- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1-1/4 cups fat-free milk
- 3 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1-1/2 cups fresh or frozen blueberries
- Maple syrup, optional
- In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: 14 pancakes.
Reviews for Banana Blueberry Pancakes
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"We really enjoyed these pancakes. They were very thick, but still delicious and cooked completely. Next time I might try adding a little extra milk.."
"These are very good pancakes. I doubled the recipe and prepared the cakes on my griddle that I buttered. I didn't have any banana so I just used fresh blueberries. My batter was the perfect consistency., but if your batter is too thick a little extra milk should do the trick. The pancakes were easy to make and my family really enjoyed them. Next I make these I will try with banana."
"The pancakes were very tasty but super thick. As written the batter was almost scone like. I added a little extra milk (1/4 cup?) and it made the the mixture workable. I prefer thinner pancakes because they are easier to cook. The positives were: they tasted so good I didn't use syrup, they were very filling, and close to being healthy."
"We enjoyed these a lot; I did, however, add 2 Tablespoons melted butter and I used whole milk since I used buckwheat flour instead of whole wheat. They were healthy and tasty - a winner! I'll make them again for sure. :-)"
"I only had self rising flour, so I used that and omitted the baking powder. And I used 2 bananas instead of 3 and it was perfect! My 5 year old daughter and my picky husband loved them. I put just a tad bit of syrup on mine and they were delicious! Saving this recipe and using again!"