Chunky monkey pancakes!

by Peachy Palate on November 25, 2012

No matter how much I enjoy a batch of pancakes I always like to think that it can always get better….which leads to a whole lot of pancake experimentation/eating and flipping! Smile

I love switching up the flours I use as well of course as the toppings and the complimenting nut butter to complete the plate. With a new wholegrain high fibre flour to make use of I decided to mix it up entirely and go down the sometimes disastrous route of adding some mix ins to the batter.

Why disastrous you ask? Well I’ve found in the past that adding in “chunks” or anything that has the potential to bleed or burst can create some funky looking pancakes that don’t necessarily cook all the way through with ease.

Of course I’m a massive fan of blueberry pancakes so there are some exceptions to the rule. That said when I go down the blueberry pancake route I go for the easier option of dropping in some blueberries once the batters in the pan. Never fails me!

I made and bold move and decided to stir in not one but two mix ins to the new batter. A combination of buckwheat and Bob’s Red Mill teff flour! I went with just a little teff flour as opposed to going all out as it seems to be the general recommendation. I’m not sure that it gave the pancakes any distinct taste, though there was so much else going on with these babies it was hard to tell! I’ll need to give another batch a go because these ones were all about the banana and blueberry goodness!

Banana chunks and blueberries within the pancakes worked a treat. The blueberries burst with juiciness ever so slightly, the bananas melted in to the batter, whilst retaining a little bit of chunkiness; delicious pops of flavour with every mouthful! Mighty chunky monkey pancakes, incredibly thick and hella filling.

Of course not a bite went to waste…and of course I lavished them with an array of toppings. Fresh blueberries, cashew butter, bee pollen, coconut, blueberry chia jam and a little mint; I’m becoming very partial to a sprig of mint with my morning meal Smile

Just look at how thick they are! As close to banana bead in pancake form as you’re goana get I reckon.

These pancakes were totally inspired by the wonderfulness that was the peanut butter banana ripple carob chip banana bread! I wanted some more of that gooey banana goodness! Carob chips would have definitely gotten thrown in had I had any left. Blueberries were a good alternative option – you know how much I love banana and blueberries together!

Banana bread and pancakes, I could live off both indefinitely..given half a chance!

What’s your favourite pancake batter mix in?

Vegan Banana Blueberry Chunky Monkey Pancakes

Print this easy peasy recipe Print this easy peasy recipe

Servings – 1

Preparation Time – 15 minutes

Cooking Time – 8 – 10 minutes

Ingredients

Pancakes

  • 40g (1/3 cup) buckwheat flour
  • 20g (2 tbsp) teff flour
  • 2 tsp baking powder
  • 1/2 tsp vanilla essence
  • 1/2 tsp cinnamon
  • 125ml (1/2 cup) almond milk
  • 1/2 medium banana mashed
  • 1/2 tbsp ground flax + 1.5 tbsp water
  • 1/3 cup fresh blueberries
  • 1/2 medium banana diced

Toppings

  • Blueberry jam – chia jam!
  • 1/3 –1/2 cup fresh blueberries
  • 3 spoonfuls of cashew butter
  • 1/2 tsp desiccated coconut
  • 1 tsp bee pollen
  • Mint to garnish

Directions

  1. Blend together flours, baking powder, cinnamon, vanilla essence, mashed banana and almond milk.
  2. Mix together flax and water and set to one side for 10 –15 minutes until “eggy”. Stir through pancake batter until well combined. Fold in banana chunks and fresh blueberries.
  3. Place 1/3 cup measures of the batter in a non stick pan over a medium heat. Spread out using the back of a spoon. Allow to cook for 4 –5 minutes before gently lifting and flipping with a spatula. Cook for a further 4-5 minutes on the opposite side.
  4. Serve pancakes topped with cashew butter, blueberries, blueberry jam, bee pollen, coconut and mint! Dig in!

{ 11 comments… read them below or add one }

Nikki @ The Road to Less Cake November 25, 2012 at 1:47 pm

Your food always looks so yummy.

I love banana and blueberries together as well.

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Peachy Palate November 25, 2012 at 3:36 pm

Match made in heaven! Never gets old!

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kristle November 25, 2012 at 1:50 pm

i’ve been thinking about buying bobs teff flour myself. can’t wait to see what else you do with it!

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Peachy Palate November 25, 2012 at 3:37 pm

I know I get to get my ideas hat on!

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Lauren (@poweredbypb) November 25, 2012 at 5:51 pm

Yum, they look incredibly thick and delicious! I love pumpkin pancakes, but banana ones are always good too! I haven’t used teff flour before, though I’ve heard a lot about it.

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Jemma @ Celery and Cupcakes November 25, 2012 at 8:53 pm

Those blueberries look huge- so delicious!

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kristle November 28, 2012 at 7:29 pm

i’m armed with a new bag of teff flour, and ready to put it to use! ;)

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Peachy Palate November 28, 2012 at 9:06 pm

good woman!

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Kristle December 2, 2012 at 2:32 pm

Mmm yummy, but like u said there was so much else going on I don’t think I tasted the difference the teff made. I topped mine w sunflower butter, blueberry chia jam and coconut :)

Reply

Sarah January 12, 2013 at 5:34 pm

What is teff flour, and can it be substituted? :)

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Peachy Palate January 12, 2013 at 11:07 pm

It’s from the teff grain; you could go with all buckwheat and they’d work just fine! :)

Reply

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