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Quick Banana & Blueberry Pancakes

These American-style pancakes are a regular at our house. If you don’t use all the batter, it will keep in the fridge overnight. Just add an extra splash of oat milk and give it a good stir before using.

Makes 8 small pancakes
Prep & cook: 20 minutes
Plant score: 4
Fibre per serving: 5.9g
Protein per serving: 1.8g
Gluten-free: no


  • 250ml (1 cup) oat milk or other plant milk
  • 1 ripe banana
  • 120g (¾ cup) wholemeal flour
  • 1 tsp baking powder
  • 1 tbsp peanut butter
  • Olive oil, for frying (optional)
  • 150g (¾ cup) blueberries
  • Maple syrup, to drizzle
  1. Place the milk, banana, flour, baking powder and peanut butter in a food processor or blender and whizz together until there are no floury lumps.
  2. Heat a non-stick frying pan. A rub of oil will help prevent sticking. Put 3 or 4 separate dollops of batter in the pan, depending how much room there is. Sprinkle some blueberries onto each one, then cook over a medium heat until you see little bubbles appearing across the surface. Flip them over and cook the other side for a couple of minutes until golden brown and cooked through.
  3. Serve the pancakes as you go, or keep a stack warm in a hot oven. Offer them with any leftover blueberries and a drizzle of maple syrup.

Recipe extracted from The Plant-Based Diet Revolution.