How to Make Simple Banana Blueberry Sourdough Pancakes (Fruit Sweetened, Diabetic Friendly)

These pancakes are easy to make, and you can mix up the batter, refrigerate it overnight, and make the pancakes the next morning for an easy breakfast. The recipe contains no refined sugar, plenty of beneficial fiber, and is great if you're on a diabetic diet or want to "eat healthy." The pancakes are especially good topped with Greek yogurt and extra blueberries. I use frozen blueberries in the batter, which are readily available and less expensive, usually, than fresh berries, but you can use either. The pancakes keep well, and we save some for later in the week. Just pop a pancake in the toaster, and you'll have a quick weekday treat. Enjoy!

Simple Fruit-Sweetened Banana Blueberry Sourdough Pancakes (Diabetic Friendly)

Banana Blueberry Sourdough Pancakes (Diabetic Friendly) -- Serves 4+

1 cup of sourdough starter

2 tablespoons of canola oil

2 large eggs

1/2 cup of milk

2 tablespoons of date puree (barely cover a few pitted or 2 tablespoons of chopped

dates with boiling water, let them cool, and mash them with a fork to a puree)

2 very ripe bananas, mashed (about 1 cup)

1 1/2 cups of white whole-wheat flour, divided

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/2 cup of frozen blueberries (no need to thaw)

In a large bowl whisk together well the starter, oil, eggs, milk, date puree, and bananas. With a sturdy spoon stir in one cup of white whole-wheat flour, the salt, and the spices. Stir in the blueberries until combined. Cover the mixture and let it sit out on the counter for a couple of hours, if possible, then stick the mixture in the refrigerator overnight. (If you want to make the pancakes immediately, add the remaining 1/2 cup of white whole-wheat flour and 2 teaspoons of baking powder to the batter, stir them in well, and proceed with making the pancakes). After refrigerating the batter, the next morning, stir in the remaining 1/2 cup of white whole-wheat flour. Heat a large non-stick pan over medium-high heat and spritz it with a little canola oil. When the pan is hot, add dollops of the batter to the pan (I use about 1/4 cup for each pancake), and, with a spatula or the back of a spoon, spread the batter out a little (to about 1/4-1/2-inch thick). Let the pancakes cook for 3-5 minutes or until light brown on the bottoms and the tops have taken on a slightly matte appearance. Then flip the pancakes and let them cook another few minutes or until done. Keep the cooked pancakes warm while you repeat the cooking process with the remaining batter.

Simple Fruit-Sweetened Banana Blueberry Sourdough Pancakes (Diabetic Friendly)

Simple Fruit-Sweetened Banana Blueberry Sourdough Pancakes (Diabetic Friendly)