Servings: 4 servings of 2 thick pancakes
Prep time: 5 mins
Total time: 30 mins
Thick and fluffy wholesome pancakes
A healthy American-style thick pancake.
breakfast, brunch, healthy dessert
vegan, vegetarian, oil free, kid friendly, nut free, gluten free option, refined sugar free, soy free, party food, entertaining
3 ripe bananas, mashed
3 cups wholemeal flour
3 tbsp baking powder
1 ½ cups plant-based milk
1 ½ cups water
Berry maple sauce:
2 cups berries
3 lemons, juiced
1-2 tbsp maple syrup (optional)
Extra chopped fruit to top, such as sliced bananas, kiwifruit, mandarins
1 scoop vanilla cream
1 scoop banana nice cream
Add 1 tsp cinnamon to the batter
Add mashed bananas, wholemeal flour, baking powder, plant milk and water to a food processor. Blend until it forms a smooth batter.
Warm a non-stick fry pan over a medium low heat. If you don’t have a decent fry pan you can get away with using baking paper on the fry pan instead of oil.
Once the pan is warm, pour approximately ½ cup blobs onto the pan and leave for 2-3 minutes until ready to flip. Flip and cook for another minute As they are thick pancakes they take some time to cook through!
While the pancakes cook, prepare the berry maple syrup. Warm the berries and lemon juice in a pot over medium heat until hot. Pour into a blender and add the maple syrup, then blend until smooth.
Serve pancakes with fresh fruit such as sliced kiwifruit and banana, or peeled mandarins, berry maple sauce and optional vanilla cream or nice cream.
Instead of berry maple syrup, serve with ¼ cup sticky caramel sauce, vanilla cream and sliced banana.
To make gluten free, try using buckwheat flour or spelt flour (or a mix of the two flours).
Dr Mathew Hobbs
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