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© Meredith Corporation. All rights reserved. Used with permission.
For maple bananas: in a medium bowl, stir together bananas, blueberries, 1/4 cup syrup, lemon juice and cinnamon. Set aside.
In a large bowl, stir together flour, oats, baking powder, baking soda and salt. In a medium bowl, use a fork to combine buttermilk, egg, oil, the remaining 1 tablespoon syrup and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until moistened. Let stand for 10 minutes to soften oats.
Spoon two slightly rounded tablespoons batter onto a hot, lightly greased griddle or heavy skillet; spread to a 3 to 4-inch circle. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when edges are slightly dry and bottoms are browned. Serve warm topped with maple bananas.