Vegan blueberry blender pancakes
These pancakes are the perfect way to start your day
Nothing screams ‘weekend’ like pancakes for breakfast and these vegan blueberry pancakes are the perfect way to start your day. Using healthier alternatives to sugar and butter, this blended batter recipe takes no time to pull together, letting you enjoy the rest of your weekend.
2 tbsp chia seeds + ½ cup water
1 overly ripe banana
½ cup rolled oats
1 tsp baking powder
½ tsp cinnamon
pinch sea salt
1-2 tsp maple syrup, optional
⅓ cup blueberries
2 tsp olive oil
½ cup blueberries
2 tbsp coconut yoghurt or nut butter
1 tsp maple syrup, optional
To make the chia mixture, combine 2 tbsp chia seeds and ½ cup water in a small bowl. Whisk to combine and set aside for 10 minutes to form a jelly-like consistency.
Combine the banana, rolled oats, baking powder, cinnamon and salt in a blender or food processor. Blend until smooth. Add in the chia and water mixture, maple syrup (if using) and blueberries. Blend again until combined. Set aside for 10 minutes to allow the batter to bind
To cook your pancakes, heat 1 tsp of olive oil in non-stick frying pan over medium heat. Add 2 tbsp of pancake mixture to the pan and fry for 3 minutes on each side, or until the pancakes are golden and cooked through. Continue this process using the remaining olive oil and pancake batter.
To serve, stack the pancakes on a plate and top with fresh blueberries, cinnamon, coconut yoghurt or nut butter and a drizzle of maple syrup, if desired.
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Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.
Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.