Happy Saturday! How is everyone?
I woke up this morning and thought...'what better way to start the day than with a beautiful stash of pancakes?' Yes, as I'm sure you've noticed, the blueberry obsession is still going strong, but I have now ran out of all frozen and fresh blueberries, and I promise I will give it a rest...or not. I guess we will have to wait and see.
It's a slightly gloomy day here in the UK, so this morning I treated myself to a beautiful stash of blueberry pancakes with agave nectar and Alpro almond yogurt. For the batter you need 1 cup of blueberries, 1 1/2 teaspoons of baking powder, 1 ripe banana, 1 cup all-purpose flour, 3/4 cup plant based milk and 1 teaspoon of canola oil.
In a bowl, mash together the banana and plant-based milk, agave nectar and canola oil. Give it a whisk and add the flour and baking powder. Whisk everything until incorporated, then add the blueberries and carefully fold them in.
Heat a flat pan up to medium heat and spray a with oil. Add a small ladle of pancake batter and let it cook until bubbly and until the corners are set, then flip with a spatula. Let it cook until done and repeat this process. This recipe should be enough for about 8 pancakes.
Notes: If the batter spreads too much in the pan, add a little more flour into the batter. If it doesn't spread enough, add more plant-based milk. If the pancakes are not fluffy enough, add more baking powder.
Once cooked, assemble your beautiful stash of pancakes and drizzle agave nectar or maple syrup and add more fresh blueberries.
Questions for you:
What is your favourite pancake combination? What toppings do you usually go for?