Banana pancakes with blueberry sauce

Banana pancakes with blueberry sauce


For the pancakes
First, mix together all the dry ingredients, then add the liquid ingredients and work into a slightly liquid batter. Peel the bananas, slice diagonally and set aside.

For the sauce
Wash and zest the lemons. Place 3 teaspoons of lemon zest in a blender with the soy cream, wild blueberries and maple syrup and blend to make a smooth sauce.

Preheat the Tepan stainless steel grill to 180 degrees and drizzle on approx. 1 teaspoon of oil per pancake. Use a ladle to create 8 pancakes on the Tepan surface and press the slices of banana into the batter. Cook for 3 minutes, add another about 1 teaspoon of oil per pancake to the cooking surface, flip the pancakes and cook for ­another 2 minutes until done.

Finishing touches
Serve the pancakes with the sauce and possibly a little fresh fruit.

  • 1
  • 2

Preparation time: 15 minutes  
Cooking time: 5 minutes
Serves 4

For the pancakes

  • 400 g spelt flour (type 630)
  • 4 level tsp baking powder
  • 80 g brown sugar
  • ½ tsp natural vanilla powder
  • ½ tsp salt
  • 9 tbsp coconut oil
  • 400 ml oat milk or other vegetable milk
  • 200 ml carbonated mineral water
  • 2 bananas
  • A little fresh fruit as desired

For the sauce

  • 2 organic lemons
  • 800 ml soy sauce
  • 400 g frozen wild blueberries
  • 4 tbsp maple syrup

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