Weekends are for pancakes… and Veganuary did not change this. This vegan pancake recipe with a topping of banana and blueberries sizzled in Miso Tasty’s Rich & Tangy Yuzu cooking sauce was an absolute winner and very quick to pull together. Super light and fluffy against the sharp sweetness of yuzu. Delightful!

Ingredients (serves 2)

  • 100g whole wheat flour
  • 1 tsp baking powder
  • A pinch of sea salt,
  • 1 ripe banana mashed
  • 150ml coconut milk
  • 1 tbsp vegetable oil
Yuzu miso banana pancakes recipe


  1. In a food processor, blend together the coconut milk, ripe banana until smooth, and tip this into a large mixing bowl. Next add the flour, baking powder, and salt, then mix together. Leave to rest for 5 minutes.
  2. Meanwhile in a small frying pan, warm up the oil, then add the banana pieces, the blueberries and Miso Tasty’s Rich & Tangy Yuzu Cooking Sauce until the fruit is lightly covered.
  3. Using a wooden spoon, move the fruit around the pan until evenly coated. Take them off the heat. The glaze can burn quickly due to the sugars in the miso.
  4. In a large frying pan, warm up the olive oil and use a small ladle, pour the pancake batter into small pools into the pan – measuring about 10-15 cm in width. You will need to do this in a few batches.
  5. After 2-3 minutes, turn them over for a final minute before lifting out of the pan.
  6. Repeat until you have used up all the batter.
  7. To serve, pile up the pancakes, followed by the glazed fruit, and then a drizzle of maple syrup (optional) Enjoy immediately!
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