Banana And Blueberry Pancakes With Cinnamon-vanill... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Read more . YUM. They turned out as beautiful as they look and absolutely delicious. Source & photo by Georgia . Ingredients:
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 |
cinnamon-vanilla butter |
1/4 cup unsalted butter, softened |
1/2 teaspoon cinnamon |
1/4 teaspoon vanilla extract |
Directions:
1. For cinnamon-vanilla butter: Combine softened unsalted butter, cinnamon and vanilla extract in a bowl. Mix until well combined. Set aside.
2. 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.
3. 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.
4. Serve with maple syrup, sifted powdered sugar and/or cinnamon-vanilla butter, if desired.
5. Enjoy!
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