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Banana Pancakes with Blueberries & Maple Syrup

Flora Freedom

It doesn’t have to be Sunday to make breakfast super special. These dairy-free pancakes, doused with maple syrup and covered in blueberries, is sure to be the best meal of your day.

Serves 20

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  1. 200g self-raising flour
  2. 1 tsp baking powder
  3. 300ml soya milk
  4. 1 ripe banana, mashed
  5. 15g Flora Freedom (or similar), melted
  6. 150g pack blueberries
  7. sunflower oil
  8. maple syrup, to serve

  • Mix together the flour and baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
  • Beat in the mashed banana and melted dairy-free Flora then gently stir in half the blueberries.
  • Heat a teaspoon of oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
  • Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn over and cook for a further 2-3 minutes until golden.
  • Transfer onto a plate and cover to keep warm whilst you repeat using the remaining batter.
  • Serve warm with maple syrup and the rest of the blueberries.

 

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