- 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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"Excellent! I used 2 bananas and felt that was just right. I wish that I had mashed them more thoroughly and next time I would add a little cinnamon. Otherwise I followed the recipe and myself and both kids devoured them. Made about 15 medium sized pancakes and took about 30 minutes to cook them all. Quick and delicious!"
"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. :-)"