Blueberry and Cream ‘Cheese’ Vegan Pancakes
The sweetness from the stewed blueberries against the slight savoury taste from the cream ‘cheese’ are a match made in heaven.
Prepared with
Ingredients
For the pancakes
- 4.9oz plain flour
- 1 ripe banana (mashed)
- 4.9fl. oz dairy free milk
- 1 tsp baking powder
- 2.28fl. oz maple syrup
For the topping
- 5.25oz frozen blueberries
- 1.05fl. oz maple syrup
- 1 tsp vanilla extract
- 2 tbsp vegan cream cheese
- 1 tsp flaked almonds
Instructions
Step 1
Begin by heating a large non-stick pan ona medium heat, Add a drizzle of oil of choice.
Step 2
In the ninja blender add the flour, banana, milk, baking powder and maple syrup. Blend until smooth.
Step 3
Add 2 tablespoons of batter per pancake to the hot pan, adding as many pancakes as possible. Flip over after bubbles start appearing. This should take a couple of minutes.
Step 4
Cook for a couple of minutes on the other side.
Step 5
Meanwhile in a saucepan on a medium heat add the blueberries,30ml maple syrup and vanilla extract. Combine and leave to simmer and allow the berries to soften. Stir every couple of minutes whilst making the pancakes.
Step 6
Serve the pancakes on plates, top with cream cheese, the stewed berries and garnish with some almond flakes. Enjoy.