These pancakes are completely vegan and surprised me with their fluffy texture and utter deliciousness. Since I live in the heart of the world’s pretty tiny maple-syrup-production area, these babies are happily swimming in maple syrup. But they’d be great with jam, a dusting of sugar or just on their own.

You will need:
1 ripe banana mashed
1 cup flour
1 1/4 cup almond or other plant-based milk
1 Tbsp sweetener – I used maple syrup, but sugar or brown sugar or agave are all fine. If you use honey, well, then they’re not vegan anymore
2 tsp baking powder
2 Tbsp walnut pieces (optional)
½ – 2/3 cup blueberries
A pinch salt
½ teaspoon cinnamon
In a small bowl, mash the banana with ¼ cup milk and the sweetener.
In a larger bowl, sift the dry ingredients together. Stir well. Add the walnuts.

Add the banana mixture and remaining 1 cup milk to the dry ingredients. Mix until just blended. Then stir in the blueberries.

Make as per usual. The pancakes won’t bubble up as much as normal pancakes, but you will see the edges setting and a few bubbles forming. This recipe made 10 three-inch pancakes.