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

Time 30m

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

Number Of Ingredients 11

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.

*** Explore more Banana Pancakes Recipes »

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