Eggless Banana Blueberry pancakes
Pancakes on a Sunday morning is a great real meal when the whole family gathers around the table and eat together. The best part about pancakes is its a healthy, delicious, quick, and easy to make breakfast.
Lumpy batter is always great to give a light and fluffy texture to your pancakes. Over mixing the batter makes the pancakes tough and dense.
I prefer adding berries to the pan instead of adding them to the batter. No matter how careful we are, stirring the berries into the batter causes a few to break and turning the batter to a grey-purple color.
I love pancakes with some fresh fruits around and brown sugar syrup at the top which adds to the taste.
Eggless Banana Blueberry pancakes
Course: Breakfast || Prep Time: 10 minutes || Cook Time: 15 minutes || Servings: 6 Person
INGREDIENTS
- 1 cup Whole Wheat flour
- 1/4 tsp. salt
- 1 tbsp. Baking Powder
- 1 tbsp. Sugar
- 1 Banana Ripe
- 1 cup milk + 2 tbsp. milk
- 1/2 tsp. butter
- 1/2 cup Blueberry
INSTRUCTIONS
- In a bowl sift together the dry ingredients – Flour, baking powder , salt and sugar
- In a separate bowl, whisk together milk , melted butter and mashed banana until smooth. Then add flour mixture to it. Don’t over mix, it comes out best when the batter is a little lumpy.
- Heat and grease the griddle or pan. Pour approximately 1/4 cup of batter to make each pan cake. Scatter blueberries on the top of the batter.
- Cook pancakes until bubbles form , then using thin, wide spatula flip pancakes and cook until second side is golden brown.
- Serve hot pancakes with fresh blueberries and banana slices and Syrup at the top.
RECIPE NOTES
This recipe also turn out great with butter milk instead of milk.
