How To Make Banana & Cinnamon Pancakes with Blueberry Compote
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
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In a large bowl, combine the mashed bananas, flour, sugar, baking powder, cinnamon, and salt.
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In a separate bowl, whisk together the milk, egg, and melted butter.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
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Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
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In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the mixture thickens slightly, about 5 minutes.
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Serve the pancakes with a spoonful of the blueberry compote on top.
Nutrition
- Calories : 309kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 67mg
- Sodium : 322mg
- Total Carbohydrates : 53g
- Dietary Fiber : 4g
- Sugar : 20g
- Protein : 8g
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