Serving Details
- Yields: 4 servings
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Recipe Description
These fluffy pancakes are infused with the natural sweetness of bananas and the warm spice of cinnamon. The blueberry compote adds a burst of fruity flavor.
Ingredients
For the Pancakes:**
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Blueberry Compote:**
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
Make the Pancakes:**
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the mashed banana, egg, milk, melted butter, vanilla extract, and cinnamon.
- Combine the wet and dry ingredients, mixing until just combined.
- Heat a large skillet or griddle over medium heat and lightly grease.
- Pour 1/4 cup batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
Make the Blueberry Compote:**
- In a small saucepan, combine the blueberries, sugar, and lemon juice.
- Bring to a boil, then reduce heat and simmer for 5-10 minutes, or until the blueberries have softened and the sauce has thickened.
Serve:**
- Serve the pancakes hot with a generous serving of blueberry compote.
- You can also add maple syrup, whipped cream, or a dollop of yogurt.
Tips
- For extra flavor, add a pinch of nutmeg or cardamom to the batter.
- To make the pancakes extra fluffy, let the batter rest for 10-15 minutes before cooking.
- You can use any type of berries for the compote, such as raspberries or strawberries.
Nutritional Information (Approximate per serving):
- Calories: 300
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 15g
- Protein: 5g
