Raised in India, breakfast usually was a savory item. Idly, dosa, utappam, upma, even rice. Eating something sweet for breakfast was not a thing, at least at my parents’. Corn flakes, toast with jam, ghee roasted bread in milk were an occasional thing though. And to this day I prefer savory breakfasts to sweet ones. I do not mind the occasional oatmeal, but if I had to choose, salt over sweet any day!

In the US, during my initial days, I was surprised to find people feast on flour and sugar first thing in the morning. Pancakes, waffles, donuts, cereal bars, you name it. I remember trying pancakes at a restaurant, loving the first couple of bites and then craving for salt immediately.

For the longest time, my policy when eating eggs in pancakes/waffles or baked goods was, don’t ask, wouldn’t know, so good enough to eat. Once I decided to give up on eggs completely, I have made it a point to check on the ingredients every single time. This search eventually led me attempt a few recipes for pancakes and this one has served me pretty well.

As I had overripe bananas, blueberries and maple syrup on hand already, I couldn’t not make this and note for the blog. So here goes.

Ingredients

• 1/2 cup mashed banana – overripe bananas work the best
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp lemon juice/lime juice/ACV
• 125g of All Purpose Flour/maida
• 3/4 cup of milk – dairy or non-dairy works
• 150g of blueberries, reserve some for topping
• 2 tsp of melted butter
• Maple syrup – as wanted

Recipe

• Mix mashed banana, baking powder, baking soda and lemon juice (or substitute) in a bowl
• To this add the flour and milk and mix to form a relatively thick batter. Something that would not run off the back of a spoon easily. Milk well but not too much.
• Now fold in the blueberries and leave some out for topping
• Heat a pan to medium heat and brush some butter – about 1/2 tsp
• Ladle in about 1/4-1/3 cup of batter and spread it to semi thick discs. About 1/3-1/2 inch thick ness
• Let this cook on low-medium heat. I use a cast iron pan, it retains heat very well. Adjust heat based on pan being used.
• Cook for about 2-3 mins until bubbles form all over the surface

• Now flip to the other side and cook for another 2 mins. Remove to plate.
• Finish up the rest of the batter similarly and serve topped with blueberries and drizzled with maple syrup