(Vegan) Blueberry Pancakes

Makes approximately 12 (serves 2-4)

So what do you do when you want pancakes for breakfast but you don’t eat (or just don’t have any) eggs? Make a stack of these and everyone will be happy. These are easily made gluten and dairy-free (although if that is not an issue, regular flour and milk work great too!)

If you’ve always got berries in the freezer this is a great brunch to have on standby.

Ingredients:

2 large ripe bananas, mashed to a purée

1 tbsp of caster sugar

120g self-raising flour (gluten-free if required)

1/2 tsp baking powder (gluten-free if required)

Pinch of salt

150ml milk (plant-based if required)

Vegetable oil

A couple of handfuls of blueberries (frozen or fresh)

Step 1: In a large bowl, mix together the mashed banana, sugar, flour, baking powder and salt along with a splash of vegetable oil. Once combined, create a well in the centre and begin gf whisking in the milk, until you have a smooth thick batter.

Step 2: Heat a non-stick pan over a medium high heat and add a little vegetable oil. Use a small ladle or use 2 tablespoons worth to make small American style thick pancakes. Once each one has been put in the pan, immediately put four or five blueberries into each one. Cook for a couple of minutes on each side until golden and fluffy. Be careful as you turn than as they are more delicate than egg based pancakes.

Serve as a stack, with syrup or more berries and yogurt, as desired.