These sweet, fluffy pancakes are not only an excellent use of the overripe bananas that always seem to accumulate at this time of year, but a perfect summer breakfast (especially if you get up and make them early, before it gets too hot to eat anything). I'm pretty generous with the blueberries, but you can adjust the amount to your own taste. Served with Earth Balance and maple syrup, a stack of these babies is guaranteed to satisfy all of your hungry piggies, big and small.
Banana Blueberry Pancakes
~ 1.5 cups all purpose flour
~ 2 tbsp. corn starch
~ 1 tbsp. baking powder
~ 1/2 tsp. each: salt, cinnamon
~ Pinch of nutmeg
~ 2 very ripe bananas, mashed until smooth
~ 2 tbsp. canola oil
~ 2 tbsp. maple syrup
~ 1 tsp. vanilla extract
~ 1.5 cups plain, unsweetened soy (or other non-dairy) milk
~ 2 cups fresh blueberries, washed and stemmed
~ Preheat the oven to 200 degrees fahrenheit and place a nonstick baking sheet inside.
~ In a large bowl, sift together the flour, corn starch, baking powder, salt, cinnamon, and nutmeg.
~ In a separate bowl, combine the bananas, oil, maple syrup, vanilla, and milk.
~ Make a well in the center of the dry ingredients, add the wet mixture, and stir to combine. (If the batter looks too thick, you can add up to about another 1/2 cup soy milk to thin it.)
~ Coat a skillet with cooking spray and place over medium heat.
~ Add the batter by large spoonfuls (I usually do just one at a time). As the pancake begins to set around the edges, sprinkle a handful of blueberries into the batter. When the surface begins to bubble, flip the pancake and cook another minute or two on the other side. Remove the cooked pancake to the baking sheet in your warm oven and continue until the batter and blueberries are used up (you may have some extra berries left over).
~ Serve hot with Earth Balance, maple syrup, and maybe those extra blueberries.