Prep 10 mins
Cook 15 mins
From August 2003 issue of Shape. Delicious with or without the bananas, and good for the waistline too. I cook these nearly every weekend.
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 very ripe bananas
- 1 cup skim milk
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄2 cups frozen blueberries
- nonstick cooking spray
- Preheat oven to 250 F.
- Coat a griddle or nonstick pan with cooking spray and preheat.
- In a medium bowl, combine both flours, baking powder, and salt.
- Mix well.
- In large bowl or food processor, mash bananas.
- Add milk, egg and vanilla and mix or process until blended.
- Add dry ingredients to banana mixture and mix until just blended.
- Lumps will be present but do not overmix or pancakes will be tough.
- Ladle 3 tbsp of batter onto hot griddle and top with 1-2 tbsp of frozen blueberries.
- Cook 1-2 pancakes at once, depending on griddle size.
- Cook 2-3 minutes until bubbles appear on the sides.
- Flip and cook 1 minute.
- Transfer pancakes to pan and keep warm in oven until all are done.
- Serve with syrup or butter.
These were delicious! My daughter requested pancakes this morning for breakfast, so I came to the computer to get my recipe for Banana Buttermilk Pancakes, when I decided to quickly scan todays newest recipes and saw this. Sure glad I did! I really like using recipes which include whole wheat flour for that extra nutrition, especially for my kids. The banana flavour combined with blueberries was very nice. These cooked up nice and puffy and light. May add a dash of cinnamon next time, but these are really great as is! Thanks for a healthy breakfast for my little ones!(Enjoyed by their Mommy too!:) )Will make great use of this recipe!
These were delicious. They were nice and fluffy. Thanks for posting.
I was not too impressed with these. I try different pancake recipes every week, and my kids will eat just about anythining in the form of a pancake - including their vegetables! This is the first pancake recipe that they have refused to eat. I cooked on my griddle heated to 350, as usual,and the first 4 pancakes I put on I left out the blueberries since I know my kids don't like them. They burned quickly, but when I took them off they were still gooey in the middle. The next 4 I flattened with the spatula after flipping and those cooked through okay, but were still darker than I like. The next 4 I sprinkled on the blueberries (because I love them) but when I went to take them off the griddle they stuck because of the blueberries and, despite how brown they were, they were also not done in the center. I tried one final pancake this time mixing the blueberries in the batter instead of just putting them on top. I cooked that one for well over 5 minutes and, though quite brown, it was mostly done in the center. I threw out the rest of the batter since my kids wouldn't eat the pancakes anyway, and it just wasn't worth taking the time to finish cooking them since the results were so poor. The flavor of the cooked portions of these panckaes was good (im my opinion), but they were just very hard to get cooked through properly.