Happy Sunday lovelies. We totally missed out on pancake day here last year, so I am making up for it this time around. I have been trying out all different flavours but came back around to this american favourite. I love maple syrup with my pancakes (and most things if I’m honest) so I adjusted a classic recipe to create these healthy blueberry pancakes. Made with natural sugars from banana and maple with a vanilla kick and dusting of yummy toasted coconut! Keep reading for the full recipe, have a wonderful Shrove Tuesday! xThese even have our little Wallis cat’s seal of approval xHealthy Sugar Free Blueberry pancakes.
1 1/2 cups organic soy milk
1 teaspoon vanilla bean paste
1/2 a mashed banana
1 tbsp maple syrup
2 cups self-raising flour (can be substituted for Gluten Free flour)
1/4 teaspoon bicarbonate of soda
1 cup fresh or frozen blueberries
25g coconut oil melted
3 tablespoons of toasted desiccated coconut
Maple syrup to pour over
Preheat oven to a warm heat, around 120 degrees, and pop a plate inside to store the finished pancakes while you are cooking the rest.
Whisk milk, egg, vanilla, banana and maple syrup together in a bowl.
Sift flour and bicarbonate of soda into a separate bowl and make a well in centre.
Add the egg mixture and whisk until just combined.
Heat a large non-stick frying pan over medium heat and brush with coconut oil. Pour about a 1/4 cup of mixture per pancake into the pan (1 or 2 at a time) and drop a few blueberries onto the wet batter. Cook for about 3 minutes until bubbles appear on surface, then flip and cook for a further 3 minutes or until cooked through. Transfer to warm plate. Repeat with remaining mixture, brushing the pan with coconut oil between batches.
Serve with maple syrup poured over, dust with toasted coconut and a few scattered blueberries. Enjoy!