Today I went through a marathon cooking session with my mother, who scurried back to Mexico City upon hearing that I moved in with my boyfriend! She approves of our apartment and decision but was still very nervous at the prospect of her little princess moving in before marriage….
In any case, all is well in our home, and I decided to spoil my beau by making him some pancakes…with blueberries!
These babies are two points each on Weight Watchers (made as prepared, and pre-syrup). The bananas ripen while you have them in the fridge, so make sure to gobble them up in 4 days or so. This recipe makes like 17-20 pancakes
Banana and Blueberry Pancakes:
1 1/2 cups of flour
2 tsp baking powder
1/2 tsp salt
3 bananas, mashed well
1 egg, slightly beaten
1 1/4 cups of milk
1 tsp vanilla extract
2 tbsp sugar
1 1/2 cups of fresh blueberries (divided)
Combine the butter, cinnamon, and vanilla together in a small dish; mix until well combined. Set aside.
Mix the flour, baking powder, and salt together in a bowl until well combined. In another bowl, mix the mashed banana, egg, milk, vanilla, and sugar together until very well combined. Gently add the flour mixture to the banana mixture and stir until just combined. Pour in half of the blueberries and mix.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet that has been coated with cooking spray or butter. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with fresh blueberries, a dollop of the cinnamon vanilla butter, and a drizzle of maple syrup. Enjoy.