Banana Pancakes with Blistered Berries
Banana Pancakes with Blistered Berries
Savor this quick and easy breakfast recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Griddled
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 10 servings
  • 1 cup old-fashioned rolled Oats
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ½ teaspoon fine Salt
  • ¼ teaspoon freshly ground Nutmeg
  • 2 ripe Bananas
  • 3 large Eggs, lightly beaten
  • 2 teaspoons Honey
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Unsalted Butter
  • 1 cup Blueberries
  • ½ cup toasted Coconut flakes, optional
  • Maple syrup, for serving
  1. Preheat the oven to 200 degrees F
  2. Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together
  3. Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir Add the dry mixture to the wet and fold with a rubber spatula until a batter forms
  4. Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed
  5. To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open
  6. Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately

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