Orange Blueberry Banana Pancakes

  • Yield: 6 servings


2cups self-rising flour
1/2cup whole-meal or stone ground plain flour
2tablespoons sugar
2 1/2cups nonfat milk
3ounces butter, melted and cooled or 3 ounces non-dairy butter substitute, melted and cooled, plus extra for the skillet
1-- egg, lightly whisked
16ounces Greek yogurt
-- Lemon juice, for preparing bananas
3-- bananas, sliced diagonally
4teaspoons brown sugar
1-- orange, sliced into rounds
1-- basket blueberries
-- Maple syrup, for drizzling
12-- fresh mint leaves, for garnish


  1. To make the pancakes: In a large bowl sift the self-rising flour together with the stone ground flour. Add the sugar and stir to combine.
  2. Make a well in the center and add the milk, melted butter and whisked egg. Mix until all ingredients are combined and the batter is smooth.
  3. Prepare a skillet very lightly with a little extra butter or cooking spray and put over medium heat.
  4. When skillet is heated, add 2 tablespoons of batter to the pan. Cook for about 2 minutes, or until bubbled begin to appear. Carefully flip pancakes over with spatula and cook for another minute. Transfer finished pancake to a warmed plate and cover with a towel. Repeat with remaining batter (10 to 12 pancakes total).
  5. Spread each pancake with a little Greek yogurt. Squeeze a little lemon juice over the sliced bananas.
  6. Stack the pancakes with banana slices and brown sugar in between in each stack of 2 pancake.
  7. Top each stack with 2 slices of orange and a good dollop of Greek yogurt. Drizzle with maple syrup if using and finish with blueberries and fresh mint leaves.
Recipe by Trudy of veggie.num.num.

Nutritional Info *per serving

  • Calories 440
  • Fat 13.3g
  • Saturated Fat 2.5g
  • Cholesterol 37mg
  • Sodium 200mg
  • Potassium 522mg
  • Carbohydrate 70.6g
  • Fiber 4.4g
  • Sugars 22.6g
  • Protein 11.2g