Blueberry Banana Happy Face Pancakes Food

BLUEBERRY BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mash the bananas until they reach a liquid state.
• Whisk in the eggs.
• Heat butter or oil in a large skillet over medium heat.
• Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
• Allow to cool for a minute. Serve warm.
• Enjoy!

BANANA BLUEBERRY PANCAKES

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a second bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE

Steps:

• Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
• Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
• To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.

BLUEBERRY BANANA HAPPY FACE PANCAKES

Steps:

• Stir first four ingredients in medium bowl.
• Make a well in the center.
• Beat next four ingredients in a small bowl.
• Add to well.
• Stir until just moistened.
• If you are adding the blueberries to the batter, fold them in now.
• Pour 1/4 cup into non-stick frying pan for each pancake.
• Cook for about 30 seconds.
• I you did not add blueberries to batter, arrange blueberries on pancakes in a happy face.
• Turn pancakes over when edges start to dry and bubbles break on the surface.
• Cook until golden.

BANANA BLUEBERRY PANCAKES

Steps:

• Mix flour, sugar, baking powder and salt.
• Add eggs, milk, butter, bananas and vanilla.
• Stir until well blended and smooth.
• Fold in blueberries.
• Spoon about 1/3 cup of batter onto greased, preheated griddle or skillet.
• Once bubbles begin to appear in the batter, flip only once.
• Cook until the pancakes until light brown color.
• Remove from heat and serve.
• Tip: Can be served with whipped cream, maple or blueberry syrup and powdered sugar.

BEST VEGAN BLUEBERRY PANCAKES

Steps:

• If you have a non-stick griddle, preheat to 350 degrees. If using a nonstick skillet, heat on medium.
• Add all dry ingredients to a large mixing bowl and whisk to combine.
• Place all of the wet ingredients, except for the bananas and blueberries, into another bowl and mix well. Add the wet mixture to the dry ingredients and mix until well combined, but do not over mix. Leaving some lumps is just fine. Toss the mashed banana and blueberries into the batter and stir until everything is combined. Set the pancake batter aside and allow it to rest for 5 minutes.
• Once the cooking surface is ready use a ¼ cup of the batter for each pancake. But, if you're like me and want your pancakes the size of manhole covers, allow ½ cup of batter per pancake.
• Cook until you start to see the bubbles or the edges start to crisp up a bit. Then flip and cook until the bottom is slightly golden. Usually about 20-30 seconds.
• Serve immediately with warm maple syrup.