Obviously I couldn't let Pancake Day slip by without sharing another one of my favourite recipes with you guys. My banana and cinnamon pancakes recipe from last year was one of my most popular on here for ages so I'm glad you all seem to love pancakes as much as I do. Perfect for a lazy weekend morning snuggled under a blanket with a cup of tea, pancakes will always be one of my most favourite breakfasts. Blueberry pancakes tend to be my first choice when I decide I want a little something special to start my day and these ones taste just like a blueberry muffin, lovely and sweet with little pockets of blueberries bursting with flavour. I just love them, especially when topped with a lemony blueberry compote and lots of maple syrup.
You will need (serves 1):
1/3 cup plain flour
1/3 cup oats
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1 ripe banana
1/2 cup soya milk (or other plant milk)
1/2 cup blueberries
- Put all the ingredients, except for the blueberries, into a blender and blend the mixture until smooth.
- Transfer the mixture into a jug and stir in the blueberries.
- Heat a non-stick frying pan over a medium heat until hot. Pour the mixture into the pan to make the pancakes. I can usually make two at once but this will depend on the size of your pan. Cook each pancake for 2-3 minutes on each side. You'll know the pancake is ready to flip when lots of little air bubbles appear on the surface.
- Serve with your choice of toppings and syrup. I like to make a simple blueberry compote to pour over mine - just add a handful of blueberries to a bowl along with a squeeze of lemon juice and sprinkle of caster sugar and pop in the microwave for a minute. You could also make it in a pot on the stove if you don't have a microwave (I'm just lazy).