Pancakes usually arrive stacked with toppings spread across the top. These blueberry banana pancakes change the format after they leave the griddle, with each small pancake cut into pieces and piled into a bowl.
Blueberries fill the gaps between the pancake pieces, while peanut butter and maple syrup are drizzled across the bowl. The batter has its own twist, using bananas, eggs, almond flour, and peanut butter rather than starting with a large amount of flour.
Bananas Make Up Much of the Pancake Batter
Two ripe bananas form much of the base for a batch that makes ten small pancakes. They go into a blender with one whole egg, two egg whites, peanut butter, vanilla, baking powder, and salt.
Only one tablespoon of almond flour goes into the entire batch. That puts the focus on banana and eggs rather than the flour-heavy batter used for many traditional pancakes.
Blueberries Go Inside Before More Are Added on Top
Once the batter has been blended, fresh blueberries are stirred in by hand. Keeping them out of the blender leaves whole berries scattered through the pancakes as they cook.
The batter is portioned into small rounds about three inches across. Each pancake cooks for two to three minutes on its first side, then another minute or two after being flipped.
Cutting the Pancakes Changes the Whole Breakfast
The ten cooked pancakes could be served as two conventional stacks, but the recipe takes one more step. Each stack of five is cut into quarters, and those pieces are divided between two bowls.
Fresh blueberries are scattered over the cut pancakes before peanut butter and maple syrup go across the top. Instead of working down through a stack to reach the toppings, each spoonful can pick up pancake, fruit, peanut butter, and syrup.
The ingredients are familiar, but cutting the pancakes turns the usual stack into a breakfast bowl without changing what has to happen at the griddle.
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