Loosely inspired by a recipe my friend Nicole posted on Facebook (along with the suggestion it be veganized), this happy hybrid of blueberry pancakes and banana bread is like breakfast, dessert, and afternoon tea wrapped up in one sweet, summery package. And this recipe has several advantages over traditional pancakes in that it requires no standing at the stove, pouring, or flipping; it also eliminates the phenomenon of the "failed" first pancake. (NB that the latter doesn't count as a "fail" in our house because that first one usually goes to Lucy; people without dogs may see things differently!) Serve warm or at room temperature; syrup optional.
Banana Blueberry Pancake Squares
~ 2 large ripe bananas, mashed
~ 1.5 cup plain or vanilla non-dairy yogurt (I used Amande)
~ 1/4 cup maple syrup
~ 1/4 cup melted Earth Balance (or other vegan margarine)
~ Juice of 1 lemon
~ 1 tsp. vanilla extract
~ 2.5 cups all purpose flour
~ 1 tbsp. baking powder
~ 1/2 tsp. each: salt, baking soda
~ 1 cup fresh blueberries
~ Preheat the oven to 350 degrees fahrenheit and coat a 9 x 13" brownie/baking pan with cooking spray.
~ In a large bowl, combine the bananas, yogurt, maple syrup, melted margarine, lemon juice, and vanilla extract.
~ In a separate bowl, sift together the flour, baking powder, salt, and baking soda. Add the blueberries and stir to coat.
~ Make a well in the center of the dry ingredients and add the wet mixture. Stir to combine thoroughly, and spread the batter evenly in your greased baking pan.
~ Bake in the center of the oven at 350 degrees for 25-35 minutes, or until a toothpick inserted into the center comes out clean. (Ovens vary wildly; mine tends to be slow.)
~ Remove from oven and allow to cool in the pan for 15-20 minutes before slicing into squares and serving.