I've been craving delicious, sickly sweet, cakey snacks lately - particularly pancakes; they make me nostalgic for sunny LA mornings at the Pancake House back when I actually had a metabolism that would let me eat a stack of five without gaining ten pounds instantaneously.
However, these blueberry pancakes have a healthy vegan twist to them in the form of a chopped banana substituting eggs, and almond milk instead of cow's milk. This makes them super fruity, reasonably healthy, and a great energy-packed meal to start your day!
Vegan Blueberry Pancakes
(makes 5 hand-sized pancakes)
1 cup of oats
1 cup of almond milk
1/2 cup of blueberries (plus a handful for the topping)
1. Blast the oats with a food processor to make oat flour.
2. Chop the banana and place into a mixer with the milk. Pour in the oat flour, then mix until you have the consistency of a batter (add more almond milk if it's too lumpy). Finally, mix in the blueberries.
3. Heat some coconut oil in a small pan. Scoop in the pancake batter to the desired shape and thickness. Flip over once the surface starts to bubble (about 60 seconds on medium to high heat), then cook for a further 40-60 seconds.
4. Serve with some maple syrup and a handful of blueberries on top.