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2 in 1 Vegan Banana Blueberry Muffins or Pancakes

Banana blueberry pancakes or muffins? You decide. 

1 recipe, 2 options. Who doesn’t like options? This is a very versatile, simple recipe that can be used to make either vegan pancakes or vegan muffins. Whole-grain, no sugar added (or artificial sweeteners), dairy-free, egg-free, soy-free, and potentially gluten-free, depending on what flour you use.

 

 

 

*I use banana in place of egg for this recipe, so it’s perfect if you have a couple browning bananas sitting around that you’re not sure what you should do with. The bananas make both the pancakes and the muffins moist and banana bread-like.

 

2 in 1 Vegan Banana Blueberry Muffin or Pancake Recipe
(makes 12 small muffins or about 10 small pancakes)

Dry Ingredients:

  • 1 cup Organic Whole Grain Spelt or Kamut Flour (for a gluten-free version, sub in your favourite GF flour or flour blend. Quinoa/Amaranth/Coconut/Brown Rice? mmm…)
  • 2 tbs Baking Powder
  • 1/8 tsp Himalayan Salt
  • 1/2 tsp Organic Cinnamon
  • 1/3 cup Unsweetened Organic Shredded Coconut
  • 1/3 cup Organic Large Flake Oats (or Quinoa Flakes if this floats your boat)

Wet Ingredients:

  • 2 ripe Organic Bananas
  • 2 tbs Organic Coconut Oil (Extra Virgin, Cold Pressed)
  • 1 tsp Organic Vanilla Extract
  • 3/4 cup Unsweetened Almond Milk (Hemp/Rice/Flax milk should do the trick as well)

Additional Ingredients:

  • 1 cup Wild (Organic) Blueberries
  • Optional: 1/2 cup chopped Organic Pecans, Walnuts or Pumpkin Seeds

Directions:
1. Combine dry ingredients in large bowl and give a quick stir to assimilate all ingredients.

2. In a blender or food processor combine all wet ingredients. Blend until smooth and creamy. (*you could also mush everything up by hand if you’re desperate, but this is a lot more work.)

3. Pour blended wet ingredients into bowl with the dry ingredients. Stir gently until all lumps are gone and you have a nice batter. If it is looking a little too thick, add a little more almond milk until you achieve an ideal consistency.

4. Add 1 cup wild blueberries (or non-wild, organic for sure) and very gently fold into the batter. If your blueberries came frozen, defrost them first. I like to add chopped pecans at this point as well, but this is optional.

Making Muffins?

  • Preheat oven to 350°F
  • Line muffin tray with paper muffin cups (for easier clean-up. Or you can use a non-stick muffin tray and lightly oil it with coconut oil).
  • Fill cups 2/3 of the way full.
  • Bake for about 20-25 minutes or until muffins are spongy and golden brown.
  • Remove from oven and let cool for at least 5 minutes.

 

Making Pancakes?

  • You may need to add just a little more almond milk to your batter to thin it out. Your call here.
  • Preheat griddle/flat bottomed pan. You want it hot, so that drops of water sizzle and disappear.
  • Add a little coconut oil.
  • Measure about 1/3 cup batter per pancake (depending on what size you want them).
  • Griddle those suckers until golden brown on each side!

 

I topped these pancakes with fresh organic strawberries and vegan cashew cream.

BONUS RECIPE:
Vegan Cashew Cream

  • 1/2 cup Raw, Organic Cashews (preferably soaked, as soaking reduces/eliminates phytic acid)
  • 1/2 to 1 whole Banana
  • 1 tsp Organic Vanilla Extract
  • 1 tbsp Organic Maple Syrup (or more if you like it really sweet)
  • Optional: 1 tsp Almond Milk, if consistency is too thick

BLEND/puree ingredients until smooth and creamy.

 

Enjoy and be well!

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