Banana Blueberry Baked Pancake

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Banana Blueberry Baked Pancake

A pancake made in a pan and BAKED!

4.34 from 3 votes

Yield 8 -10 servings

Serving Size

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Ingredients

• 
  1 1/2 cups all-purpose flour
  


• 
  3 tablespoons granulated sugar
  


• 
  1 tablespoon baking powder
  


• 
  1/2 teaspoon salt
  


• 
  1 medium banana mashed plus enough nonfat milk to make 1 2/3 cup (see instructions)
  


• 
  2 eggs
  


• 
  1/2 teaspoon vanilla extract
  


• 
  1/4 cup vegetable oil
  


• 
  1 cup blueberries I used frozen mini blueberries, you may want to use more if you’re using normal sized berries (see note)
  

Instructions

• Preheat oven to 350°F. Spray a 9x13” baking dish with cooking spray.


• Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.


• Place a banana in a large measuring cup and mash it with a fork. Add milk, a little bit at a time, stirring it into the banana, until the level in the measuring cup is 1 2/3 cup total (milk and banana). Whisk in the eggs, vanilla, and oil. (I like to use a 4 cup measuring cup and just whisk it all in there, but you can use a bowl if your measuring cup isn’t big enough to hold all the liquid.)


• Pour milk mixture into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.


• Bake for 22-25 minutes, until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top. Cool slightly before serving with syrup.


• Eat warm, or slice and store in an airtight container in the refrigerator. Or place in ziploc baggies and freeze for up to 1 month. Great for reheating in the microwave for fast breakfasts!

Nutritional information not guaranteed to be accurate

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