Mini banana pancakes with banana and blueberries
Summer is time for leisurely breakfasts on the patio and although most of the time it is oatmeal or whole grains, sometimes I indulge in a little treat. Pancakes and waffles with fresh fruit, maple syrup and whipped cream are high on my “indulge” list. And I like them small: compact and puffy little disks that can play the main role or be a side-kick, whatever else you are serving.
For this recipe I chopped up a banana into the batter and then chopped another banana and mix it with blueberries to serve alongside or on top of the pancakes. Of course you must add maple syrup and whipped cream, that’s written into the pancake law, I am sure.
To make them small I use the smallest ice cream scoop to scoop the batter and drop it onto the griddle. If you don’t have one small enough use a small spoon to drop equal sized mounds of batter onto the griddle.
1 cup flour
1 cup buttermilk
1 tablespoon canola oil
1 banana, quartered and sliced into small pieces
Topping: 1 banana, chopped
1 cup blueberries
Whipped cream, sweetened
Combine the flour, baking powder, baking soda and sugar and mix.
Combine buttermilk with egg and oil and mix.
Add egg mixture to the flour and stir only until combined, do not over mix and batter should remain a little lumpy.
Add the banana and let rest 3-5 minutes.
Heat up a pancake griddle to medium high, spray or brush with oil.
Scoop the batter with a small ice cream scoop or a spoon and drop onto the griddle.
Cook, turning once, until both sides are golden.
Serve with banana and blueberries on the side, maple syrup and whipped cream on top.