Yield: 8 pancakes
BANANA BLUEBERRY PANCAKES
This recipe IS (and will always be) A BEST SELLER at home. It's an easy recipe for vegan newbies too and so so so tasty !
Ingredients
- 1 cup oat flakes, (GF)
- ⅓ cup buckwheat flour (GF)
- ⅓ cup more buckwheat flour (GF) or rice flour
- 2 cups almond milk*
- 1 tbsp ground flaxseed
- ½ or 1 banana
- 1 tbsp date syrup or maple syrup, optional
- 1 tsp cinnamon powder, optional
- 2 cups blueberries
- 1 ½ tsp baking powder, aluminium free
- 1-3 tbsp coconut oil (for cooking)
Instructions
- Place all ingredients (except the blueberries and coconut oil) in a high speed blender and blend until smooth.
- Wait for 5-10 minutes to let the flaxseed meal expand.
- Stir in the blueberries with a spoon.
- Heat a big pan over medium heat with a little bit of coconut oil.
- Take one medium size soup ladle and pour the mixture making a small pancake (5-7 cm diameter). Repeat 2 times. I use to cook 3 small pancakes at the same time in a big pan.
- Cook them on medium heat at least for 3-5 minutes on one side. When the edges of the pancake look brownish and firm and you can see some bubbles all over the top, you can easily flip them over thoroughly. And cook them for 2 more minutes on the other side.
- Bake all pancakes. Top them with a splash of honey or maple syrup, some more fresh blueberries and/or more banana !
Notes
*try out our homemade mixed nuts milk for a succulent non dairy milk.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!