Vegan Blueberry Pancakes with a Banana and Almond Milk Base.
Start by making a vegan pancake batter using flour, baking powder, sugar (or maple syrup), and salt. Use banana as a substitute for eggs, which adds natural sweetness and moisture, and almond milk as the liquid base for a creamy consistency.
Mash a ripe banana until smooth to replace the egg. The banana helps to bind the batter together and contributes to the pancakes' fluffiness and sweetness, making them vegan-friendly.
Use unsweetened almond milk for a dairy-free, nutty base. Almond milk’s mild flavor complements the sweetness of the banana and the tartness of the blueberries.
You can use all-purpose flour for a classic pancake, or whole wheat flour or gluten-free flour for a healthier or gluten-free option. Adjust the liquid slightly if using a heavier flour.
Gently fold in fresh blueberries into the batter just before cooking. You can also add a handful of frozen blueberries, but be careful not to overmix as they can burst and turn the batter blue.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a little coconut oil or non-dairy butter. Pour about 1/4 cup of batter for each pancake and cook until small bubbles form on the surface.
Top the pancakes with more fresh blueberries, sliced bananas, and a drizzle of maple syrup or agave nectar. For added texture, sprinkle some chopped nuts like almonds or walnuts. A dollop of coconut yogurt also adds a creamy contrast.
Feel free to add cinnamon, vanilla extract, or a touch of lemon zest to the batter to boost the flavor. A pinch of nutmeg can also enhance the warmth of the pancakes.