Banana & Cinnamon Pancakes with Blueberry Compote Recipe

In a large bowl, combine the mashed bananas, flour, sugar, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and the mixture thickens slightly, about 5 minutes.

Serve the pancakes with a spoonful of the blueberry compote on top.