Breakfast, Vegan
Comments 2

Blueberry Choc Chip & Lemon Banana Pancakes

Processed with VSCO with a6 presetI rarely ever had luck with normal pancakes, let alone vegan pancakes: too thin, too flimsy, too fragile; the list of faults I’ve had with pancakes over the years is endless. Not to mention that they are also too time consuming.

Today however, all that changed. Today I made pancakes and they were none of the above.They were a success.Yes. You heard right – successful pancakes made by yours truly – the pancake assassinator.

I was shocked. I was so shocked that I may have squealed with delight and gave my back a cheerful pat, when I saw my pancake success rate keep going up – 6 whole pancakes and not a broken one in sight.

 

So obviously I had to share the recipe.

It all started when I watched Sophia Devita’s recent vlog on YouTube – she was making Oreo choc chip pancakes and while those pancakes looked delicious, I was focusing more on  her pancake making technique and how she managed to successfully make these delicious looking pancakes with banana – she mashed it.  That was it. That’s exactly where I was going wrong all these years. I wasn’t mashing the banana, I was pureeing the s*it  out of it, in a food processor. Now, it all made sense.

And that my friends, is how these successful pancakes were born – thank you Sophia Devita 🙏🏻

Makes 5-6 Pancakes

Ingredients

  • 1/2 Cup (50g) – Self Rising or Oat Flour ( I used SR)
  • 1 Banana
  • 1/2 Cup Blueberries
  • 1 Lemon
  • 1/4 Cup (60ml) Dairy Free Milk
  • 1/3 Cup (45g) Alpro Vanilla Soy Yoghurt
  • 1 Tbsp Tapicoa Starch or Cornflour ( Tapioca = Arrowroot)
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Sweetener of Choice ( I used raw cane sugar)
  • Low Fat Cooking Spray

Directions

If you are using oat flour, blitz the rolled oats in a food processor until you have a powder/flour.

Add all of the dry ingredients to a mixing bowl and whisk with a fork or ballon whisk to remove any lumps.

Next, mash the banana with the back of a fork and combine it, with the dry ingredients. Add the remaining wet ingredients to the batter and combine until you have a smooth batter.

NB: If the batter is too thick, add a little more water – too thin add more starch or flour.

Lastly, fold the chocolate and blueberries gently through the pancake batter, until evenly distributed.

Now heat a frying pan, or skillet on a medium heat and when hot enough, spray with cooking spray, add three tbsps of pancake batter to the centre of the frying pan, cover with a lid or plate and leave to cook for two- three minutes. Remove lid, flip the pancake and cook for another three minutes.

Continue this method until all pancakes have been cooked.

You can serve plain with vegan butter and syrup,  or add some stewed berries too.

Follow me on Instagram for more vegan ideas.

 

2 Comments

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