Banana Pancakes with Blueberry Sauce

I’ve really been working hard to clean up my eating again (summer through me off completely) and these Banana Pancakes with Blueberry Sauce have helped curb my carb addiction and sweet-tooth!  Breakfast is probably the hardest meal for me to eat “clean” and always has been!  I love carbs: I love cereal, muffins, hash browns…anything in the carb family, sign me up for them!  So, when I’m attempting to eat clean and whole, it’s incredibly difficult to find suitable foods!

I’ve done lots of eggs, baked oatmeal, but I’m not a smoothie person and usually eat breakfast on the go or at the office so I need something that can either be cooked in the microwave or warmed-up!  I’ve tried several homemade pancake recipes: whole wheat, protein, cottage cheese..you name it, I’ve tried it!  One of the major problems with a lot of healthy pancake recipes is that they dry out if they aren’t eaten right after they are cooked.  So, reheating them tends to take the luster out of them.

A couple weeks ago, I was determined to develop a pancake recipe that I liked but that also reheated well!  Well, I did it!  Using just a few ingredients, this recipe for banana pancakes is very light, but moist!  They have a strong banana flavor, so if you don’t like bananas, I’d keep looking!  But, they are also super easy.  They freeze well and stay very moist when warmed in the microwave!  And…at only 81 calories per pancake, you can eat several without feeling guilty!! Score!

A couple notes: I use my Tupperware Power Chef to get my bananas super smooth and it makes it so easy!  If I’m only making a half batch, I’ll throw the rest of my ingredients in the power chef as well to mix it all up!  That makes it even easier!  Letting the batter rest before cooking up your cakes is very important!  It will be very runny otherwise!  Also, the “no peak” rule applies to cooking up these pancakes!  Because of the consistency, leaving them alone while they cook is very important…otherwise, they get very sticky and messy!  They’ll smell amazing and it’ll be hard to leave them be, but I strongly encourage it!  😉

Now, onto the blueberry sauce!  While I can easily eat these pancakes plain, some days a girl just wants her pancakes slathered in an ooey, gooey sauce!  I’m actually not a huge pancake syrup fan, but as I stared at some fresh blueberries in my fridge the other day, it all became clear to me!  So, I created this simple and yet amazingly delicious blueberry sauce!

Into a saucepan (over medium heat), I put 1 cup of fresh blueberries and 1/4 cup honey.  The amount of honey you use is completely up to you!  If you don’t want it quite as sweet, you can definitely reduce the amount (I’ll actually be reducing it to about 3 tablespoons next time).  Once the blueberries started to warm, I used my Pampered Chef Mix & Chop to break them up and work the juices out of them.  I very much enjoy the small pieces of actual blueberries in my sauce, but if you don’t, I would recommend using a food processor or chopper before putting them in your sauce pan!

Once they were broke up, I brought the berries and honey up to a rolling boil.  At that point, I sprinkled in just a little cornstarch!  It’s completely up to you how much as depending on how thick you want your sauce.  If I were to guess, I used between 1 teaspoon and 1 1/2 teaspoon.  I whisked it together well and let it boil for about 1 more minute, then removed it from heat and divided it into 4 Tupperware minis for easy transport and storage!

I put two pancakes into Tupperware containers to take to work and reheat for 1 minute in the microwave and the sauce for 30 seconds.  They are so delicious and help fill that crazy carb and sweet void in my life!  I’ll never be the same!