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Banana Blueberry Pancakes
These banana blueberry pancakes are good for breakfast. The banana adds the right amount of moisture and sweetness while the blueberries add the tartness.
Course Breakfast
Cuisine Western
Keyword banana, blueberries, breakfast, pancakes, syrup
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12 pancakes
Calories 120 kcal
Author Liza Agbanlog
1 ½ cups all-purpose flour 2 tsp baking powder 2 tbsp sugar ½ tsp salt 1 large egg 1 ¼ cups fresh milk 1 tsp vanilla extract 3 ripe medium-size bananas , mashed 1 cup blueberries , fresh or frozen Maple syrup , optional
In a large bowl, whisk together the flour, baking powder, sugar and salt. Set aside.
In a separate bowl, beat the egg, milk and vanilla. Stir into the dry ingredients just until moistened (don’t over-mix). Stir in the mashed banana.
Heat a griddle or large frying pan over medium low heat. Grease with butter.
Drop the batter by ¼ cupfuls onto the prepared pan. Sprinkle top with a few blueberries.
Cook the pancakes till bubbles form on top, about 2 minutes. Flip them over, and cook till the other side is golden, about 1 1/2 to 2 minutes.
Serve as is or drizzled with maple syrup, if desired.
Calories: 120 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 16 mg | Sodium: 115 mg | Potassium: 255 mg | Fiber: 1 g | Sugar: 8 g | Vitamin A: 87 IU | Vitamin C: 4 mg | Calcium: 71 mg | Iron: 1 mg