Vegan Banana Pancakes With a Smashed Blueberry Sauce
Who doesn’t love pancakes?! These pancakes are so incredibly easy to make yet so delicious. The decadent blueberry sauce is so thick and syrupy, poured over the fluffy banana pancakes it’s a match made in heaven.
When to eat
Bananas are pretty much good all year round, however the Caribbean variety that are preferred in the UK are best consumed from February to May. Blueberries, come into season much later in the year. I recommend eating this dish early summer to get the best of both crops. However, don’t let that deter you from trying this recipe. You can always substitute out the fresh blueberries for frozen varieties.
Vegan Banana Pancakes With a Smashed Blueberry Sauce
This meal is around 95% less polluting than the average UK meal.
Eating this recipe will save around 2.80 KG CO2e per person.
That’s equivalent to the emissions produced driving 23.14 KM in a modern car.
How do I calculate this?Ingredients
Banana Pancakes
- 150 g Self-raising Flour
- 200 ml Plant-Based Milk
- 1 Teaspoon Baking Powder
- 1 Tablespoon Caster Sugar
- 1 Teaspoon Vanilla Extract
- 2 Medium Bananas
- 2 Tablespoons Sunflower Oil
Smashed Blueberry Sauce
- 150 g Blueberries
- 1 Tablespoon Caster Sugar
- 1 Tablespoon Vegan Butter
- 4 Tablespoons Water
Instructions
- To make the sauce, place the blueberries in a small but deep pan. Lightly crush the blueberries using a fork or potato masher. Gently heat the pan and add the butter. When the butter has melted alongside the blueberries add the sugar and stir to incorporate. Finally, tip in the water and bring the pan mixture to the boil. Then turn down the heat and simmer for 3 minutes or so until the sauce is thick enough to coat the back of a spoon. Keep warm in the pan until needed.
- Now move onto the pancakes. First prepare banana slices. Peel one of your bananas and slice it crossways into half centimetre circles. Reserve a small prep bowl until needed.
- Add the flour, baking powder, sugar and vanilla extract to a large mixing bowl. Take remaining banana, peel and mash it into a fine paste using a fork. Then tip into the mixing bowl with the flour. Gently whisk the mixture to gather the ingredients. While whisking, gradually start to pour in the milk. Continue pouring and whisking until you have a thick and even pancake batter.
- Heat a small amount of the oil over a medium-high heat in a large frying pan. When the oil has heated for some time, add a large dollop of the pancake batter. Now arrange a few pieces of slice banana over the top of the pancake. Cook the batter until you begin to see air bubbles appear in the top of the pancake – this should take 2-3 minutes. Flip the pancake and cook on the opposing side for a further 2 minutes. Remove the pancake from the pan and continue the process until all your batter is used.
- Serve the pancakes in large stacks of 3 or 4 with the hot blueberry sauce poured over the top.