Banana Pancakes Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 274
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 329 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 4 g
  • Protein:
  • 5 g


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Banana Pancakes

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SERVINGS: 5

CATEGORY: Dessert

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • BLUEBERRY SAUCE:
  • 1 can (6 ounces) pineapple juice
  • 1 tablespoon quick-cooking tapioca
  • 2 tablespoons sugar
  • 2 cups fresh or frozen blueberries, thawed
  • PANCAKES:
  • 1 cup biscuit/baking mix
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 medium ripe bananas, cut into 1/4-inch slices

Directions:

For the sauce, combine the pineapple juice and tapioca in a saucepan; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.
    For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce. Yield: 11 pancakes and 1-1/2 cups sauce.

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