Banana Blueberry Pancakes

Name: Banana Blueberry Pancakes
Total time: 25 min
Yield: 20 servings
Cuisine: Indonesian
Ingredients: 3 eggs; 1 cup milk; 1 tablespoon vanilla extract; ½ cup light brown sugar; 2 cups all-purpose flour*; 4 teaspoons baking powder; ½ teaspoon kosher salt; ½ teaspoon cinnamon; ¼ cup melted butter; 4 small ripe bananas, mashed (about 1½ cups worth); 2 cups blueberries; 1½ cups brown rice flour; ⅔ cup tapioca starch; ¼ cup potato starch; butter; maple syrup; whipped cream; banana slices; blueberries

Naturally sweet and bursting with blueberry freshness, banana blueberry pancakes are a weekday breakfast must.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

20 servings

3 eggs
1 cup milk
1 tablespoon vanilla extract
½ cup light brown sugar
2 cups all-purpose flour*
4 teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ cup melted butter
4 small ripe bananas, mashed (about 1½ cups worth)
2 cups blueberries
1½ cups brown rice flour
⅔ cup tapioca starch
¼ cup potato starch
butter
maple syrup
whipped cream
banana slices
blueberries

Steps

Heat an electric griddle to medium high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, and bananas.
Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Top with blueberries.
Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.