| 1 | cup | whole-wheat flour |
| 1/2 | cup | all-purpose flour |
| 2 | TBSP | sugar |
| 2 | tsp | baking powder |
| 1/4 | tsp | salt |
| 3 | very ripe medium bananas | |
| 1 | cup | nonfat milk |
| 1 | egg | |
| 1 | tsp | vanilla extract |
| 1-1/2 | cups | frozen blueberries (do not defrost) |
| 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 until blended. Add dry ingredients to banana mixture and mix until just blended (tiny lumps should appear, do not over mix). Ladle 3 TBSP of batter onto hot griddle for each pancake. Top each with 1-2 TBSP of blueberries. When bubbles appear around the edges of the pancakes (2-3 minutes), flip and cook for another 1-2 minutes. Transfer pancakes to a warm plate in a 250 F oven to keep warm. Serve pancakes with maple syrup over top. Yield: 4 servings | ||
Food Guys says:
This dish was ok. The blueberries were a little bitter for my liking and the bananas seemed to dominate the cake portion. I suppose that I would try them again, but just plain pancakes would also be good enough for me.
I rank this one:
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Food Gal says: The blueberries in this dish came across rather tart and the bananas had a strong flavor. I didn't really feel like the two fruits blended together well in this pancake. The whole wheat flour didn't really have any advantages in my mouth over white flour in terms of taste. These pancakes were not bad, but I have had better. They were a little gooey inside. A few days later, food guy came to the realization that he may not have added the proper amount of milk, whoops! I rank this:
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