Banana Pancakes with Quick Blueberry Sauce

This healthier, high-protein spin on pancakes will quickly become a breakfast favorite! A simple, antioxidant-loaded blueberry sauce replaces sugary maple syrup.

PER SERVING 248 CALORIES      TOTAL TIME 30 MINUTES     GROCERIES 6 INGREDIENTS

Makes: 2 servings

Serving size: 4 pancakes and ¼ cup sauce

FOR THE SAUCE

½ cup frozen blueberries

2 tsp sugar

FOR THE BATTER

2 medium, ripe bananas, peeled

3 large eggs

⅛ tsp baking powder

Pinch of kosher salt

1. In a small microwave-safe bowl, combine the blueberries and sugar. Microwave for 60 seconds or until the sauce is hot and bubbly. Stir and set aside to cool.
2. In a medium bowl, mash the bananas and then add the eggs, baking powder, and kosher salt. Whisk well to combine.
3. Spray a large nonstick skillet with cooking spray and preheat over medium heat.
4. Scoop about 2 tablespoons of the batter into the skillet to form each pancake. Cook for 1 to 2 minutes per side and then transfer to a plate to cool. Repeat the process with the remaining batter.
5. Top with the blueberry sauce to serve. Store the pancakes and sauce separately in the fridge for up to 5 days.