Time - 20 mins
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.
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!
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!
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