This Blueberry Banana Pancake Recipe Can Feed Even The Biggest Families
The closest your family will get to a never-ending supply of pancakes.
Camp Kitchen · 4 months ago
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Are you looking for an easy and tasty breakfast for the whole family? We’ve got you covered. All you have to do is pour this simple pancake batter into a sheet tray, top with your kiddo’s favorite fruit, and pop it in the oven! We use fresh bananas and honey in the batter to cut down on added sugar and boost fiber. And the best part is that you can cut any leftovers into squares and freeze them for up to three months — the perfect make-ahead breakfast to save you time in the morning!
Supplies and Ingredients:
12x18 baking tray
Medium mixing bowl
Whisk or hand mixer
Non-stick cooking spray
1 ½ cups
1. Preheat oven to 400ºF/200ºC.
2. Crack an egg into a small bowl. (This way, if some shell escapes, you can easily pick it out.)
3. Peel three bananas, slicing one into ¼ inch rounds.
4. In a large mixing bowl, add two peeled bananas and mash with a fork until a paste forms. Add the eggs and beat with a mixer until combined. Add the milk, butter, and honey, giving it a quick stir before adding the flour, baking powder, baking soda, cinnamon, and salt. Mix until well combined, and no lumps remain.
5. Spray the baking sheet with nonstick cooking spray or grease well with butter. Pour the batter into the baking sheet.
6. Decorate your pancake with sliced bananas and blueberries or your choice of toppings.
7. Bake on the oven’s top rack for 15-20 minutes or until golden brown and fully cooked. If your oven tends to cook unevenly, rotate the pan halfway through baking.
8. Let sit for five minutes before serving. Enjoy!
Note: You can cut any leftovers into single-serve pieces and freeze them in a reusable container or zip-top freezer bag between parchment paper layers to prevent the pancakes from sticking together. You can freeze the pancakes for up to three months. Reheat in the microwave for 90 seconds, let stand for one minute before serving.
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