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
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.
Printed from www.TheComfortofCooking.com