Fruit-Topped Buttermilk Pancakes

Name: Fruit-Topped Buttermilk Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 2 mediums ripe bananas, sliced; 110 grams packed brown sugar; 110 grams packed brown sugar; 480 milliliters buttermilk; 2 eggs; 219 grams all-purpose flour; 227 grams can pineapple chunks, drained; 283 grams package frozen sweetened raspberries, thawed; 1 teaspoons salt; 2 Tbsps sugar; 1 teaspoons vanilla extract; 55 milliliters vegetable oil

Fruit-Topped Buttermilk Pancakes is a breakfast that serves 6. One serving contains 453 calories, 9g of protein, and 14g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, baking soda, eggs, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Pear-Topped Buttermilk Pancakes, The Fluffiest Buttermilk Pancakes with Buttermilk Sauce, and Buttermilk-Gruyere Biscuit Topped Shepherd's Pie.

Instructions

In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended.

Ingredients you will need

Brown Sugar

Raspberries

Pineapple

Banana

Equipment you will use

Blender

Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened.

Ingredients you will need

Buttermilk