A healthy take on traditional pancakes, these Thermomix Blueberry Banana Vegan Pancakes taste just as good but without the flour, eggs and milk! Instead I’ve used buckwheat, almonds, flaxseeds, chia seeds, oats and banana to help bind it all together and a little bit of maple syrup and cinnamon for sweetness and flavour.
These vegan pancakes might not look as appetizing as traditional pancakes but I promise you they taste amazing! Don’t be put off by the quantity of ingredients in this recipe, they are all wholesome and really good for you.
Some vegan pancake recipes I’ve tried in the past have stuck to the pan and ended up a scrambled mess – I promise you that these won’t! Just make sure there is enough coconut oil to coat the pan and you should be okay. They do take a bit longer to cook than traditional pancakes but patience pays off.
I love mine served with a drizzle of maple syrup, my Thermomix Almond Butter or with my Thermomix Strawberry and Rhubarb Chia Jam spread on top but they taste equally good on their own. If there happens to be any left over they keep really well in an airtight container in the fridge and can be speedily heated up in the microwave for a quick afternoon snack.
A healthy take on traditional pancakes, these Thermomix Blueberry Banana Vegan Pancakes taste just as good but without the flour, eggs and milk.
coconut oil for frying
100 g buckwheat grouts
100 g almonds
10 g flaxseed
1 tablespoon of chia seeds
100 g oats
1 large ripe banana
1 teaspoon of cinnamon
1 tablespoon of maple syrup
1 teaspoon baking powder
250 g water
100 g blueberries (fresh or frozen)
pinch of salt
Start by heating some coconut oil in a frying pan on low heat – make sure there is enough to coat the bottom of the pan.
Weigh the buckwheat grouts, almonds, flaxseed and chia seeds into the Thermomix bowl and grind 10 sec/speed 9 until flour forms.
Add the oats and grind again for 10 sec/speed 9.
Add the banana, cinnamon, maple syrup, baking powder, water and pinch of salt and mix 20 sec/speed 5 until everything is combined. Scrape down the bowl, add the blueberries and mix 10 sec/reverse/speed 1.
Turn the heat down on the frying pan and drop heaped tablespoons of the pancake mixture onto the hot pan and spread evenly with the back of the spoon. Let them cook for a few minutes until the bottom is browned then flip over to cook the other side. Remove the pancake from the heat, add a little more coconut oil if needed and go again until all the mixture is used up.
Serve immediately whilst they’re still warm with an extra drizzle of maple syrup!