Vegan Banana and Blueberry Pancakes
INGREDIENTS:
For 6-8 small pancakes
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2 mashed bananas
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2 tsp baking powder
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½ tsp baking soda
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1 tsp acid (lemon, lime juice, apple cider vinegar)
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125g / 1 cup flour
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1 tsp cinnamon
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180 ml / ¾ cup almond (or other plant) milk
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150 g fresh blueberries
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2 tsp coconut oil, for frying
Optional Toppings:
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fresh banana and blueberries, vegan yoghurt, chopped almonds and maple syrup
DIRECTIONS:
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In a large mixing bowl, combine mashed up bananas, baking powder, baking soda and lemon juice. Mix well.
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Next, add in flour and slowly add in plant milk until you get a thick batter.
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Finally, fold in blueberries, leaving about a third for decoration.
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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.
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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!