The Ballet Twins

Banana & Blueberry Pancakes with Maple Syrup

December 08, 2018 2 Comments

Banana & Blueberry Pancakes with Maple Syrup


Type: Breakfast

Serves 2

Time - 20 mins


1 1/2 cup soymilk
1 cup all-purpose flour

1 tablespoon baking powder 

2 tablespoons fresh lemon juice

2 tablespoons brown sugar

1⁄2 teaspoon fine sea salt

1⁄2 teaspoon vanilla seeds or essence (optional)
1 teaspoon maple syrup

1⁄2 teaspoon lemon zest

1 cup fresh blueberries, sliced in half

1 tablespoon coconut oil

1 - 2 ripe bananas, sliced

Confectioners’ sugar for dusting 

Preheat oven to 150 degrees C / 300 degrees F

To make the pancakes: In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk. Stir in the sugar, salt, lemon zest and vanilla. Add the flour and baking powder. Stir to combine; a few lumps are okay. Stir in 3/4 cup of blueberries. Lightly coat a large skillet with coconut oil and place over medium heat. Working in batches, scoop a large ladle-worth of batter into the skillet for each pancake. Cook for 3 to 4 minutes, or until the edges look set and tiny bubbles are appearing on top of the pancakes. The bottoms should be golden brown. Flip and cook the other side for 2 to 3 minutes. Keep warm in the oven until all the pancakes are cooked. You should get around 6 pancakes. 

To serve,

Assemble the pancakes by layering 3 pancakes on each plate whilst adding banana slices between. Top with a generous tablespoon of maple syrup, the remaining blueberries and light dusting of confectioners’ sugar.

A voila, enjoy your pancakes! 

Nutritional Note:

Blueberries are believed to contain the highest antioxidant capacity of all commonly consumed fruits. They contain vitamin C, K and are a good source of fibre. No wonder they’re categorised as a super food!





2 Responses


December 22, 2019



December 22, 2019


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