Monday (?) Sustenance: Blueberry Banana Pancakes
Yeah, we’ll go with that.
Happy Labor Day! Hope you all enjoyed the weekend.
What is better on a low-key weekend activity than making pancakes? It seems like a luxury to have enough time in the morning to prepare anything more than pouring cereal in a bowl. But with this extra time, I decided to take some quickly browning bananas and put them to good use.
Blueberry Banana Pancakes via Shape
- Nonstick cooking spray
- 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 medium bananas
- 1 cup nonfat milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen blueberries (do not defrost)
- 4 tablespoons maple syrup
Preheat oven to 250 degrees F. Coat a griddle or large nonstick skillet with cooking spray and preheat. In a medium bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside. In a large bowl or food processor, mash bananas until mushy. Add milk, egg and vanilla and mix or process until blended. Add dry ingredients to banana mixture and mix or process until just blended (tiny lumps should still appear; do not overmix or pancakes will be tough). Ladle 3 tablespoons of banana pancakes batter onto hot griddle for each pancake. Top each with 1/2 tablespoon of blueberries. When bubbles appear around the edges of the banana blueberry pancakes, after about 2-3 minutes, flip and cook 1 minute. Transfer the banana blueberry pancakes to a warm plate and keep warm in a 250 degree F oven while you cook remaining pancakes.
*These were awesome served with a light dusting of powder sugar and just a teeny bit of syrup. Perfect holiday weekend breakfast.*
We had a fun weekend overall. We caught a football game Saturday and had coffee with a friend. Mox had the most epic puppy playdate including a swim in the river. And, he went successfully off-leash! Atta boy, Mox!
And our holiday weekend was capped off with happy hour and lots and lots of sunshine.