Vegan blackberry and banana pancakes
With a focus on healthy recipes, Mindful Chef is a great choice if you tend to crave for carb-heavy meals at home. Mindful Chef recipes are designed by a nutritionist to be low-carb, gluten-free and dairy-free, with plenty of vegan options too.
See all the best vegan recipes from the House & Garden archive.
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Recipe information
Yield
Serves 2
Ingredients
Preparation
Methods
Step 1
In a bowl stir together the cream cheese, chopped thyme and 2 tablespoons of the maple syrup.
Step 2
Mash the bananas in a medium bowl. Add the eggs and mix using a fork.
Step 3
Add the oats, flaxseed and almonds. Add half the blackberries and mash them a little. Stir well until you have a semi-smooth mix.
Step 4
Heat a frying pan on a medium heat with 1⁄2 tablespoon of the coconut oil and spoon in 2 tablespoons of the mixture for each pancake (you’ll need to cook them in batches, adding more oil to the pan for each batch). Cook for 2–3 minutes on each side, until golden brown. You should get 6–8 pancakes in total.
Step 5
Serve the pancakes with a generous scoop of the thyme cream cheese, a handful of the remaining berries, a scattering of thyme leaves and a drizzle of the remaining maple syrup.
