 1 tsp vanilla extract
  • 1 Tbsp xylitol
  • 1/2 tsp baking powder
  • OPTIONAL: 1/2 tsp cinnamon

Instructions

  1. Dump all ingredients in the blender and blend until smooth. Pour batter by 1/4 cup fulls onto hot, well-greased non-stick griddle and heat until bubbles form on top of pancakes. Flip once and cook for a minute or two on another side.

best-low-carb-pancakes-thm


Apple Flapjack Pancakes | THM: E

apple-flapjack-pancakes-thm

These Apple Flapjack Pancakes are a delicious way to start of the day in THM E mode! Initially, I tried adding chunks of apple to the original Trim Healthy Pancake recipe in the Trim Healthy Mama Cookbook. They fell apart, so I started from scratch, starting with whole, old fashioned oats instead of oat flour, adding applesauce as a binding agent, grating the apples, instead of dicing them, adding a bit more liquid (cashew or almond milk will do) and cinnamon for flavoring.

apple-flapjack-pancakes-thm-e

The result were pancakes that our kids inhaled in seconds before begging for more! This recipe serves two (4 pancakes), but can be easily doubled or tripled as needed.

Yield: 4 pancakes

Apple Flapjack Pancakes | THM: E

Apple Flapjack Pancakes | THM: E

These Apple Flapjack Pancakes make a great E breakfast!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3/4 cup old fashioned oats
  • 1/2 cup low-fat cottage cheese
  • 1/3 cup egg whites
  • 2 Tbsp unsweetened cashew milk (or almond milk)
  • 1 Tbsp xylitol
  • 1 Tbsp unsweetened apple sauce
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 apple

Instructions

  1. Blend all ingredients except apple together in blender.
  2. Grate unpeeled apple with cheese grater (I used a true Canadian apple - the Macintosh!). Place grated apple in a fine sieve, hold over sink and squeeze out excess liquid by pressing a paper towel over top. Fold dried, grated apple pieces into pancake batter.
  3. Pour batter by 1/4 cup fulls onto the lightly greased non-stick griddle. Cook pancakes over medium heat. When edges begin to look dry, flip over and cook the other side.

Notes

Serve with sugar-free syrup, stevia-sweetened 0% Greek yogurt, and/or apple slices!

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