Banana Pancakes

Name: Banana Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 11 pancakes and 1-1/2 cups sauce.
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, lightly beaten; 1/2 cup milk; 1 teaspoon vanilla; 3 medium ripe bananas, cut into 1/4-inch slices

I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.—Helen Dresen, Cross Plains, Wisconsin

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, 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.

Nutrition Facts

2 each: 274 calories, 6g fat (2g saturated fat), 46mg cholesterol, 329mg sodium, 53g carbohydrate (30g sugars, 4g fiber), 5g protein.

Originally published as Banana Pancakes in Country Woman May/June 2003

Reviews

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redhen1970

Apr 28, 2017

With or without the syrup these are very good! A nice change to our normal pancake breakfast.
jgrossmueller

Apr 7, 2013

very good!!! you could almost eat them without the syrup.