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Blueberry-Banana Pancakes

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“From August 2003 issue of Shape. Delicious with or without the bananas, and good for the waistline too. I cook these nearly every weekend.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250 F.
  2. Coat a griddle or nonstick pan with cooking spray and preheat.
  3. In a medium bowl, combine both flours, baking powder, and salt.
  4. Mix well.
  5. In large bowl or food processor, mash bananas.
  6. Add milk, egg and vanilla and mix or process until blended.
  7. Add dry ingredients to banana mixture and mix until just blended.
  8. Lumps will be present but do not overmix or pancakes will be tough.
  9. Ladle 3 tbsp of batter onto hot griddle and top with 1-2 tbsp of frozen blueberries.
  10. Cook 1-2 pancakes at once, depending on griddle size.
  11. Cook 2-3 minutes until bubbles appear on the sides.
  12. Flip and cook 1 minute.
  13. Transfer pancakes to pan and keep warm in oven until all are done.
  14. Serve with syrup or butter.

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