Banana and Blueberry Pancakes with Cinnamon-Vanilla Butter
Servings: 7servings (14 pancakes)
Ingredients
Banana and Blueberry Pancakes
1-1/2cupsall-purpose flour
2tablespoonssugar
2teaspoonsbaking powder
1/2teaspoonsalt
1egglightly beaten
1-1/4cupsfat-free milk
3medium ripe bananasmashed
1teaspoonvanilla extract
1-1/2cupsfresh or frozen blueberriesIf using frozen blueberries, do not thaw
Maple syrupoptional
Powdered sugaroptional
Cinnamon-Vanilla Butter
1/4cupunsalted buttersoftened
1/2teaspooncinnamon
1/4teaspoonvanilla extract
Instructions
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.