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!
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.
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.
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.
After 2-3 minutes, turn them over for a final minute before lifting out of the pan.
Repeat until you have used up all the batter.
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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