Before you say 'oh no but we don't get blueberries in Mauritius', you can easily swap them for some juicy mangoes, apple or not use any additional fruit at all. I used the blueberries as added 'chunks' in the mix so they can be avoided! In the pancake mix itself, I used a pear purée left over from my tofu brownies. Here too you can change your fruit purée according to your preferences. I used pear purée which came under the form of baby food just because given exams, I didn't have time to make my own purée. You can easily make your own, for hard fruits like apple and pear, just chop and cook down with a little water and cinnamon, for soft fruit like raspberries or mango, just blend into a purée. Also, I used protein powder in mine but this can easily be replaced with ground almonds or coconut flour. Basically, it is up to you to play around with this, it is so easy to change things around and create your own delicious combinations but this one is definitely one to try if you have the ingredients.
PEAR & BLUEBERRY PANCAKES (eggless)
- 60 g oat flour (grind up some oats)
- 25 g protein powder or ground almond
- 0.5 tsp baking powder
- Good pinch of cinnamon
- 40 g of pear purée (I used baby food for convenience)
- About 135 ml of dairy or non dairy milk
- Half a handful of blueberries (optional)
1. Combine the oat flour, protein powder, baking powder and cinnamon.
2. Make a well in the middle of the dry ingredients, pour in the purée and milk and combine slowly until you obtain a smooth batter. Fold in the blueberries if using.
3. On medium heat, fry a heaped tablespoon at a time of the batter on a greased frying pan, lightly flatten and shape with the back of your spoon. Flip after about 30 seconds and cook on the other side until golden brown.
4. Stack with your choice of filling and topping. I used sugar free blueberry jam in between the pancakes and topped with some leftover pear purée, blueberries and some flaked almonds.
Enjoy
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