Thursday, June 14, 2012

Egg Free Blueberry Banana Pancakes

For me, I like my pancakes thick.  I don't really like the thin, flat (and often times rubbery) pancakes.  This recipe is wonderful!  Just look at how thick and fluffy these pancakes are!  I love it.   Topped with fresh fruit and maple syrup, you seriously cannot even tell that these are egg free.

Blueberry Banana Pancakes
From: Egg Free Bakery, original source Real Mom Kitchen

2 cups all purpose flour
2 tbsp sugar
2-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/2 cup mashed overripe banana (about 1-1/2 small or 1 large banana)
1/4 cup water
1/4 cup vegetable oil
blueberries, fresh or frozen (I like using wild frozen blueberries, they are smaller)

In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.  In another bowl, mash the banana.  Stir in buttermilk water and oil.  Add wet ingredients to the dry ingredients.  Don't overmix, a few small lumps are ok.  Gently fold in blueberries.  Preheat a electric griddle or frying pan.  Once preheated, spray with cooking spray and drop batter onto hot griddle using a 1/4 cup measuring cup to portion out batter.  Cook until edges are dry and bubbles appear.  Flip and continue cooking another minute or two.  If you find your pancakes are cooking too quickly (browning on the outside, but not done in the middle) turn the heat down and cook them lower and slower.  Be sure to spray griddle in between batches.  Serve warm with desired toppings, garnishing with additional banana or blueberries if desired.  Yield about 15 pancakes.

*You can also freeze the leftover for a quick  breakfast on weekday mornings.

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