Two of my favorite fruits in one pancake! The addition of the cinnamon-vanilla butter makes these already amazing pancakes extra special. We love breakfast and I’m always looking for new ways to change up pancakes! YUM! They turned out as beautiful as they look and absolutely delicious!
1-1/2 cups 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 (If using frozen blueberries, do not thaw)
Maple syrup, optional
Powdered sugar, optional
1/4 cup unsalted butter, softened
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside.
For pancakes: In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.
Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.
Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.
Banana and Blueberry Pancakes adapted from Taste of Home. Source & photo by Georgia @ thecomfortofcooking.com