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Banana Pancakes

 Banana Pancakes
I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.—Helen Dresen, Cross Plains, Wisconsin
5 ServingsPrep/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 Eggland's Best Egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 medium ripe bananas, cut into 1/4-inch slices

Directions

  • For the sauce, in a large saucepan, combine the pineapple juice and
  • tapioca; 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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Banana Pancakes (continued)

Nutritional Facts: 1 serving (2 each) equals 274 calories, 6 g fat (2 g saturated fat), 46 mg cholesterol, 329 mg sodium, 53 g carbohydrate, 4 g fiber, 5 g protein.