Banana Polenta Pancakes with Blueberry Sauce

Kaira from Kaira’s Kitchen shares another great recipe with us. Can’t wait to try these Banana Polenta Pancakes with Blueberry Sauce, they sound so yummy!

This pancake recipe is a twist on the traditional version in that I’ve added polenta (cornmeal) into the batter.  This gives the pancakes a lightly crisp surface and a unique aroma.  Using buttermilk and also by whipping up the egg whites before incorporating them in the batter, it makes the pancakes incredibly light and fluffy.  The delicious blueberry sauce is a healthy low fat and lower sugar alternative to syrup and  butter.

Banana Polenta Pancakes with Blueberry Sauce
 
Prep time
Cook time
Total time
 
Makes 10 - 12 pancakes.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 5-6
Ingredients
Blueberry Sauce
  • 2 cups blueberries
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 2.5 tbsp water
  • 1.5 tbsp all-purpose flour
Pancakes
  • 1 cup all-purpose plain flour
  • 1/2 cup polenta (ground corn meal)
  • 2 bananas, mashed plus more for serving
  • 3 tbsp vegetable oil (I used canola) plus extra for cooking
  • 1 tsp vanilla extract
  • 11/4 cups buttermilk
  • 2 eggs, separated
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
Instructions
Prepare the sauce:
  1. Combine blueberries, sugar, vanilla extract and water in a saucepan and cook over medium-low heat for 7 to 8 minutes, stirring occasionally until the berries are tender.
  2. Sprinkle all-purpose flour, stir and simmer for another 1 to 2 minutes until sauce thickens. Set aside.
Prepare the pancakes:
  1. In a large bowl, combine banana, buttermilk, oil, egg yolks and brown sugar. Stir to combine. Fold in polenta, flour, baking powder, baking soda, salt and cinnamon. Mix until the it forms a lumpy batter.
  2. In a separate bowl, whisk together egg whites until soft peaks. Gently fold egg whites into the pancake batter until just incorporated.
  3. In a non-stick skillet, heat oil over medium heat. Spoon the batter into the pan. Cook for 3 to 4 minutes until small bubbles appear on the surface of the pancake, then turn over and cook for another 2 to 3 minutes. Keep the pancakes warm in a preheated 200 degrees F (90 degrees C) while cooking up the remaining pancakes.
  4. Serve warm with blueberry sauce, sliced bananas and golden syrup (if desired)
Notes
The pancake batter can be made few hours ahead of time or even overnight and chilled. If you find the batter too thick, add more buttermilk to thin it out.
 

     

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