Banana and Blueberry Pancakes with Cinnamon-Vanilla Butter

Makes approx. 7 servings (14 pancakes)



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



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.