Vegan Banana and Blueberry Pancakes 

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INGREDIENTS:

For 6-8 small pancakes 

  • 2 mashed bananas 

  • 2 tsp baking powder

  • ½ tsp baking soda 

  • 1 tsp acid (lemon, lime juice, apple cider vinegar)

  • 125g / 1 cup flour 

  • 1 tsp cinnamon 

  • 180 ml / ¾ cup almond (or other plant) milk

  • 150 g fresh blueberries

  • 2 tsp coconut oil, for frying

Optional Toppings:

  • fresh banana and blueberries, vegan yoghurt, chopped almonds and maple syrup

DIRECTIONS:
 

  1. In a large mixing bowl, combine mashed up bananas, baking powder, baking soda and lemon juice. Mix well.
     

  2. Next, add in flour and slowly add in plant milk until you get a thick batter.
     

  3. Finally, fold in blueberries, leaving about a third for decoration.
     

  4. Heat up a medium non-stick frying pan on the stove. Brush the pan with a bit of oil/butter using a brush. Ladle a small portion of the pancake batter per pancake. Cook each pancake for about 2-3 minutes (until tiny bubbles appear on the surface and burst) on one side and then flip. Cook for 1 minute on the other side.
     

  5. Keep the cooked pancakes in a stack in a warm oven while making the rest. Serve with optional toppings. I did more fresh blueberries, banana, vegan yoghurt, chopped almonds and maple syrup!