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Vegan Banana Pancakes with Blueberry Sauce

Name: Vegan Banana Pancakes with Blueberry Sauce
Total time: 30 min
Yield: 8 small or 4 big pancakes
Ingredients: For the banana pancakes:; 1 banana (preferably already a few days old or slightly browned); 100 g (0.75 cup) flour; 1 tsp baking powder; 30 g (2 tbsp) sugar; 1 pinch of salt; 100 ml (0.5 cup) plant-based milk; vegetable oil for frying (e.g. sunflower or canola oil); chopped hazelnuts for serving; For the blueberry sauce:; 150 g (5 oz) blueberries; 10 g (1 tbsp) cornstarch; 80 ml (0.33 cup) water; 15 g (1 tbsp) sugar

A recipe by Isa Zucker

Pancakes are the favorite sweet breakfast par excellence. My sister and I have a craving for them, and every weekend the decision between a classic breakfast with bread rolls and a rather fancy option with pancakes is tough. Out of our little addiction, we even started the tradition of toasting pancakes. The trick is to bake vegan banana pancakes until they're golden brown, let them cool out, freeze them wrapped in foil, and then toast them later whenever you crave them. It's usually enough to toast the pancakes twice for about 3-4 minutes at medium heat. This works! For real!

Today, we'll show you our favorite pancake recipe for this – but no worries, of course, they taste the best when you prepare them freshly. Just make sure to serve the blueberry sauce only with fresh pancakes and don't try to toast it. If blueberries are not in season, you can also use frozen ones – you may only have to let it simmer a little longer until it thickens. And by the way, cherries, blackberries, and currants taste just as great with these pancakes.

a mixing bowl that contains flour, banana puree, sugar, baking powder and salt, a can with plant-based milk,a hand mixing pan

pan and frying pancake, two hands holding a plate with arranged crispy-browned pancakes, in the background are fresh blueberr

Banner – Deutsche Küche Vegan – Allgemein 3

Vegan Banana Pancakes with Blueberry Sauce

8 small or 4 big pancakes

30 minutes

Ingredients

For the banana pancakes:

1 banana (preferably already a few days old or slightly browned)
100 g (0.75 cup) flour
1 tsp baking powder
30 g (2 tbsp) sugar
1 pinch of salt
100 ml (0.5 cup) plant-based milk
vegetable oil for frying (e.g. sunflower or canola oil)
chopped hazelnuts for serving

For the blueberry sauce:

150 g (5 oz) blueberries
10 g (1 tbsp) cornstarch
80 ml (0.33 cup) water
15 g (1 tbsp) sugar

Instructions

Blueberry sauce:

Wash blueberries and add them to a small pot. Mix cornstarch with water until smooth, and add the mixture to the pot along with sugar.

Bring the mixture to a boil and let it simmer for approx. 5 minutes until it's thickened. Slightly mash the blueberries with a fork or wooden spoon.

If desired, blend the blueberry sauce and set aside until the pancakes are done. Reheat just before serving if you prefer a warm blueberry sauce.

Banana pancakes:

Peel a banana, add it to a bowl, and mash it with a fork.

Mix flour, baking powder, sugar, and salt in a bowl. Add plant-based milk and the mashed banana and stir to combine until you get a thick batter. Let the batter rest for approx. 10 minutes.

Heat some vegetable oil in a non-stick frying pan over medium heat and fry the pancakes one by one. Once small bubbles form on the surface of a pancake, flip it, then keep frying it until both sides are golden brown. Serve banana pancakes with blueberry sauce and sprinkle with chopped hazelnuts.