We all love pancakes, but why keep them plain when there are so many flavoursome options? Prepare to turn the traditional pancake on its head with our vegan blueberry and banana pancake recipe…
VEGAN BANANA AND BLUEBERRY PANCAKES
1 ripe medium banana to mash
⅔ cup almond milk
1 teaspoon vanilla extract
90g whole wheat flour
½ teaspoon cinnamon (if desired)
Pinch of salt
2 teaspoons of coconut oil for the pan
1 teaspoon baking powder
20g blueberries, a drizzle of maple syrup and a pinch of salt
Purée the banana with the almond milk and vanilla in a small food processor. Alternatively, you can mash it by hand until it is liquefied.
Mix the dry ingredients together in a separate bowl. Combine the mixtures and gently stir in the blueberries.
Heat the coconut oil in a large pan over medium heat. Pour in the pancake batter, and flip when bubbles begin to show in the batter (approximately after 45 seconds). Let the second side cook for about 45 seconds and remove from heat.
For the topping, mix the blueberries and maple syrup in a small bowl.
Put them in the microwave until they go soft and burst a little bit.
Serve the pancakes warm with the maple syrup soaked blueberries – enjoy!
PRINT RECIPE HERE