MUNCH THIS: blueberry almond butter pancakes

I use to eat pancakes a lot growing up. Drenched in syrup, slathered in butter… You could hear yourself getting fatter (Tommy Boy reference for anyone who caught that). But then I grew up.
A couple of weeks ago, I thought that I would treat myself and get some pancakes for breakfast. It had all the above stated necessities. About two seconds after I finished eating it, I wanted to puke. I felt so… Icky inside. It didn’t even taste as good as I remembered. I guess eating cleaner caused my taste buds to prefer the healthier foods and reject the heart attack on a plate foods.
Put I still like the idea of pancakes, so I didn’t give up on them.
A few days later, my sister in law introduced me to a cleaner, healthier version of the sinfully sweet breakfast treat. And it is my civic duty to pass the recipe on to my fellow health nut followers!

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Clean blueberry pancakes
serves 2

ingredients
1/2 cup almond butter
1 banana
2 eggs
1/4 cup frozen blueberries
1/2 cup fresh blueberries
2 teaspoons honey
1/4 cup Greek yogurt

1. Preheat the oven to 350 degrees.
2. Mix together the first three ingredients really well. Once that is mixed, stir in the frozen blueberries. Put two tablespoon portions onto a greased cookie sheet. Bake for 10 minutes.
3. Sprinkle the top with the honey, blueberries and Greek yogurt!

** Try this out on a lazy Sunday morning. Make extra and store them in the fridge for the week! Just reheat them in the oven!

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One thought on “MUNCH THIS: blueberry almond butter pancakes

  1. Pingback: A bagel every now and then isn’t that bad… | Autumn, the Healthy Foody

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