Here's another one of my blueberry dishes that I made while we were up to our eye balls in blueberries. I have made them twice now and they are delicious. I, being the mom that I am, used whole white wheat flour instead of all purpose, so you could easily substitute the white flour back in if your hear desires to do so. I also made some of these with just chocolate chips instead of blueberries and they turned out good too. No complaints from the boys. See that yummy looking blueberry syrup topping these pancakes? I'll be sharing that recipe tomorrow. I think I could eat that stuff by the spoonful!
Blueberry Banana Pancakes
adapted from Real Mom Kitchen
2 cups whole white wheat flour (could use all purpose)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (substitute here)
1 medium-large banana, mashed
2 large eggs
1/4 cup vegetable oil (I used canola.)
container of fresh blueberries
Mix dry ingredients together in medium bowl. Combine eggs, buttermilk, banana and oil in a separate bowl and stir just until blended. Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy. Lightly coat skillet with oil. Heat to medium low. Drop 1/4 cup of batter onto heated skillet, spreading out to even the batter out. Sprinkle with some fresh blueberries. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. Flip over and cook another 2 minutes until golden brown. Serve warm with maple syrup and butter or with homemade blueberry syrup. Makes 10-12 pancakes.