A healthy take on traditional pancakes, these Thermomix Blueberry and Banana Vegan Pancakes taste just as good but without the flour, eggs and milk!
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 number of ingredients in this recipe, they are all wholesome and nourishing.
Some vegan pancake recipes I’ve tried in the past have stuck to the pan and ended up a scrambled mess – I guarantee that these won’t. Just make sure there is enough coconut oil to coat the bottom of the pan and they should be okay. They take a bit longer to cook than traditional pancakes but patience pays off.
If you have buckwheat grouts they can easily be ground into flour in the Thermomix, as well as oats and almonds. I love to stock up on my wholefoods at The Source Bulkfoods – they have such a wide selection and there is zero packaging.
I love these served with a drizzle of maple syrup and some Thermomix Almond Butter but they taste equally as good on their own.
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.
Some More Thermomix Breakfast Recipes You Might Like
- 100g almonds
- 100g oats
- 100g buckwheat flour
- 1 medium ripe banana, weighing approximately 100g
- 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 buckwheat flour, banana, cinnamon, maple syrup, baking powder and water to the Thermomix bowl and mix 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 fully 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 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!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 194mgCarbohydrates: 57gFiber: 11gSugar: 13gProtein: 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.