BANANA PANCAKES

Banana Pancakes image

I prefer this recipe for pancakes to plain ones any day! The blueberry sauce is the perfect topper.-Helen Dresen, Cross Plains, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 11 pancakes and 1-1/2 cups sauce.

Number Of Ingredients 11

Previous Next

Ingredients

BLUEBERRY SAUCE:
1 can (6 ounces) pineapple juice
1 tablespoon quick-cooking tapioca
2 tablespoons sugar
2 cups fresh or frozen blueberries, thawed
PANCAKES:
1 cup biscuit/baking mix
1 egg, lightly beaten
1/2 cup milk
1 teaspoon vanilla
3 medium ripe bananas, cut into 1/4-inch slices

Steps:

For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness., For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce.

Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 329mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #15-minutes-or-less #time-to-make #course #preparation #occasion #pancakes-and-waffles #breakfast #easy #kid-friendly #dietary #brunch