Vegan blueberry and banana pancake stack

Treat yourself to an epic breakfast of pancakes, berries and the most incredible peanut butter sauce you’ve ever tasted. Kids will go crazy for it!

After a week of hurried breakfasts, the weekend feels like it was made for leisurely indulgence. And I’m yet to meet anyone who isn’t won over by a colourful stack of pancakes.

Making them vegan-friendly has proven a challenge in the past, but I’ve finally cracked it with this banana and blueberry pancake stack which is actually a lot healthier than it looks.

By whipping up a quick peanut butter sauce to go with it, you’ve also got the perfect pancake sandwich to indulge in.

How To Make My Vegan Blueberry And Banana Pancake Stack

• Chef Catling’s recipe notes
• Recipe: Vegan blueberry and banana pancake stack
• Frequently asked questions

Tips & Notes To Know

• Make ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Once you’re ready to make the pancakes, just add the wet ingredients.
• Don’t overmix the batter: Whisk the ingredients until just combined and no flour is visible at the bottom. Vigorous beating will remove the air pockets and develop the gluten, which can lead to heavy, chewy pancakes.
• Hit pause on your pancakes: Rest the batter in the fridge for at least 20 minutes. This will allow the gluten to relax and give the baking powder time to activate.
• Don’t flip too soon: Once multiple bubbles start to appear on the surface, that’s your cue for the pancake to be turned or flipped.

Vegan blueberry and banana pancake stack

Serves: 2 Prep time: 10 mins, plus 20 mins resting time Cook time: 10 mins 10 mins

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Ingredients

2 bananas, 1 mashed, 1 sliced for the topping
125ml soya milk
1 tsp honey, plus extra for drizzling
1/2 tsp vanilla extract
100g plain flour
1 tsp baking powder
1/2 ground sweet cinnamon
1/4 tsp salt
Pinch of nutmeg
50g fresh blueberries
Vegetable oil, for frying

For the peanut butter sauce
25g smooth peanut butter
1 tsp honey, plus extra for drizzling

To serve
1 tbsp flaked almonds, toasted

Instructions

Step 1
Add the mashed banana to a large bowl and mix with the soya milk, honey and vanilla extract.

Step 2
In a separate bowl, combine the plain flour, baking powder, cinnamon, nutmeg and salt, and whisk well. Make a well in the centre and slowly incorporate the banana milk. Gently stir in the blueberries until just combined and refrigerate the batter for at least 20 minutes.

Step 3
Preheat a large frying pan over a medium heat. Brush lightly with oil and add small ladlefuls of batter to form three pancakes in total, nicely spaced apart. Shape into rounds and cook for 2-3 minutes until bubbles form on the top and the undersides are golden. Flip each pancake over and continue to fry until golden; about 1-2 minutes more. Keep warm and repeat with the remaining batter.

Step 4
For the sauce, add the peanut butter and honey to a small saucepan with a good splash of boiling water. Stir vigorously over a medium heat until a smooth paste forms.

Step 5
To plate up, stack three pancakes together and top with half the banana slices and the peanut butter sauce. Sandwich with the rest of the pancakes and scatter over the toasted almonds, extra banana slices and a drizzle of honey before serving.

Frequently Asked Questions

What Peanut Butter Should I Use?

Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils.

A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy.

Can I Substitute Honey For Maple Syrup?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.