BLUEBERRY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, blueberry
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 3
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!
Nutrition Facts : Calories 80 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 4 grams
BLUEBERRY OVEN PANCAKE RECIPE BY TASTY
Here's what you need: plain flour, sugar, baking powder, salt, milk, butter, egg, blueberry, sugar, whipped cream, icing sugar, blueberry jam
Provided by Matthew Cullum
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the flour, sugar, baking powder, and salt together in a large bowl.
- Preheat oven to 190°C (375°F).
- In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
- In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
- Bake for 25 minutes.
- Serve with icing sugar, blueberry jam, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: greek yogurt, ripe banana, oats, egg, vanilla extract, baking powder, cinnamon, fresh blueberry
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender, blend everything besides the blueberries.
- Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 28 grams, Fat 2 grams, Fiber 3 grams, Protein 10 grams, Sugar 12 grams
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
BLUEBERRY PANCAKES
From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.
Provided by swissms
Categories Breakfast
Time 20m
Yield 16 4-inch pancakes, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
- Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- Whisk egg and melted butter into milk until combined.
- Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
- Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
- Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
- Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
- Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Nutrition Facts : Calories 467.2, Fat 17.3, SaturatedFat 9, Cholesterol 86.5, Sodium 710, Carbohydrate 65.9, Fiber 2.6, Sugar 10.3, Protein 12.4
CRAZY DELICIOUS BLUEBERRY PANCAKES
The blueberries this summer have been SO good, and I can never pass up a pancake... So this recipe, courtesy of $40 a day on the Food Network more than hits the spot! Light, fluffy beyond belief, and bursting with berry goodness!
Provided by GoodMorningBurger
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- In a medium bowl, lightly beat the eggs then whisk them into the flour mixture.
- Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
- Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little cooking spray to prevent the pancakes from sticking.
- Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake.
- Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each.
- Drop 7 or 8 blueberries on each pancake.
- Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.
Nutrition Facts : Calories 712.1, Fat 18.5, SaturatedFat 10, Cholesterol 178.5, Sodium 1040.9, Carbohydrate 117.8, Fiber 3.9, Sugar 29.1, Protein 18.4
AMERICAN BLUEBERRY PANCAKES
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Provided by Good Food team
Categories Breakfast, Brunch, Snack, Supper, Treat
Time 35m
Yield Makes 10 pancakes
Number Of Ingredients 8
Steps:
- Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
- Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with golden or maple syrup and the rest of the blueberries.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
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