A big stack of pancakes stuffed full of blueberries is the perfect way to start the day! These delicious pancakes taste like blueberry muffins and can fill up even the hungriest student. This easy recipe is 100% vegan and cruelty free, a delicious treat for everyone. I guarantee these will be some of the best pancakes you've ever tried.
Serves 2-3 people (Makes 6-8 pancakes)
- 2 cups flour
- 3 tbsp sugar
- 3 tsp baking powder
- 3 tsp cinnamon
- Pinch of salt
- 1 ripe banana
- 3 tbsp oil (coconut/vegetable)
- 1-2 cups almond/soy milk
- 4 cups of fresh/frozen blueberries (2 punnets)
- 2 tbsp lemon juice
- 3 tbsp peanut butter (optional)
- Sugar syrup (maple/agave/golden)
- Measuring jug
- Big mixing bowl
- Medium bowl
- Ladle/big spoon
- Small saucepan
- Frying pan
Step 1: Blueberry Sauce
- Pour one punnet (200g) of blueberries into a small saucepan.
- Add 2 tbsp of lemon juice to the pan.
- Sweeten to taste with a couple of teaspoons of sugar.
- Leave the saucepan on a low heat for at least 10 minutes to gently simmer as you cook the pancakes.
Step 2: Mix Dry Ingredients
Mix together 2 cups of flour, 3 tablespoons of sugar, 3 teaspoons of baking powder, 3 teaspoons of cinnamon and just a pinch of salt in a large bowl with a spoon.
Step 3: Mix Wet Ingredients
- Finely mash the banana, it helps act as a binding agent instead of egg, and adds a lovely subtle banana-ry taste.
- Add 3 tablespoons of oil, 1 cup of plant milk and 1 teaspoon of vanilla extract to the mashed banana.
- Mix well using a fork or a whisk.
- Lightly grease a frying pan with either coconut (for better flavour) or vegetable oil, and put it on a medium heat.
Step 4: Mix and Add Blueberries
- Make a well in the dry mixture using a spoon or your fingers.
- Go ahead and pour in all of the wet mixture (banana, milk etc.).
- Whisk until a smooth, fairly thick batter is formed. You want to make the batter quite thick, otherwise the pancakes will turn out more like crepes and will not hold the blueberries.
- Add some extra plant milk if necessary, if you add too much milk and the batter becomes too runny, just add in a little more flour to thicken the batter back up.
- Gently mix in the rest of the blueberries using a whisk, taking care not to break up the berries. To get the fluffiest pancakes possible, try not to over-mix the batter or leave it standing for longer than necessary before cooking.
Step 5: Get Stacking
- Place a drop of batter into the pan to check it is at the right temperature, if it sizzles gently, it's ready!
- Place a couple of spoonfuls of batter into the centre of the pan, until you have a nice rounded pancake. I made mine approximately 4 inches (10cm) in diameter.
- Cook for approximately three minutes on each side until light golden brown.
- Put finished pancakes on a plate.
- Repeat the above steps until all your batter is used up, and you're left with a juicy vegan pancake stack.
Step 6: Fillings and Toppings
- Your sauce should now be ready, if the blueberries still need a little more cooking turn up the heat and stir for a few minutes.
- You could just drizzle this over your pancakes as is, but see how I like to serve mine below:
- To make a wonderful surprise for your family/friends (or yourself) cut a hole through the center of the stack and pour in the blueberry sauce (add spoonfuls of peanut butter if desired)
- Pour the rest of the sauce over the pancakes and add peanut butter, cinnamon and syrup to taste.
The most important step of all, enjoy!
If you follow this Instructable, please post pictures and comments below, I'd love to hear from you!
Also, I would greatly appreciate a 'vote' in the contest - Vegan food isn't all greens and beans ;)
Grand Prize in the
Vegan Food Challenge