A healthy take on traditional pancakes, these Thermomix Blueberry & Banana Vegan Pancakes are made with almond flour, oat flour, banana, blueberries, cinnamon and maple syrup.
If you follow a vegan diet, these pancakes are lovely to enjoy without using eggs and milk. The oats and almonds are ground in the Thermomix into fine flour, and the banana binds them together. I’ve added some cinnamon, but you could leave it out altogether if you prefer.
Once all the ingredients are mixed in the Thermomix, the mixture should be quite thick. You have to be careful with some vegan pancake recipes as they have a tendency to stick to the frying pan. I guarantee that these won’t, just ensure there is enough coconut oil to coat the frying pan’s bottom, and they should be okay. They take a few minutes longer to cook than traditional pancakes, but patience pays off.
I love these served with a drizzle of maple syrup and a few extra blueberries on the side. You could also enjoy them with some Thermomix Almond Butter slathered on top.
If there happens to be any leftover, 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.
If you’re after the traditional pancake recipe made with eggs, flour and milk, check out my Fluffy Thermomix Pancake recipe.
More Thermomix Breakfast Recipes
- 100g almonds
- 200g oats
- 1 medium ripe banana, weighing approximately 100g unpeeled weight
- 1 teaspoon of ground cinnamon
- 1 tablespoon of maple syrup
- 1/2 teaspoon baking powder
- 250g cold water
- 100g blueberries, fresh or frozen or you could use mixed berries
- 1-2 teaspoons coconut oil for frying
- Add the oats and almonds to the Thermomix bowl and grind for 15 sec/speed 9 until flour forms.
- Add the banana, cinnamon, maple syrup, baking powder and water to the Thermomix bowl and mix for 10 sec/speed 5. Scrape down the bowl and mix again for 10 sec/speed 5. If the mixture is really thick, just add a little more water.
- Add the blueberries to the mixing bowl and stir with a spatula until thoroughly combined.
- Heat 1-2 teaspoons of coconut oil in a frying pan on medium heat - make sure there is enough to coat the bottom of the frying pan.
- Drop approximately half a cup 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!
The mixture should be quite thick, but if too thick add a little more water.
These pancakes take a little longer to cook than regular pancakes.
Any leftovers can be stored in an airtight container and heated up in the microwave for later.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 192mgCarbohydrates: 56gFiber: 11gSugar: 12gProtein: 13g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.