These are incredibly delicious. The banana in them makes them very moist. Pictured here made as banana and chocolate chip pancakes. I also added two tablespoons of syrup to a half cup of vanilla yogurt and used that as the topping. Awesome!! And while these are posted under breakfast, you have my permission to eat them any time of the day–especially dinner, because breakfast for dinner is the BEST.
Recipe from Comfort of Cooking (her pictures and blog are AMAZING).
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
1/4 cup unsalted butter, softened
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2 cup vanilla or plain yogurt (I used Dannon Light and Fit Vanilla)
2 tablespoons (or to taste) syrup
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, yogurt topping, and/or cinnamon-vanilla butter, if desired.