Banana Blueberry Pancakes

Name: Banana Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20
Cuisine: American
Ingredients: 3 pieces Egg (3 eggs); 1 cup Whole Milk (1 cup milk); 1 tbsp Vanilla (1 tablespoon vanilla extract); ½ cup Light Brown Sugar (½ cup light brown sugar); 2 cup All-Purpose Flour (2 cups all-purpose flour*); 4 tsp Baking Powder (4 teaspoons baking powder); ½ tsp Kosher Salt (½ teaspoon kosher salt); ½ tsp Cinnamon (½ teaspoon cinnamon); ¼ cup Butter (¼ cup melted butter); 4 pieces Banana (4 small ripe bananas, mashed (about 1½ cups worth) + banana slices); 2 cup Blueberry (2 cups blueberries + blueberries); 1 ½ cup Brown Rice Flour (1½ cups brown rice flour); ⅔ cup Tapioca Starch (⅔ cup tapioca starch); ¼ cup Potato Starch (¼ cup potato starch); 0 pieces Unsalted Butter (butter); 0 pieces Maple Syrup (maple syrup); 0 pieces Whipped Cream (whipped cream)

Banana Blueberry Pancakes - Breakfast (American)

25 minAmerican

Servings20

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Vegetarian
Pescatarian
Halal

Steps

1Heat 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.
2Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Top with blueberries.
3Cook 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.
4Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve.