Blueberry pancakes on Sunday morning = pampered husband!
Jon was lucky enough for me to offer to make him breakfast this past Sunday morning. Pancakes are one of our favorites, but I decided to make them a little more exciting with a banana crunch topping.
I started off by mixing up the batter using my mom’s Feather Pancake recipe as inspiration, but making it vegan and adding almond and vanilla extracts.
While the pan for the pancakes was heating up, I started the topping by slicing up a banana. This went into a pan with a little bit of butter, brown sugar, a little vanilla extract, and diced pecans. It looked so good that I could have eaten it just like that!
While the topping was cooking away, I made all of the pancakes. I used to have lots of problems with pancakes sticking (making for sad pancakes), but once I figured out the right amount of butter to use in the pan they almost always turn out well. You need to add a little more butter before each batch, and make sure there is enough to coat the bottom of the pan but not so much that it feels like you are frying the pancakes.
I added blueberries to each pancakes as they went into the pan. I have found that when you are using frozen blueberries, they make the batter blue if you mix them directly into the batter! As the pancakes were finished, they got added to my happy pile of pancakes. 🙂
After all the pancake batter was used up, I served them with some clementine slices and topped with the banana topping, which had gotten crispy and caramelized. Breakfast made Jon slightly less grumpy about it being the morning!
Vegan Blueberry Pancakes with Banana Crunch Topping
1 cup whole wheat flour
2 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 flax egg (1 Tbsp ground flax seed mixed in 3 Tbsp water)
1 cup unsweetened almond milk
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp almond extract
1/2 cup fresh or frozen blueberries (if using frozen, defrost before using)
Butter (vegan or regular)
Banana Crunch Topping
1 banana, sliced
2 Tbsp pecans, crumbled
2 Tbsp brown sugar
3/4 tsp vanilla extract
Mix the dry ingredients for the pancakes. Mix together the wet ingredients and then add to the dry ingredients.
Heat a pan over medium-high heat. Add a dab of butter and melt it – there should be just enough butter to lightly coat the bottom of the pan. Use 1/4 cup scoop to form the pancakes. Cook them in batches, adding the blueberries when the batter is first spooned into the pan. Flip the pancakes when there are bubbles in the batter and they easily separate from the pan. Keep warm while cooking the rest of the pancakes.
While cooking the pancakes, make the topping. Heat a small skillet over medium-low heat, then add about 1/2 Tbsp butter to the pan. Once the butter melts, add the sliced bananas to the pan. Allow to cook, flipping the slices as they get browned on each side.
After the bananas are browned, add the pecans, brown sugar, and vanilla extract. Allow to cook for a few more minutes until the sugar has melted and the pecans are crispy.
Spoon the banana crunch topping over the pancakes, and serve with your favorite syrup, agave nectar, or honey.