Blueberry banana pancake with blueberry balsamic sauce


by: Oh Sweet Day!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 2


1 large very ripe banana

2/3 cup whole milk

1 teaspoon vanilla

3/4 cup all purpose flour

1 teaspoon baking powder

pinch of salt

1/4 cup blueberries

1 tablespoon canola oil


1 1/2 cup blueberries

1/2 cup water

1 cup sugar

4 tablespoons balsamic vinegar

2 tablespoons cornstarch

Nutrition Facts
Blueberry banana pancake with blueberry balsamic sauce

Servings Per Recipe: 2

Amount per Serving

Calories: 874

  • Total Fat: 10.8 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.1 mg
  • Sodium: 763.6 mg
  • Total Carbs: 189 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 131.1 g
  • Protein: 9.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  In a food processor, puree banana, milk and vanilla.

2.  In a bowl, mix together flour, baking powder and salt. Set aside.

3.  Pour the banana mixture into the flour mixture. Stir until just incorporated.

4.  Gently fold in blueberries.

5.  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.

6.  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.

7.  Serve pancake warm with the sauce along with some fresh blueberries and sliced bananas.

related recipes




love blueberries and bananas!