These fluffy plant-based pancakes are a simple and delicious way to enjoy seasonal blackberries. The ripe banana adds natural sweetness and helps create a soft texture, while the blackberries bring a lovely burst of colour.
Choosing fruit that’s in season can also be a more sustainable option, helping to make the most of produce when it is naturally abundant and often reducing the need for energy-intensive growing and storage.
They’re quick to prepare and work well for breakfast or brunch. Serve them warm as they are, or add your favourite toppings – fresh fruit, plant-based yoghurt, nut butter or a drizzle of maple syrup all work beautifully.
Makes 12 pancakes
Ingredients
- 1 large ripe banana (around 150g)
- 1 tbsp golden caster sugar
- 2 tbsp vegetable oil, plus a little extra for cooking
- 120g self-raising flour
- ½ tsp baking powder
- 150ml unsweetened soya milk
- Handful of fresh blackberries
Optional toppings:
- Fresh blackberries or other berries
- Nut or seed butter
- Plant-based yoghurt
- Maple syrup
Method
- Mash the banana in a large bowl, then mix in the sugar and vegetable oil.
- Add the self-raising flour and baking powder and mix until combined.
- Gradually add the unsweetened soya milk, stirring until you have a thick batter.
- Gently fold through the blackberries, taking care not to break them up too much.
- Heat a little vegetable oil in a frying pan over a medium heat.
- Spoon around 2 tablespoons of batter into the pan for each pancake. Cook for 2-3 minutes, until the underside is golden and the edges are beginning to set, then turn and cook the other side until golden.
- Repeat with the remaining batter and serve warm with your choice of toppings.
