Pancakes! My, I think you can find at least 3 different recipes spreaded around this blog right now..but this typical sweet Dutch indulging is such a fun recipe to experiment with :).
After making banana pancakes and guestblogger Priscilla adding a zucchini pancake recipe, here a nice one for all the sweet tooth; thick and fluffy blueberry pancakes.
It takes a little more time to prep the batter, but trust me, it is worth the wait.
Enjoy your breakfast!
1 big banana
170 grams (1 1/4 cup) oatmeal
240 ml (1 cup) coconut milk, I used Alpro
3 tbsps walnut oil (or any other type of neutral oil)
1 tbsp vanilla sugar
2 tsps baking powder
1 tsp apple cider vinegar
1/4 tsp baking soda
1/4 tsp salt
blueberries for pancakes + decorations
coconut oil for baking pancakes
extra needed: high speed blender, skillet, measuring cups & spoons serves: 6 thick medium sized pancakes
Mix all the ingredients in a high speed blender, except the baking soda and vinegar. Once mixed, add the baking soda and pour the apple cider vinegar over the baking soda. It should start foaming a little, this is a good thing!
It helps to make the pancakes a bit more fluffy.
After mixing for another minute, pop the batter into the fridge for about 10 minutes.
In the meantime, heat up a skillet on high temperature. Add a little coconut oil and pour about 1 heaped soup spoon into the skillet. Reduce heat to medium-high and add a few blueberries.
Add a little more batter to cover up the blueberries and wait until you see bubbles appear in the batter. This can take 1-2 minutes. Once one side of the pancakes is crispy, turn up the heat to high temperature once again and flip the pancake.
Bake for another 30 seconds – 1 minute until dry and crispy on both sides. Repeat until all batter is used. Top off with (homemade) jam, extra berries and/or banana. Store in a airtight container up till 2 days.