Ingredients
BLUEBERRY SAUCE:1 can (6 ounces) pineapple juice1 tablespoon quick-cooking tapioca2 tablespoons sugar2 cups fresh or frozen blueberries, thawedPANCAKES:1 cup biscuit/baking mix1 egg, lightly beaten1/2 cup milk1 teaspoon vanilla3 medium ripe bananas, cut into 1/4-inch slices
Preparation
For the sauce, in a large saucepan, combine the pineapple juice and tapioca; let stand for 5 minutes. Stir in the sugar. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add blueberries. Return to a boil; cook and stir for 5-10 minutes or until sauce reaches desired thickness.
For pancakes, in a large bowl, combine the biscuit mix, egg, milk and vanilla. Fold in the bananas. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top cook until second side is golden brown. Serve with blueberry sauce.
