My family loves blueberries. We buy boxes of fresh blueberries at least every week in summer. In winter, we always have tons in the freezer. Blueberry is sweet, easy to eat, kids-friendly – my kids pop bowls of them in their mouths in heartbeat! Most importantly, this is one of the fruits that you would love to snack on as many as you like, because it’s healthy.
Breakfast on weekdays is always simple and rush. But we love to indulge ourselves with something fancy and hearty on weekend mornings. Being said that, I would never sacrifice my already very limited hours of sleep for a breakfast that requires hours of preparation. You know you would never do that when you have kids that don’t sleep at all. Instead I simply add some highlights on one of the everyday breakfasts.
Pancakes cannot be easier to make. And the fact that you can add whatever you want into them is never disappointing. One of my favourites is adding blueberries. This time I went with banana too. And the result was more moist and fluffier pancakes. You can just serve them with maple syrup or whipped cream, or even eat them plain! The winner though was the sauce. Everyone loves blueberry sauce. I happened to have an idea to add a little balsamic vinegar because I knew balsamic loves berries. It never goes wrong adding balsamic into my recipes with berries. And OH MY GOD, the balsamic kicked the sweet blueberries up a notch to intensify the sauce’s goodness.
Ingredients (6 to 8 pancakes):
1 very ripe large banana
2/3 cup whole milk
1 teaspoon vanilla
3/4 cup gluten free or all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blueberries
1 tablespoon canola oil
1 1/2 cup blueberries
1/2 cup water
1 cup granulated sugar
4 tablespoons balsamic vinegar
2 tablespoons cornstarch
In a food processor, puree banana, milk and vanilla.
In a bowl, mix together flour, baking powder and salt. Set aside.
Pour the banana mixture into the flour mixture. Stir until just incorporated.
Gently fold in blueberries.
Heat a medium-sized skillet over medium heat with light coating of oil. Pour 1/4 cup pancake batter into the skillet. Let it cook undisturbed until the bottom is golden and bubbles start to emerge, about a minute. Flip to another side and cook for about 30 to 40 seconds. Remove from heat and cover with tin foil to keep warm. Continue with the remaining batter.
To prepare the blueberry balsamic sauce, in a small saucepan, heat the blueberries, water and sugar until boiling. Simmer for few minutes. Add balsamic vinegar and cornstarch. Continue cooking until it reaches a syrupy consistency.
Serve pancake warm with the sauce along with some fresh blueberries and sliced bananas.