Vegan Banana and Blueberry Pancakes


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:
-
In a large mixing bowl, combine mashed up bananas, baking powder, baking soda and lemon juice. Mix well.
-
Next, add in flour and slowly add in plant milk until you get a thick batter.
-
Finally, fold in blueberries, leaving about a third for decoration.
-
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.
-
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!