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)
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100g whole wheat flour
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1 tsp baking powder
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A pinch of sea salt,
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1 ripe banana mashed
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150ml coconut milk
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1 tbsp vegetable oil
Topping
- 2 squeezes of Miso Tasty’s Rich & Tangy Yuzu Cooking Sauce
- 2 small bananas, chopped into chunks
- 3 handfuls of blueberries
- Maple Syrup (optional)
- 1 tsp of olive oil

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