Blueberry-Bomb Pancakes!

A go-to recipe that I have regularly made since I went vegan back in 2017. These pancakes are perfect for a mid-morning brunch fix, fuel for that long hike or tough workout you’ve got planned later in the day or any other occasion.

*Serves 2-3

Ingredients

• 1 cup of oats
• 1 cup of soy milk (any other plant milk will do)
• 1/3 cup of wholemeal flour (buckwheat flour works well as a gf option)
• 2 tsp of baking powder
• 2 tbsp of milled flax seeds
• Pinch of cinnamon
• Pinch of salt
• 2 ripe bananas
• Handful of frozen blueberries (raspberries work too)
• Dash of avocado or rapeseed oil for cooking

Method

• Add all of the above ingredients (except for the frozen blueberries and oil) to a blender and blend until smooth.
• Chuck in the frozen blueberries and stir them in with a spatula or large spoon.
• Heat up a non-stick pan on medium-heat and add in the oil.
• From the batter, take a ½ ladle or 3 large dessert spoons’ worth (makes one pancake) and add them to the hot pan. Add as many as you can but leave enough room to flip them over.
• Wait for the pancake side facing you begins to bubble, flip it over – should take a couple of minutes.
• Peek under the pancakes – if they’re a dark brown, they’re ready!
• Stack them on your plate if you want to conquer that pancake mountain!
• Top with your favourite toppings – nut butter, fruits, syrup, plant-based yogurt, go wild!

For toppings I like to add a few dark chocolate chips between each pancake layer (they melt beautifully!) and then top with date syrup, a drizzle of peanut butter and some soy yogurt on the side for dipping each scrumptious bite.

*Left over batter stored in the fridge keeps for 1-2 days.