Banana Pancakes with Home-Made Blueberry Syrup

This recipe was inspired by post on the Hungry Hungry Hippie blog. Not having any coconut on hand, I decided to make my own version.

Banana Pancakes with Home-Made Blueberry Syrup

Don't let the home-made syrup daunt you--it is actually incredibly easy and fuss-free. All you want to do is throw a handful of blueberries in a small sauce pot (however many you want to eat), cover them only about half way with water, add two tablespoons over your favorite sweetener, and start them off at a simmer. You'll notice that as soon as they get hot the blueberries begin to burst and turn the liquid purple. Yum! Go ahead and add the juice and the finely-chopped zest of half a lemon. After about 7-10 minutes remove it from the heat. It will congeal a little bit more, so I actually ended up having to stir back in a tiny bit more water to get the right consistency. That's it! So much more healthy than the store bought kind as well. Also, you could strain this if you don't want chunks, but I didn't.

 

Blueberry pancake syrup reducing.

Next, mix up the pancake batter. I've stopped measuring entirely, but I'll try to estimate:

• 1 cup of almond milk
• 2/3 cup of whole wheat flour
• 2 tbsp of cane sugar
• 1 tbsp of baking powder
• 1 tbsp of vanilla extract
• 1/4 tsp of salt
• 1 mashed ripe banana

Basically, put all of ingredients besides the milk in a measuring cup and that add the liquid and whisk until it looks right. There really isn't a way to ruin it. Them fry 'em up (no butter needed)!

These go incredibly fast, so keep an eye on them.

Then just stack, top with syrup, and enjoy! This recipe yielded six pancakes, which is enough for one ravenous person or two regular person (and I'm not going to tell you which I was this morning).

Why yes, that IS gooey banana oozing out of the center. De-freakin-licious.