Vegan Banana & Blueberries Pancakes

 

Total Time25 minsPrep Time10 minsCook Time15 minsDifficultyBeginnerYields1 Serving

 
Ingredients (8 pancakes)

 2 ripe bananas
 2 cups plain flour or rolled oats for a GF version. [~ 260g]
 1 + 1/2 cups oat milk (or any other type of milk - to taste) [~380ml or 340g]
 2 tsp baking powder (10g)
 1 tbsp organic maple syrup (add 2 if you prefer a sweeter taste)
 1 handful of blueberries
 2 tbsp margarine or oil to grease the pan
Optional
 1 flax egg*
 ½ tsp vanilla extract
 ½ tsp cinnamon
Toppings
 maple syrup
 2 tbsp plain yogurt or coconut yogurt (I used soya plain sugarfree yogurt)
 fresh blueberries
Additional Notes
 * To make the flax-egg you would need to mix together 1 tbsp ground flax meal plus 3 tbsp water. Whisk and leave it to rest for 5/10 minutes

 

Instructions

1

IF YOU HAVE A FOOD PROCESSOR OR BLENDER
Keep 1 banana and the blueberries aside and pour all the other ingredients into a food processor.
Blend until smooth and well combined. If the batter is too thick add additional milk (a couple of tbsp if necessary).

IF YOU DON'T HAVE A BLENDER
In a small bowl crush 1 banana with the fork. Move all the ingredients together inside a big bowl, add the mashed banana and mix until combined.

2

Chop the other banana into small pieces or thin slices.

3

Add the banana slices and the blueberries into the batter. Gently mix with a spatula to combine all the ingredients.

4

Heat up a non-stick pan at medium heat. When hot, grease with a tbsp of margarine or oil.

5

Pour a ladle of batter into the pan (or two if your frying pan is big enough to cook two pancakes at the same time). Cook each side for 2/3 minutes. You will notice when the pancake is ready to be turned as small bubbles will start to appear on the surface. At that point turn it over and cook for a further 2 minutes until both sides are golden brown.
Repeat the process until you finish all the batter.

6

Serve the pancakes warm with 1 or 2 tbsp of yogurt, fresh blueberries and a generous drizzle of maple syrup.

Ingredients

 2 ripe bananas
 2 cups plain flour or rolled oats for a GF version. [~ 260g]
 1 + 1/2 cups oat milk (or any other type of milk - to taste) [~380ml or 340g]
 2 tsp baking powder (10g)
 1 tbsp organic maple syrup (add 2 if you prefer a sweeter taste)
 1 handful of blueberries
 2 tbsp margarine or oil to grease the pan
Optional
 1 flax egg*
 ½ tsp vanilla extract
 ½ tsp cinnamon
Toppings
 maple syrup
 2 tbsp plain yogurt or coconut yogurt (I used soya plain sugarfree yogurt)
 fresh blueberries
Additional Notes
 * To make the flax-egg you would need to mix together 1 tbsp ground flax meal plus 3 tbsp water. Whisk and leave it to rest for 5/10 minutes

Directions

1

IF YOU HAVE A FOOD PROCESSOR OR BLENDER
Keep 1 banana and the blueberries aside and pour all the other ingredients into a food processor.
Blend until smooth and well combined. If the batter is too thick add additional milk (a couple of tbsp if necessary).

IF YOU DON'T HAVE A BLENDER
In a small bowl crush 1 banana with the fork. Move all the ingredients together inside a big bowl, add the mashed banana and mix until combined.

2

Chop the other banana into small pieces or thin slices.

3

Add the banana slices and the blueberries into the batter. Gently mix with a spatula to combine all the ingredients.

4

Heat up a non-stick pan at medium heat. When hot, grease with a tbsp of margarine or oil.

5

Pour a ladle of batter into the pan (or two if your frying pan is big enough to cook two pancakes at the same time). Cook each side for 2/3 minutes. You will notice when the pancake is ready to be turned as small bubbles will start to appear on the surface. At that point turn it over and cook for a further 2 minutes until both sides are golden brown.
Repeat the process until you finish all the batter.

6

Serve the pancakes warm with 1 or 2 tbsp of yogurt, fresh blueberries and a generous drizzle of maple syrup.

Vegan Banana & Blueberries Pancakes

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