Banana Pancakes

• 1 can (6 ounces) pineapple juice
• 1 tablespoon quick-cooking tapioca
• 2 tablespoons sugar
• 2 cups fresh or frozen blueberries, thawed
• 1 cup biscuit/baking mix
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 medium ripe bananas, cut into 1/4-inch slices

1. 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.
2. 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.

pineapple juice, tapioca, sugar, blueberries, biscuitbaking mix, egg, milk, vanilla, bananas

Taken from www.tasteofhome.com/recipes/banana-pancakes/ (may not work)