Fluffy, fulfilling, fabulous: Blueberry banana pancakes (VG, Oil-Free)

Ok we did waffles, you’d better bet your bottom we’re not done there!

Like all good connoisseurs of breakfast foods, we know that the holy grail of the breakfast table is pancakes. Whether they’re fat & filled with delicious chocolate chips, or thin as crepes smothered in lemon and sugar (or chocolate & hazelnut spread) – pancakes brighten up a room and make everything seem… well just that bit better.

Goodness knows we need it at the moment, hey?

Bill Murray Sigh GIF by Groundhog Day

But not everyday has to be groundhog day, that’s my point. Yes we’re doing our bit; staying at home, protecting the NHS etc. so it can start to feel like everyday is the same, a healthy breakfast of Andreea’s Porridge (not stealing HER porridge, her recipe, you know what I mean) and then work, exercise and sleep.

But when the weekend comes we can mix it up a bit! Mixing it up though, doesn’t have to come at a cost – many people assume that if you’re going to eat pancakes, they simply can’t be healthy, they have to be filled with plain flour, cooked in oil and coated in a thick layer of maple or chocolate syrup. Well this recipe says “no thanks” to those options, and gives you something deliciously indulgent at a fraction of the guilty feeling in the pit of your stomach!

Plus. They’re BEAUTIFUL.

Just look at that side on view – perfect! So, try out the below, let me know what you think and most importantly, enjoy your breakfast mix-up! Stay safe everyone!

Perfect Vegan Pancakes

  • Servings: About 6 medium sized pancakes!
  • Difficulty: Easy
  • Print

The best way to start your day, healthy, filling, fun to top and an indulgence to blow away the dark!

Ingredients

Ingredients:

  • 3 large over-ripe Bananas, mashed into a puree
  • 120g Plain Flour
  • 65g Spelt Flour
  • 1 tsp Vanilla Paste or Extract
  • 3 level tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 2 tsp Apple Cider Vinegar
  • 2 heaped handfuls Blueberries (about 80-100g)
  • Large pinch Sea Salt
  • 2 tbsp ground Flax Seed
  • 1 heaped tsp ground Cinnamon
  • 280ml non-dairy Milk (I used Oat)
  • (Optional) Raspberries to decorate

Directions

  1. In a bowl mix together your mashed bananas, apple cider vinegar, baking powder, bicarbonate of soda, vanilla, salt and cinnamon until combined
  2. Sift in 1/2 of your flours and add 1/2 of the non-dairy milk, whisking gently to combine
  3. Sift in the rest of the flour, your flax seed and pour in the rest of the milk, reserving about 2-3 tbsp worth, just in case it needs to be a bit thinner – you’re looking for a runny, smooth peanut butter kind of consistency.
  4. Leave to sit for 5 minutes and when you come back stir in the blueberries and if it’s too thick add the rest of the milk
  5. Heat a non-stick pan to a medium temperature and when you think it’s heated add a teaspoon of mixture to the pan, flip after about 90s and once you’ve verified your pan is hot enough to cook on (~another 60s) enjoy your tiny mouse-sized pancake as a reward
  6. Fill a ladle with the mixture, being sure to get some blueberries and tip into the center of the pan, you should hear small sizzle, if not turn the heat up, if the sizzle is quite loud turn it down – spread the mixture out a little if it’s too thick in places
  7. Allow to cook on the first side for about a minute to a minute and a half, the pancake should have inflated a little to be fluffier, the sides should look dry (a couple mm all around) and you should have quite a few bubbles on the top side – then flip using a spatula.
  8. Allow to cook on the other side for 30-45s and then check it is nice and brown on the bottom with the spatula and when done pile onto a plate.
  9. Repeat steps 6 to 8 until out of pancake batter – we made around 6 fairly hefty pancakes but this could easily be stretched to 8 or 10.
  10. Serve hot with your breakfast drink of choice and top with whatever you like – I prefer a little bit of vegan hazelnut and chocolate spread (for sweetness) and some 100% peanut butter (for protein and texture)

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!